Teriyaki Chicken Wings

Instructions

1. Prepare the chicken wings
   Pat the chicken wings dry with paper towels. If your wings aren't already separated, cut them at the joints and discard the tips. Place the wings in a large bowl or resealable plastic bag.
2. Make the teriyaki marinade
   In a medium saucepan, combine soy sauce, mirin, brown sugar, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool for 10 minutes.
3. Marinate the wings
   Reserve ½ cup of the teriyaki marinade for later. Pour the remaining marinade over the chicken wings and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 8 hours for more flavor.
4. Preheat and prepare
   Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
5. Bake the wings
   Remove wings from marinade, allowing excess to drip off. Arrange wings in a single layer on the prepared rack. Bake for 35-40 minutes, turning halfway through, until wings are golden brown and crispy.
6. Thicken the sauce
   While wings are baking, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring frequently, until sauce thickens, about 2-3 minutes.
7. Glaze and finish
   When wings are done, brush them generously with the thickened teriyaki sauce. Return to the oven for an additional 5 minutes until the glaze is sticky and caramelized.
8. Garnish and serve
   Transfer the glazed wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot, with any remaining sauce on the side for dipping.