Just the thing for easy snacking.
Teriyaki Chicken Wings
3 pounds of chicken wings
—Teriyaki Sauce—
1/2 cup soy sauce
1/2 cup mirin (or substitute dry sherry or rice vinegar)
1 tablespoon minced garlic
1 tablespoon minced ginger
—Garnish—
Sesame seeds, sliced green onions
Make the marinade in a large bowl.
Preheat an oven, on convection, to 325 degrees.
Arrange the wings on a rimmed baking sheet. Place on lowest oven rack. Bake wings for 15 minutes. Turn wings over and bake another 15 minutes.
Remove the wings from the oven and toss with the teriyaki sauce, then rearrange wings on the rimmed baking sheet. Reserve the sauce.
Move oven rack to six inches from top of oven, switch to broil, and cook about 3-5 minutes per side, to brown, basting with teriyaki sauce each time.
Baste the wings with teriyaki sauce. Finish for 10 minutes, on convection, at 350 degrees.
To serve, sprinkle with sesame seeds and slices of green onions.