Categories: Chicken

Ingredients

• 4 lbs. chicken wings
• 2 tbsp. canola oil
• 1 tbsp. salt
• 1 tsp pepper
• Glaze:
• 1 cup thick teriyaki sauce mixed with 1 tsp grated fresh ginger
• Topping:
• Sesame seeds

Directions

1. Position a rack in the top third of the oven; preheat to 450. Line a large rimmed baking sheet with foil. Set a wire rack inside the baking sheet and coat with cooking spray.

2. Cut off and discard the wingtips from the chicken wings; separate the flats from the drumettes and pat dry. In a large bowl, toss the wings with canola oil, salt and pepper; arrange on the rack in a single layer. Bake until the skin is crispy, about 45 minutes.

3. In a large bowl, combine the glaze ingredients. Transfer 1/4 cup glaze to a small bowl and toss the wings in the remaining glaze to coat. Arrange the wings on the rack in a single layer. Bake until the glaze is shiny and browned in spots and the chicken is cooked through, about 10 minutes; season.

4. Transfer the wings to a platter; dab with the reserved 1/4 cup glaze. Sprinkle with the topping.

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