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Teriyaki Wings

Well, here is one more: I use sauce on many other proteins like fish and chicken, which is my version of a Teriyaki sauce. The sauce will be kept in the fridge for months. Enjoy



1/2 cup of low-sodium soy sauce

1/2 cup of Mirin

1/2 cup of raw honey

4 cloves of garlic, grated

2-inches of ginger, grated


3 lbs of wings

1 tablespoon Garlic powder

1 tablespoon onion powder

Olive Oil

Salt and pepper to taste

Note: I received an email via my website regarding using baking powder when roasting the wings. I have tried it and corn starch, and I wouldn't say I like the texture of the wings when roasting. Thus, I do not use it.



Place all the ingredients in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for about 5 minutes or until the sauce thickens. Remove from heat, let cool, and transfer to a jar.


Preheat the oven to 450 degrees.

Line a baking sheet with foil, place a rack on top, and spray the rack with non-stick spray.

Blend garlic and onion powder with salt and pepper in a small bowl.

Place wings in a large bowl, drizzle with olive oil, toss, sprinkle with spice mixture, and transfer to the prepared baking sheet. Place in the oven and roast for about 20 to 25 minutes or until nice, crispy, and baked. Flip the wings a few times during the roasting process.

Working in batches, spoon a few tablespoons of the sauce into a lidded plastic container, transfer some of the hot wings to the container, close, shake, let sit for 30 seconds, shake once more, and transfer to a serving plate. Repeat until all wings have been coated. You can garnish with sesame seeds, as shown.

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