Cook: 25 minutes
5 lbs of chicken wings, tips removed and cut at joints
Salt and Pepper
¼ cup of brown sugar
½ cup of reduced sodium soy sauce
½ cup of reduced sodium teriyaki sauce
¼ cup of orange juice
1 clove of garlic, grated
1 inch of ginger root, grated
¼ onion, grated
2 tbls of toasted sesame seeds
Preheat oven to 425 degrees.
Clean chicken wings and place on a baking sheet lined with aluminum foil. Drizzle olive oil to coat chicken wings and then season with salt and pepper. Place chicken wings in preheated oven for 25-30 minutes.
In a bowl combine brown sugar, soy sauce, teriyaki sauce, orange juice, garlic, ginger and onion. Place in sauce pan over a high heat. Bring to a boil and reduce heat to a medium and cook for 10 minutes.
Reserve half of the asian sauce for dipping and the other half toss in a large bowl with the cook chicken wings.
Sprinkle toasted sesame seeds over plated chicken wings. Serve chicken wings with reserved sauce and some sliced green peppers. Enjoy!