Teriyaki Chicken Wings
10 Chicken wings, cut in half, tips removed
1 cup water
¼ cup cold water
½ cup soy sauce (not low sodium)
¼ cup brown sugar plus 2 Tablespoons light brown sugar
2 Tablespoons corn starch
2 Tablespoons honey
½ teaspoon garlic powder
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon black pepper
toasted sesame seeds (optional)
In a small bowl whisk corn starch and cold water together until smooth. Set aside. Season chicken pieces with salt and pepper. Rub seasoning into and all around chicken. Set aside. In a pot over medium low heat add brown sugar, garlic powder, ginger, soy sauce, water and the honey.
Whisk and cook until sugar has dissolved. Give cornstarch mixture another whisk then add to the pot. Whisk and cook until mixture starts to boil.
Once it's boiled give the teriyaki sauce another good whisk and pour into a heat proof bowl. Set aside.
Place a grill pan over stove and set heat to medium. Add chicken and grill evenly on both sides until just about done. Pour ¼ of teriyaki sauce into a small bowl. Baste chicken with some of the sauce using a pasty brush.
Flip the chicken and baste on a little more. Do this until you have the amount of sticky goodness you desire.
Remove chicken to a bowl. You can heat up remaining teriyaki sauce you used for basting in the microwave and serve along side, or you can use some of the reserved sauce you didn't baste with, which needs no further heating.
Sprinkle with toasted sesame seeds is desired. Serve right away. Enjoy.