Sunyaki chicken wings

Recipe Recommendations

• chicken wings of 5
• COOK100 Japanese Teraki Sauce 40 grams

• sweetening
• roast
• half an hour
• ordinary

Steps for Sunyaki chicken wings

1

Wash the chicken wings, use a toothpick to pierce more eyes, and use a knife to draw twice on the back to make it easy to taste.

2

Control the moisture, pour in the Teryaki sauce, and massage the chicken wings with disposable gloves.

3

Seal with plastic wrap and refrigerate in the refrigerator for 24 hours (turn and massage once in the middle).

4

Lay tin foil on a baking sheet with smooth surface facing up, position chicken wings, and brush with a layer of remaining sauce.

5

Place a piece of tin foil on a baking sheet (like a shed, for easy air convection and uniform color).

6

Preheat the oven to 200 degrees, place it on a baking sheet and bake. After 25 minutes, remove the tin foil, turn over, brush with a layer of sauce, sprinkle with white sesame seeds, and bake for about 10 minutes.

Recipe Categories

• oven dish