- 24 chicken wings (raw, washed)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground ginger
For the sauce:
- 1 cup teriyaki sauce
- 1/3 cup sweet chili sauce
- 1 Tbsp. hot sauce (Sriracha sauce or other)
- 1 tsp sesame seeds
Preheat the oven to 375F. Spray a baking tray with a cooking spray.
Cut the wing tips from the wings. Reserve for another use (such as making stock) or discard. Cut through the joint between the remaining sections to separate each wing into 2 pieces. Dry the chicken wings with a paper towel, sprinkle with salt, garlic powder, paprika and ginger. Place the wings in a single layer on the pan. Cook for about 40 minutes, turning once.
In a medium bowl mix all ingredients for the sauce. Take the wings from the oven and dip them in the sauce. Bake the chicken pieces, turning once, until crispy and browned on the outside, 10 to 15 minutes total. Transfer the chicken wings to a platter. Sprinkle with sesame seeds and serve warm.