Baked Teriyaki Chicken Wings

Preheat oven to 425°F

Line a large baking sheet with Reynolds Wrap^® Non-Stick Foil . Make sure the dull, non-stick side is facing up. Use two overlapping sheets of foil if necessary to cover the entire bottom.

Remove the chicken wings from packaging, pat dry with paper towels, and place into a large bowl.

Pour 3 tablespoons of soy sauce and a couple tablespoons of cooking oil, such as avocado oil, over the wings. Toss the wings in the sauce, making sure they’re well coated.

Cover the bowl and set the chicken into the refrigerator for 15 minutes.

Place the marinated chicken wings onto the prepared baking sheet, spacing the wings at least ½-inch apart from each other.

Bake at 425°F for 17 to 19 minutes, until the internal temperature reaches 165°F.

Remove the wings from the oven. Use a paper towel to soak up any chicken juices from the pan. This will help the sauce stick to the wings better.

For the sauce, pour the soy sauce, rice vinegar, sesame seed oil, maple syrup, and water into a small sauce pot. Add the grated ginger and garlic.

Whisk everything together. Cook the sauce over medium heat, bringing to a simmer. Simmer the sauce for about 8 to 10 minutes.

Combine the cornstarch with 2 tablespoons of water in a small ramekin. Add the slurry to the sauce, whisk, and cook for 1 minute until the sauce has thickened. Remove it from the heat.

Use a pastry brush to apply the sauce to the chicken wings, generously coating them on both sides.

Place the sauce coated wings back into the oven for an additional 5 minutes.

Remove the wings from the oven, garnish with sesame seeds and chopped scallion, and enjoy! These wings are best enjoyed right away with extra sauce on the side for dipping.