Teriyaki is a light soy glaze that coats the outside of meat, poultry or fish for a delicious salty-sweet taste. The addition of black pepper is perfect on these moreish wings.
2kg chicken wings
½ cup cornflour
¼ cup vegetable oil
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tsp sugar
½ tsp freshly ground black pepper
1 tbsp finely chopped chives
2 tbsp Japanese mayonnaise, to serve
1. Heat your oven to 200C. Cut through the joints of the chicken wings to separate them into drumettes, wingettes and wing tips. Set the wing tips aside for a separate purpose (such as making stock), and lightly dust the drumettes and wingettes with cornflour – a pastry brush works well for this purpose.
2. Toss the dusted wings in the oil and arrange on a lined baking sheet. Bake until browned and cooked through, about 25 minutes. Heat a large frying pan over medium heat, add the soy sauce, mirin, sake and sugar and bring to a simmer. Continue to simmer until the mixture thickens and starts to look glossy. Add the chicken wings to the pan and toss in the teriyaki mixture. Grind lots of black pepper on top, scatter with chives and serve with Japanese mayonnaise.
Adam's tip Mirin and sake are both rice wines, but they are used very differently. Mirin is a sweet wine that adds gloss to dishes like teriyaki, and sake is a dry wine that helps develop the flavour of ingredients.
Serve with Adam Liaw's Japanese green avocado salad