These are succulent chicken “wings” coated in my sticky sesame teriyaki sauce! Reduce the sauce slowly until it turns into a caramel-like consistency. It’s a great starter, side, or main dish!
Teriyaki Chicken "Wings"
- 1 package LikeMeat Like Mini Drumsticks
- 1 cup 250 grams Demerara sugar
- 2-inch piece fresh ginger, minced
- 2 cloves of garlic, smashed
- 2/3 cup 150 milliliters low-sodium soy sauce
- 1/3 cup 75 milliliters apple cider vinegar
- 1/2 teaspoon Himalayan pink salt
- 1 tablespoon sesame oil
- Spring onions, thinly sliced, for garnish
- Black and white sesame seeds, for garnish
Place a small plate in the freezer. You’ll find out why soon!
In a heavy-bottomed medium pot over medium-high heat, add 1/2 cup (100 milliliters) cold water and sugar. Swirl to combine and cook until it starts to turn light brown.
Once bubbles start to form, lower the heat to medium and add in the ginger and garlic. Simmer for about 15-25 minutes, always keeping an eye on it. It should turn into a rich and fragrant caramel.
Slowly add the soy sauce to prevent the caramel from erupting (you may want to let the pot cool down for a few minutes). Add the vinegar and salt.
Bring back to a boil then lower heat to a simmer for 5-10 minutes, stirring occasionally. To test the consistency and texture of the sauce, pour 1 tablespoon of the sauce onto the frozen plate then tilt the plate. If it runs down the plate, reduce the sauce further. If the sauce seizes and sticks to the plate, it is ready.
Scoop out the ginger and garlic and stir in the sesame oil.
Cook the Like Mini Drumsticks following package instructions. Transfer into a large bowl with the teriyaki sauce. Gently toss to evenly coat.
To serve, sprinkle with spring onion and sesame seeds.