Teriyaki chicken wing lollipop by Sherwin Poon

Facebook recipe link

https://www.facebook.com/groups/platepalate/permalink/930330780354556/

Method -

-shoyu around 4 tablespoon
-brown sugar around 3 table spoon
-Mirin around 2tablespoon
-ginger
-garlic
-sesame seed
-spring onion.
-3 chicken wings( u will get six in the end)

Separate wings from drumlet. Cut away tips. Cut the Knuckle of the drumlet a and scrape the bone. Push it down all the way.

Once u done with prepping the chicken combine it with the liquid mix. Leave in fridge for 24 hours.

Preheat oven at 240/50
Place chicken on tray or whatever u using. Best to use a rack so it doesn't stick to the surface of the tray. If not then it's fine I did mine without it. Cook for 20 mins.

Now don't throw the marinade away. Cook it down to a sticky liquid. And set aside.

On another side toast some sea same seed and set aside again.

After 20 mins. Turn the chicken over. Take a brush and glaze the wings with the sticky sauce and brush it w sesame oil too. Put back in oven 15 mins or so.

In a bowl. Place all the chickens in there. Sprinkle sesame seed in the bowl and toss.

Plate and garnish!