Teriyaki wings

• 3 lb chicken wings
• 2 Tbsp baking powder
• 1/2 Tbsp CWG Pink sea
• 1/2 Tbsp CWG Teriyaki blend

TERIYAKI SAUCE 

• 1 cup low sodium soy sauce
• 1/3 cup honey 
• 1/3 cup brown sugar 
• 2 tablespoon sesame seed
• 1 tsp ground ginger
• 1 Tbsp minced garlic
• 1 tsp mirin
• 1/4 cup pineapple juice
• 1/2 tsp sriracha sauce

 Preheat oven to 400˚F. Remove excess moisture from chicken wings with a paper towel, then place In a large bowl. Stir in baking powder, Teriyaki blend and salt until chicken is thoroughly coated. Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings). In a skillet, combine teriyaki sauce ingredients on medium heat. Bring to a boil an add in sesame seeds. Once sauce is thickened, stir in chicken wings until fully coated. 7 Serve with your favorite side dish or dipping sauce.