Teriyaki Chicken Wings

Directions

1. 1

   In a large bowl, combine garlic, oyster sauce, honey, soy sauce, Shaoxing wine, brown sugar, chicken bouillon, ginger powder, paprika, turmeric, and black pepper.

2. 2

   Pat the chicken wings dry with paper towels, add them to the bowl, and mix until evenly coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight for best flavor.

3. 3

   Heat a griddle or large skillet over medium-high heat and coat with a thin layer of cooking oil. Place the marinated wings in a single layer, reserving the leftover marinade. Sear the wings for 2–3 minutes per side until lightly browned.

4. 4

   Reduce the heat to medium-low, drizzle the reserved marinade evenly over the wings, and continue cooking for 5–6 minutes per side.

5. 5

   Move the wings to the center of the griddle, add 1/4 cup of water, and cover with a cooking dome or lid. Steam for 4–5 minutes, or until the wings are fully cooked through and tender.

6. 6

   Uncover the wings, sprinkle with sesame seeds and sliced green onions, and serve hot.