Oven-Baked Teriyaki Chicken Wings

Make the Marinade

1. Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.
2. Gently heat just until the sugar is dissolved. Remove from heat and let cool to room temperature.
3. Stir in the green onions.
4. Place the chicken wings in a large zip-top freezer bag.
5. Pour in the cooled teriyaki marinade, squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.

Bake the Wings

1. Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.
2. Place the chicken wings on the rack, cover them with the marinade from the bag and sprinkle generously with paprika.
3. Cover the pan tightly with foil and bake 45 minutes.
4. Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.

Make the Teriyaki Sauce

1. Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.
2. Remove from heat, stir in the garlic and ginger root and let cool to room temperature.
3. Stir in the green onions.

Serve the Wings

1. Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds,
2. Serve the remaining sauce on the side.

Notes

Use a dry saucepan or frying pan to toast the sesame seeds, stirring constantly over medium heat until golden. You will notice there is a bit more brown sugar in the dipping sauce, so be sure to measure properly.