Ingredients
- • 2–3 lbs chicken wings (drums + flats)
- • Notoko Sauce & Marinade
- • 3 tbsp cornstarch
- • 1 tbsp baking powder (aluminum-free)
- • Salt + black pepper
- • Olive oil (for drizzling)
- • Scallions, sliced
- • Sesame seeds
- • Water + salt (quick salt bath)
Directions
- Preheat + Prep: Preheat oven to 425°F. Line a baking sheet with parchment.
- Salt bath + Dry: Clean wings in quick salt water bath, then pat completely dry. Dry skin is key for crispy soy sauce wings.
- Coat: In a bowl, mix cornstarch, baking powder, salt, and pepper. Coat each wing lightly.
- Initial Bake: Place wings on the tray skin-side down, drizzle lightly with olive oil. Bake 15–20 min.
- Flip + Bake Again: Flip wings and bake another 15–20 min until golden and crisp.
- Toss in Notoko: Add wings to a large bowl. Shake the Notoko sauce and pour over the wings, toss to coat each wing.
- Finish Baking: Return to oven 2–5 min to set the glaze. Notoko's natural honey creates that honey chicken caramelization.
- Plate + Top: Plate the crispy wings and top with sesame seeds, scallions, and an extra drizzle Notoko.
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