Chicken Wings (2kg)

Teriyaki Glazed Chicken Wings:

Ingredients:
900 grams of chicken wings
60 ml of soy sauce
60 ml of honey
30 ml of rice vinegar
15 ml of sesame oil
5 grams of minced ginger
2 cloves of garlic, minced
Sesame seeds (optional, for garnish)
Sliced green onions (optional, for garnish)

Instructions:

In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced ginger, and minced garlic to create the teriyaki sauce.

Place the chicken wings in a large bowl and pour half of the teriyaki sauce over them. Toss well to coat the wings evenly. Reserve the remaining sauce for later.

Preheat your grill to medium heat. If using an oven, preheat it to 220°C and line a baking sheet with parchment paper.

Grill or bake the chicken wings for about 20-25 minutes, turning occasionally, until they are cooked through and caramelized.

In the last 5 minutes of cooking, brush the wings with the reserved teriyaki sauce.

Remove the wings from the grill or oven and let them rest for a few minutes.

Garnish with sesame seeds and sliced green onions, if desired, and serve the delicious teriyaki glazed chicken wings.

Lemon Herb Baked Chicken Wings:

Ingredients:
900 grams of chicken wings
Juice of 2 lemons
Zest of 1 lemon
45 ml of olive oil
2 cloves of garlic, minced
15 grams of chopped fresh parsley
15 grams of chopped fresh thyme
Salt and pepper to taste

Instructions:

In a bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, chopped parsley, chopped thyme, salt, and pepper to create the marinade.
Place the chicken wings in a large bowl and pour the marinade over them. Toss well to ensure the wings are coated evenly.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Preheat your oven to 220°C and line a baking sheet with parchment paper.
Arrange the marinated chicken wings on the prepared baking sheet, making sure they are in a single layer.
Bake