Baked Pineapple Teriyaki Chicken Wings

Preheat your oven. Place chicken wings in large baking pans.

Season the wings generously with salt, black pepper, and garlic powder. Toss well to ensure all wings are evenly coated.

Bake the wings until they are cooked through and the skin is lightly crisped.

While the wings are baking, prepare the sauce. In a large pot, combine the crushed pineapple with its syrup, tamari soy sauce, brown sugar, rice vinegar, garlic paste, ginger paste, and crushed red pepper flakes.

Place the pot on the stove over medium-high heat and bring the sauce to a boil, stirring to dissolve the sugar.

In a separate container, whisk together the cornstarch and cold water to create a slurry.

Slowly pour the cornstarch slurry into the boiling sauce while stirring constantly. Continue to stir until the sauce thickens.

Once the wings are cooked, remove them from the oven. Pour the hot pineapple teriyaki sauce over the wings.

Toss the wings thoroughly to coat them completely in the sauce.

Return the sauced wings to the oven and bake for another 10-15 minutes to allow the sauce to caramelize.

To serve, place a bed of cooked white rice on a plate, top with the saucy chicken wings, and garnish with a sprinkle of sesame seeds.