Baked Teriyaki Chicken Wings with Basmati Rice

Finely grate 1 clove Garlic and 5 gr Ginger root. Wash 75 gr Basmati Rice under cold water until the water runs clear, then drain it. Pat 300 gr Chicken Wings dry with paper towels.

In a large bowl, toss the chicken wings with ³/₄ tbsp Sunflower oil, ¹/₂ tsp Table salt, ¹/₂ tsp Black Pepper - Powder, and 5 gr Corn starch until they are evenly coated.

Arrange the coated chicken wings in a single layer on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (400°F) for 30 minutes, turning halfway through, until crispy and golden.

In a small pot, combine the washed basmati rice, 127.8 ml Water and ¹/₄ tsp Table salt. Bring to a boil, then cover and simmer on low heat for 15 minutes, then remove from heat and let steam covered for 5 minutes before fluffing with a fork.

In a small saucepan, combine 40 ml Soy Sauce, 41.4 ml Water, ³/₄ tbsp Honey, 2 ¹/₂ tsp Brown Sugar, ³/₄ tbsp Rice vinegar, the grated garlic, and the grated ginger root. Simmer over medium heat, stirring until the sugar dissolves.

In a cup, whisk 5 gr Corn starch with 10.8 ml Water to make a smooth slurry. Pour this slurry into the simmering sauce and whisk constantly for 2 minutes until the sauce thickens into a glossy glaze.

Transfer the baked crispy chicken wings into a large bowl, pour the warm teriyaki sauce over them, and toss gently until they are fully coated in the glaze.

Divide the cooked basmati rice between two serving plates, top with the glazed teriyaki chicken wings, and garnish with ³/₄ tsp Sesame seeds.