Start by preparing the wings. Pat them completely dry with paper towels to remove any moisture—this step is key for crispiness. In a large mixing bowl, combine the wings with sea salt and baking powder, tossing thoroughly to ensure every piece is evenly coated.

For baked wings, preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment and place a wire rack on top. Arrange the wings in a single layer, allowing space between them for air circulation. Bake for 40 to 50 minutes, flipping halfway through, until the skin turns golden and crispy. If your oven has a convection setting, use it for an even crisper texture. Larger wings may need extra time—check for an internal temperature of 165°F (74°C). For an added crunch, switch to broil during the last 2 minutes, keeping a close eye to prevent burning.

For fried wings, fill a deep pot with about 3 inches of vegetable oil and heat it to 350°F (175°C). Fry the wings in batches without overcrowding, cooking for 8 to 10 minutes or until golden and crisp. To achieve extra crunch, double-fry by returning the wings to 375°F (190°C) oil for another 2 to 3 minutes. Use a thermometer to maintain consistent oil temperature for perfect results.

To make the teriyaki sauce, combine soy sauce, mirin, sugar, and minced garlic in a small saucepan. Place over medium heat and bring to a gentle boil. Let it simmer for 6 to 8 minutes until the mixture reduces to a glossy, syrup-like consistency. To test, drizzle a few drops onto a plate and allow it to cool—if it thickens slightly, it’s ready.

Once the wings are cooked, transfer 6 to 8 pieces to a clean bowl and toss with a few spoonfuls of the warm teriyaki sauce until evenly coated. Sprinkle with toasted sesame seeds for garnish and serve immediately while hot. These wings pair perfectly with steamed rice, pickled vegetables, or a crisp salad. Enjoy every sticky, savory bite!