1. Wash the chicken wings, pierce more eyes with a toothpick, and use a knife on the reverse side to make two more delicious flavors.
2. Control the moisture, pour the teriyaki sauce, and massage the chicken wings with disposable gloves.
3. Seal it with plastic wrap and keep it in the refrigerator for 24 hours (turn and massage once in the middle).
4. Spread tin foil on the baking tray, with the matt side facing up, arrange the chicken wings, and brush with the remaining sauce.
5. Put a piece of tin foil on the baking tray (like a small shed, it is convenient for air convection, and the color is even).
6. After preheating the oven to 200 degrees, put it in the baking tray and bake. After 25 minutes, remove the tin foil, turn it over, brush a layer of sauce, sprinkle with white sesame seeds, and bake for about 10 minutes.
