I've been making these teriyaki-style chicken wings for years now, and they're always the first thing to disappear at any gathering. There's something about that sweet and savory glaze coating crispy chicken skin that just works. I started making them when I wanted that familiar teriyaki flavor but needed to keep things strictly kosher. The key difference in my kosher version is skipping the traditional mirin and using a combination of white wine and a touch of honey instead. This gives you that same depth of flavor without compromising on kashrut. I also add a bit of rice vinegar to brighten everything up. The soy sauce I use is always certified kosher, and I've found that the slightly saltier profile actually works better with chicken wings than the traditional versions. What makes these wings so good is the two-step cooking process. First, I bake them at a high temperature to get the skin really crispy, then I toss them in the glaze and give them a few more minutes in the oven. This way, you get wings that are crispy on the outside but still juicy inside, with a glaze that sticks but doesn't make them soggy. I learned this technique after too many disappointing wings that looked great but had chewy skin. These wings work perfectly for Shabbat dinner when you want something a little different from the usual chicken. They're also fantastic for parties since people can eat them with their hands. I like to serve them with some steamed rice and roasted vegetables, or just put out plenty of napkins and let people go to town. The glaze keeps them moist even if they sit out for a while, which is always helpful when you're entertaining.