Teriyaki Chicken Wings
|Chicken wings/Drumettes||2 Pound|
|Teriyaki sauce||1⁄4 Cup (4 tbs) (Kikkoman)|
|Orange juice/Pineapple juice||2⁄3 Cup (10.67 tbs)|
|Orange marmalade||1 Ounce (1 Heaping Tablespoon)|
If using whole chicken wings, cut wings at the joint; discard tips.
Clean and dry wing sections.
Prepare marinade by using 1 measuring cup; first measure teriyaki sauce, fill to 1 cup level with the juice; add the marmalade and mix well so it dissolves.
Place wing pieces in a heavy plastic bag; pour marinade over wings; seal tightly.
Marinate wings in refrigerator for 24 hours, turning occasionally.
Before baking, place wings in a shallow baking dish, reserving marinade for later use.
Bake at 350 degrees for 30-45 minutes.
Turn wings over every 15 minutes, so they brown evenly.
For the last 20 minutes, place marinade in the dish and increase heat to 400 degrees to glaze the wings.