Chicken Wings Teriyaki
|Chicken wings||3 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Unsweetened pineapple juice||1⁄4 Cup (4 tbs)|
|Vermouth||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced, pressed|
|Firmly packed brown sugar||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
Remove tips from chicken wings (reserve to make stock another time); cut each wing in half at first joint. (Straighten wings by forcing joints until connective tissue snaps. Thread skewers through meat of chicken along bone from wide end of wing to tip.)
In a deep bowl or baking pan, stir together soy, Vermouth, pineapple juice, garlic, brown sugar, and ginger until blended.
Add wings and turn them to coat evenly.
Cover and refrigerate at least 12 hours or until next day, turning several times.
To bake, place wings in a single layer in a 9 by 13-inch baking pan; pour marinade over.
Bake, uncovered, in a 325° oven for 25 minutes or until meat is tender when pierced with a fork; drain off and reserve marinade.
In a small pan, stir together cornstarch and water; gradually stir in reserved marinade.
Cook, stirring, until sauce boils, thickens, and clears.
Brush sauce on wings. (At this point you may cover and refrigerate up to 6 hours.)
To brown wings, place them on a grill about 6 inches above a bed of low-glowing coals, or place on a gas or electric grill preheated to highest setting.
Cook, turning, until browned and crispy (about 2 minutes on each side).