Teriyaki Chicken Wings
|Chicken wings||2 1⁄2 Pound|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Onion||2⁄3 Cup (10.67 tbs), chopped|
|Fresh grated ginger root||1 Teaspoon|
Cut chicken wings in half at joint, cut off tips of wings, and discard.
Combine chicken and remaining ingredients in a shallow container.
Cover and refrigerate 8 hours, turning occasionally.
Remove chicken from marinade, discarding marinade, place in a single layer on a lightly greased pan.
Bake, uncovered, at 350°F for 30 minutes.
Turn each piece, and continue baking 15 minutes or until done.