Chicken Wings Teriyaki
|Washington fryer chicken wings||15|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Powdered ginger||1⁄2 Tablespoon|
|Green onions||2 , sliced|
Combine all ingredients for marinade in saucepan and heat just to dissolve sugar.
Snip off wing tips and discard.
Cut wing in half at joint and place prepared wings in shallow dish.
Pour marinade over wings; cover.
Refrigerate several hours or overnight, basting or turning chicken in marinade.
To cook, heat oven to 375Â° F.
Place wings on lightly greased shallow pan, cover loosely with foil.
Bake 30 minutes, or until tender, basting as they cook.
Remove foil, bake 5-10 minutes longer to crisp.
These are a great finger food for parties, buffets, etc.
Recipe for marinade may be doubled or tripled as desired when large quanities are needed.