Ingredients:
1/4 c. firmly packed brown sugar
1 Tbsp. ground ginger
2 tsp. garlic powder
1/2 c. dry white wine
1 (10 oz.) bottle soy sauce
5 lb. split chicken wings or drumettes, thawed if frozen
Directions:
In a large bowl, combine brown sugar, ginger, garlic powder, wine and soy sauce; mix well. Add chicken wings and toss to coat. Cover and chill for at least 2 hours.
Preheat oven to 350 degrees. Coat a rimmed cookie sheet with cooking spray.
Drain wings well and place on prepared cookie sheet; discard remaining marinade. Bake wings 30 minutes, then turn them over. Baste with pan juices and bake an additional 30 minutes, until wings are cooked through and brown.
Note~ These can marinade for up to 2 days in the fridge.
http://www.mrfood.com/Chicken/Teriyaki-Chicken-Wings-1357
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