Wings Teriyaki – Marinade

Wings Teriyaki - Marinade


12 to 14 chicken wings

1/3 cup all-purpose soy sauce
1/3 cup sherry
1/4 cup water
1/4 cup brown sugar
1/2 teaspoon powdered ginger
2 green onions, finely sliced or chopped


Rinse chicken wings and pat dry on paper towels.  Remove wing tips, then cut wings in half at the joint. 

Combine ingredients for marinade in small saucepan and heat just until sugar has dissolved. Cool.

Place prepared chicken wings in a shallow dish or in medium-sized plastic bag place in a bowl.  Add marinade to wing pieces so that each one is covered.  Refrigerate several hours or overnight.  When ready to cook, heat oven to 350-degrees.  Place wings pieces on lightly greased, shallow pan, cover loosely with aluminum foil and back 20 or 30 minutes or until tender.  Baste with marinade 2 or 3 times during baking time.  When chicken is done, remove foil and bake 5 minutes longer. 

Yields 24-28 appetizer portions. 

Appetizers are delicious warm or cold. 

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