Chicken Wings with Teriyaki Marinade


Yield: 24 Servings
 
     12    CHICKEN WINGS, CUT IN 1/2
           ***TERIYAKI***
    1/4 c  Soy sauce, can use lite
    1/4 c  Dry white wine
      2 tb Sugar
    1/2 ts Gingerroot, freshly grated
      1    Clove garlic, minced
 
Cut each chicken wing in half; place in large resealable plastic bag. At one
flavor marinade per bag, add all the ingredients and seal bag. Turn bag making
sure all the wings are coated. Refrigerate up to 24 hours, but perferably more
than 4. Turn bag occasionally. Heat oven to 375. Drain the wings, reserving the
marinade. Place on broiler pan and bake 1 hour or until chicken is no longer
pink, basting with marinade at 15 minute intervals. DISCARD ANY REMAINING
MARINADE. Serve warm. Makes 24.

 
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Submitted By SALLI SCHWARTZ <102003.3307@COMPUSERVE.COM>
On   THU, 6 JUL 1995 022141 GMT