INGREDIENTS
Servings: 6
Cornstarch
1 tbsp.
Cold water
1 tbsp.
White sugar
½ cup
Soy sauce
½ cup
Cider vinegar
¼ cup
Garlic
1 clove, minced
Ground ginger
½ tsp.
Ground black pepper
¼ tsp.
Chicken wings
12, skinless
Astonishing Teriyaki Chicken
Prep:
30 m
Cook:
1 h 10 m
Ready in:
1 h 40 m
DIRECTIONS
  1. Add all the ingredients but chicken wings (from cornstarch to black pepper) to a small saucepan and let the mixture simmer for about 5 to 10 minutes or until the sauce thickens and starts to bubble.
  2. Heat the oven to 425° F/220° C/Gas Mark 7.
  3. Lightly grease a 9x13 baking dish and put the chicken pieces in it.
  4. Coat the pieces with the sauce using a brush, then turn them over and brush again.
  5. Bake for 30 minutes, then turn over and bake for 30 minutes more. Cook until the chicken is no longer pink and the juices run clear.
  6. Keep brushing the chicken with sauce every 10 minutes while cooking.
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