Teriyaki Chicken Wings

Teriyaki Chicken Wings Recipe by Stella Lafferty

Another recipe from a member of the extended Woodman family: Stella Lafferty is Chubby and Bessie’s great-granddaughter, Terri Lafferty’s mother-in-law.

Teriyaki Chicken Wings Ingredients

1 tablespoon vegetable oil

½ cup soy sauce

¼ cup granulated sugar

2 tablespoons sherry or white wine

1 teaspoon ground ginger

1 clove garlic (optional)

2 pounds chicken wings (separated at joints with tips discarded)

How to Make Teriyaki Chicken

Mix all ingredients except chicken wings in a one-gallon plastic ziplock bag for marinade. Add the chicken wings. Marinate at least 2 hours, flipping bag every hour or so. Place wings and mixture into a baking dish and bake uncovered at 350˚F for about 45 minutes. Flip chicken wings over, bake until sauce gets sticky. For crispier wings, drain marinade before baking. Remove chicken wings from sauce and serve. Serves 4.

Recipe Note: Everyone loves these so have plenty of napkins on hand!

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