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6-7 pounds chicken wings, split and tipped
1 6-8 ounce bottle of teriyaki sauce
¾ teaspoon ground ginger
¾ cup honey
Dash garlic powder
4 ounces of liquor – I choose something amber colored
Bake wings in a 9”x12” pan for 30 minutes.
Combine all other ingredients in a saucepan and bring to boil.
Reduce heat and simmer liquid 15 minutes.
Pour sauce over chicken and continue baking 2 – 2 1⁄2 hours,
turning each piece often to baste thoroughly.
Source: Nancy Farrand
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