Chicken Appetizer: Teriyaki Chicken Wings

posted by Marlen 09-24-100 9:52 PM

Teriyaki Chicken Wings
Serves 150

18 lbs. chicken wings
1 qt. soy sauce
1 qt. water
4 cups (2 lbs.) granulated sugar
4/5 qt. sherry wine or sake
4 cloves garlic, finely chopped
4 tbsp. fresh ginger, or
1 tsp. ginger powder
2 tbsp. Worcestershire sauce

In a saucepan add all ingredients together. Stir until sugar is dissolved and marinate meat 5-6 hours or overnight. 5-6 hours is a milder flavor; overnight is a stronger flavor. Remove wing tips and discard or save for chicken stock. Divide each wing in half. Place wings in marinade and leave overnight.

Arrange chicken pieces in a single layer in a shallow pan on a rack if possible. Line pan with foil. Bake at 350 to 400 degrees for 30 minutes. When ready to serve, place in a chafing dish to keep hot. Serves 150.

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