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Teriyaki Chicken Wings

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“Oriental chicken wing recipe that doesn't call for white sugar and white vinegar, making them kind of the exception here. I think these are very, very good. This is from an old Canadian Living cookbook and was originally called Oriental Chicken Wings but they seem more Teriyaki-ish to me, especially without the vinegar and sugar.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the wings in a skillet with the oil until they are brown and crispy.
  2. Drain the wings and place into a greased shallow baking pan.
  3. Mix the rest of the ingredients together for the sauce and pour over the wings.
  4. Bake at 350 for 20 - 30 min, spooning the sauce over occasionally, or till the sauce is thickened and the wings are nicely glazed.

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