Oriental Chicken Wings


12 whole chicken wings
1/4 cup dark brown sugar
1/4 cup soy sauce
1/4 cup water
1 tablespoon Worcestershire sauce
1 tablespoon dry sherry
1 teaspoon lemon juice
1 teaspoon ground ginger
1-1/2 teaspoons cornstarch


Remove and discard the wing tips from the chicken and cut each remaining wing in half at the joint.

In a large nonreactive bowl or zippered plastic bag, combine and mix all the remaining ingredients except the cornstarch. Add the chicken; stir to coat. Refrigerate overnight, stirring once. Drain and reserve the marinade.

Preheat the oven to 350 degrees F. Arrange the chicken in a single layer on a greased baking sheet and bake for 20 to 25 minutes or until browned and done.

Just before serving, bring the reserved marinade to a boil and boil for 5 minutes. Combine the cornstarch with a tablespoon of cold water to make a thick paste. Add to the marinade and cook until thickened. Serve with the warm chicken as a dip.


6 to 8 servings (24 pieces)


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When a last minute occasion

When a last minute occasion arises - down and dirty: Pan fry ckn wings in non stick skillet sprayed with Pam. (do not add oil). When browned and cooked, sprinkle Teriyaki marinade over the wings and allow to cook down for 2-3 min. The wings will darken and carmalize. This is delicious and sweet.

I got to try this tonight.

I got to try this tonight.