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    Teriyaki Chicken Wings

    18 lbs. chicken wings
    1 qt. soy sauce
    1 qt. water
    4 c. (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

    Use a small saucepan and 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. Singe wings if needed, to remove hair. 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 100 +

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