Baked Chicken Wings Recipe

• 2 1/2 lb chicken, wings
• 1 pc sauce, teriyaki, orange, (recipe follows) Teriyaki Orange Sauce
• 1/3 cup. sauce, teriyaki, (recipe follows)
• 2 Tbsp. juice, orange, concentrate, thawed
• 1 Tbsp. ginger, root, chopped
• 2 tsp orange, rind, grated
• 2 pcs garlic, cloves, chopped
• 1/4 tsp salt
• 1 pch pepper
• 2 pcs onion, green, sliced

1. Preheat oven to 400 C (200 C)
2. Cut off wing tips at first joint; throw away.
3. Separate wings at remaining joint; trim excess skin.
4. In resealable bag, mix chicken with sauce to coat and marinate in refrigerator for 4 hrs.
5. Place wings on rack on foil-lined baking sheet, reserving sauce.
6. Bake in oven, turning once, for 20 min.
7. Brush with remaining sauce; bake, turning once, for about 20 min or possibly till juices run clear when chicken is pierced.
8. Broil for about 1 minute per side till browned.
9. Teriyaki Orange Sauce:In large bowl, combine Teriyaki sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper.
10. Teriyaki Sauce:In a saucepan, stir 3/4 c. (175 mL) chicken or possibly vegetable stock; 1/2 c. (125 mL) soy sauce; 1/3 c. (75 mL) mirin; 2 Tbsp.
11. (25 mL) sugar; and 3 slices gingerroot.
12. Bring to boil.
13. Reduce heat; simmer for 20 min or possibly till reduced by about half.
14. Whisk 2 Tbsp.
15. (25 mL) cool water with 1 Tbsp.
16. (15 mL) cornstarch; add in to pan and cook; stirring, for about 2 min or possibly till thick sufficient to coat back of spoon.
17. Throw away ginger.
18. Let cold.
19. Yield: 1 c.

chicken, orange, sauce, orange, ginger, orange, garlic, salt, pepper, onion

Taken from cookeatshare.com/recipes/baked-chicken-wings-74364 (may not work)