Teriyaki Chicken Wings

• 3 lb. chicken wings (about 16 wings)
• 1/2 c. cornstarch
• 2/3 c. teriyaki sauce
• 3 Tbsp. vegetable oil

1. Disjoint chicken wings.
2. Discard tips (or save for stock). Place chicken in large, plastic food storage bag.
3. Pour in teriyaki sauce.
4. Press air out of bag.
5. Close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally. Remove chicken from marinade; drain well.
6. Heat oil in a large skillet over medium heat.
7. Lightly coat about 1/3 of chicken with cornstarch.
8. Arrange in single layer in skillet and brown slowly on both sides.
9. Remove; place in single layer on rack placed on large baking sheet.
10. Repeat cooking procedure with remaining chicken, adding more oil if necessary.
11. Bake in a 350u0b0 oven for 15 minutes or until chicken is tender.
12. Serve hot.

chicken, cornstarch, teriyaki sauce, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393736 (may not work)