Mahogany Wings

• 2 pounds chicken wings or 1 pound boneless, skinless chicken breasts cut into 1 x 1/2 inch strips
• 2 tablespoons teriyaki sauce
• 1/2 cup plum sauce or plum preserves
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1 clove garlic minced
• 1 clove garlic or 1/2 teaspoon ground
• 1 tablespoon arrowroot flour
• 2 tablespoons water

1. Cut off wing tips and discard.
2. Separate the wings at the joints.
3. Cut off any visible fat.
4. Wash and pat dry.
5. Or simply use the chicken strips.
6. In a med saucepan, combine the teriyaki sauce, plum sauce, sugar, Worcestershire sauce, garlic, ginger, arrowroot, and water.
7. Heat, whisking the sauce, until smooth and thick and the sugar and arrowroot are dissolved.
8. Put the chicken pieces in the hot marinade, cover, and refrigerate for 4 hours or overnight.
9. Preheat oven to 400F (200C).
10. Spray a large baking pan with no stick cooking spray.
11. Drain marinade from wings.
12. Bake for 15 min until they are tender and crispy.
13. (Or, bake chicken strips for 10 min.)
14. Serve hot.

chicken, teriyaki sauce, plum sauce, brown sugar, worcestershire sauce, garlic, clove garlic, arrowroot flour, water

Taken from recipeland.com/recipe/v/mahogany-wings-33694 (may not work)