Posted by: East and West | 2009/11/09

Teriyaki Chicken Wings

We usually serve this dish as an entree, with steamed jasmine rice and a cucumber salad. Prep time is minimal, and the cooking time intervals allow you to change out of your work clothes and put your feet up before dinner.

4 lbs frozen chicken wings

1 C teriyaki sauce

1 C bourbon

1 t cornstarch

Preheat oven to 350°F. Place the frozen wings in a large baking dish. Combine and mix the teriyaki sauce and bourbon, then pour it over the wings. Place in the oven and bake uncovered for 45 minutes. Turn all the wings over to make sure all of them are coated with the sauce. Continue to bake the wings for another 45 minutes. Turn wings over again.

Remove the sauce from the baking dish and transfer to a medium saucepot. Cover the wings with foil and return the baking dish to the oven. Lower the oven temperature to 300°F.

Skim the fat from the sauce. Place the saucepot on the stove and bring to a boil over medium-high heat. While waiting for sauce to boil, dissolve the cornstarch in ¼ C water. Pour cornstarch into the sauce, bring it back to a boil, and stir well to prevent lumps.

Remove the wings from the oven and arrange on a platter. Place the sauce in a gravy boat and serve with the wings.

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