This recipe for Teriyaki Chicken Wings, by Joanne Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lbs. chicken wings 3/4 cup teriyaki sauce 1/2 cup brown sugar 4 tbsp.dark karo syrup 1 tsp. ginger 3/4 cup apple juice
Place all wings on a jelly roll pan. Mix all ingredients in a sauce pan and bring to a boil. Pour over wings and bake at 325 for 1 1/2 to 2 hours. The trick to making them sticky is to turn them every 20 min. or so. And don't add more than 4 lbs. of chicken.
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