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| TERIYAKI - GLAZED CHICKEN | |
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1 lb. chicken drumsticks 1 lb. chicken wings 1/4 c. sugar 1/4 c. soy sauce 1 tbsp. oil 1 tsp. ginger 2 garlic cloves, minced Heat oven to 350 degrees. Line 15 x 10 x 1 inch pan with foil. Arrange chicken pieces on foil-lined pan. In small saucepan, combine all glaze ingredients. Bring to a boil over medium high-heat, stir constantly. Boil 1 minute or until sugar dissolves. Brush over chicken. Bake at 350 degrees for 20 minutes; turn and brush with glaze. Bake an additional 25-35 minutes or until chicken is fork tender and juices run clear, 5-6 servings. | |
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recipe reviews #62679
Beth (Ireland) says:
I made this tonight and it was very good. I kept to the recipe, only halving the quantities. It was lovely and sticky but not overpoweringly sweet. The glaze was quite thin at first, thickening slightly by the time the chicken was turned. This means that it didn't overpower the flavour of the chicken, which came out moist and tasty. My dh and dd both loved the recipe.
#122923
Holly (New York) says:
Used this recipe on a large scale with wings and worked out great! Tasted great and everyone raved about it. Will definitely use it again!
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