1/2 c. soy sauce
1/2 c. sugar
1/4 c. mirin (sweet cooking sake)
2 cloves garlic, crushed
1 tbsp. grated fresh ginger

Combine sauce ingredients and heat only to dissolve sugar. Reserve about 1/4 cup of sauce for glazing. Cool. Marinate chicken 3-4 hours. Line pan with foil. Place chicken, skin side up, brush on some marinade, and bake at 325-350 degrees for 30 minutes. Turn chicken, baste again and continue baking. Every 10-15 minutes baste with marinade. In the last 10 minutes of baking, add 1 tablespoon honey to the 1/4 cup reserved sauce and glaze chicken; bake until golden brown. Chicken wings require about 45 minutes baking time, large pieces about an hour. Teriyaki chicken is delicious grilled on the barbecue. After marinating, grill on low heat. Baste frequently.