Edith’s Terriyaki Chicken Wings

1lb chicken wings
1 cup soy sauce
1/4 cup brown sugar or honey
3 T. salad oil
1 tsp. dried ginger or 1 tbsp. fresh ginger, grated
1/3 cup scallions, diced (optional)

Combine all sauce ingredients in a plastic bag and mix well. Add chicken wings and mush around so that they are fully covered. Refrigerate for four hours. Pour off marinade. Arrange chicken wings in a 9×13 pan in a single layer. Bake 15 minutes at 350F; remove from oven, flip wings, and return for an additional 15 minutes. Tip: If you line them up neatly you’ll have an easy time making sure you got them all flipped! Serve with brown rice and broccoli.

Reduce leftover marinade over low heat until sauce thickens; drizzle over chicken and rice.

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