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Ingredients
- 3 lb. chicken wings (about 16 wings)
- 1/2 c. cornstarch
- 2/3 c. teriyaki sauce
- 3 Tbsp. vegetable oil
Method
- Disjoint chicken wings.
- Discard tips (or save for stock). Place chicken in large, plastic food storage bag.
- Pour in teriyaki sauce.
- Press air out of bag.
- Close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally. Remove chicken from marinade; drain well.
- Heat oil in a large skillet over medium heat.
- Lightly coat about 1/3 of chicken with cornstarch.
- Arrange in single layer in skillet and brown slowly on both sides.
- Remove; place in single layer on rack placed on large baking sheet.
- Repeat cooking procedure with remaining chicken, adding more oil if necessary.
- Bake in a 350° oven for 15 minutes or until chicken is tender.
- Serve hot.
