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1
Preheat oven to 400 C (200 C)
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2
Cut off wing tips at first joint; throw away.
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3
Separate wings at remaining joint; trim excess skin.
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4
In resealable bag, mix chicken with sauce to coat and marinate in refrigerator for 4 hrs.
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5
Place wings on rack on foil-lined baking sheet, reserving sauce.
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6
Bake in oven, turning once, for 20 min.
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7
Brush with remaining sauce; bake, turning once, for about 20 min or possibly till juices run clear when chicken is pierced.
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8
Broil for about 1 minute per side till browned.
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9
Teriyaki Orange Sauce:In large bowl, combine Teriyaki sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper.
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10
Teriyaki Sauce:In a saucepan, stir 3/4 c. (175 mL) chicken or possibly vegetable stock; 1/2 c. (125 mL) soy sauce; 1/3 c. (75 mL) mirin; 2 Tbsp.
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11
(25 mL) sugar; and 3 slices gingerroot.
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12
Bring to boil.
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13
Reduce heat; simmer for 20 min or possibly till reduced by about half.
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14
Whisk 2 Tbsp.
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15
(25 mL) cool water with 1 Tbsp.
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16
(15 mL) cornstarch; add in to pan and cook; stirring, for about 2 min or possibly till thick sufficient to coat back of spoon.
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17
Throw away ginger.
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18
Let cold.
