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1.
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Combine all ingredients (except the chicken) in a large bowl.
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2.
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Reserve 1 cup of marinade and set it aside.
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3.
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Take chicken, put it into the big bowl of marinade, and marinate it in the refrigerator for at least 2 hours or overnight if you wish.
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4.
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Set oven for 375 F. 5.
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Lay chicken in one layer on a baking sheet and pour the remaining 1 cup of marinade over the top.
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Put the pan into the oven.
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6.
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After 20 minutes of baking, open oven and baste chicken with the marinade and juices surrounding the chicken, in the bottom of the pan.
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Close the oven and continue baking it.
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Baste every 15-20 minutes or until chicken becomes caramelized and brown approximately 75-80 minutes depending on the size of the pieces of chicken.
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If the chicken is ready and cooked but has no color then broil it for 5 minutes longer just to get color.
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The entire cooking process should not be longer than 1 hour 20 minutes if you are using pieces.
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7.
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Take it out and let it sit for 10 minutes in order that the juices have time to re-distribute themselves and serve.
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You must allow a sitting time.
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Notes
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Depending on your oven and the size of the chicken if they are de-boned or bone-in the amount of cooking time may vary.
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The idea is to get the chicken a deep golden color on top and this happens the more you baste.
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The basting is for the color.
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Wafu is a brand name in Canada and is usually used as a salad dressing or a dip or a marinade and of course in any way that most pleases your taste buds.
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Where is the Wafu is the way one would ask for it in the grocery store and it is usually with the ethnic foods or the salad dressings.
