Baked Chicken Wings

Preheat oven to 400ºC (200ºC)

Cut off wing tips at first joint; discard.

Separate wings at remaining joint; trim excess skin.

In resealable bag, mix chicken with sauce to coat and marinate in refrigerator for
4 hours.

Place wings on rack on foil-lined baking sheet, reserving sauce.

Bake in oven, turning once, for 20 minutes.

Brush with remaining sauce; bake, turning once, for about 20 minutes or until juices run clear when chicken is pierced.

Broil for about 1 minute per side until browned.

In large bowl, combine Teriyaki sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper.

Teriyaki Sauce:

In a saucepan, stir 3/4 cup (175 mL) chicken or vegetable stock; 1/2 cup (125 mL) soy sauce; 1/3 cup (75 mL) mirin; 2 tablespoons (25 mL) sugar; and 3 slices gingerroot.

Bring to boil.

Reduce heat; simmer for 20 minutes or until reduced by about half.

Whisk 2 tablespoons (25 mL) cold water with 1 tablespoon (15 mL) cornstarch; add to pan and cook; stirring, for about 2 minutes or until thick enough to coat back of spoon.

Discard ginger.

Let cool.

Yield: 1 cup