First ingredient in this recipe is patience because they are baked, not fried.
Heat oven to 350 degrees F.
In sauce pan combine:
1 Bottle World Harbor Teriyaki sauce
1/2 cup honey
1/4 cup brown sugar
Dash grated fresh ginger
Heat until bubbly.
Wash one pound (or more if you like) package of chicken "winglets" (whole wings would work but the winglets are the generally the drumlet portion only)
Layer in a shallow cooking dish.
Pour bubbly sauce over winglets slightly covering about 1/3 of the bottom.
Bake for 10 minutes, turn. Bake 10 minutes, turn. Repeat a couple of times so that wings get glossy. When internal temp reaches 170, pull from oven and place wings in remaining sauce and coat well. Place wire cookie cooling rack in baking sheet and place wings on top of cooling rack. Place wings back in oven 5-7 minutes depending on desired crispiness of outside.
Cool and eat.
For variety and a touch of spice add a tablespoon of Sweet Chili Sauce, adds a nice bite to the wings.
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