Teriyaki Chicken Wings - cooking recipe

Ingredients

10 lbs. chicken wings or drummies
4 c. soy sauce
2 c. vinegar
2 c. brown Sugar
2 c. white sugar
ginger, to taste
garlic, to taste

Preparation

Heat mixture until sugar dissolves.
Watch carefully as it tends to boil over. Spread wings in two 9 x 13 inch pans. Pour about 1 c. of marinade over the wings. (Tip:
Line pans with aluminum foil for easy clean-up.
Marinade tends to get sticky when baked on.) Marinate for 24 hours or more for best results.