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Japanese Chicken Wings

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What You Need

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Make It

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  • 1. Preheat oven to 375°F. In a small saucepan combine sugar, soy sauce, water, honey, ginger and garlic; bring to a boil.
  • 2. Wash chicken in cold water and pat dry with a paper towel. Line a shallow baking pan with foil; arrange wings in dish. Pour soy mixture over wings. Turn wings to coat.
  • 3. Bake, uncovered, for 35 min or until juices run clear, spooning sauce over wings every 10 minutes. Remove wings to serving plate. Spoon any remaining sauce over wings, if desired. Sprinkle with sesame seeds.

Special Equipment Needed


Selection and Storage: The skin should be smooth and unblemished. Look for pink bone ends. Store chicken in the coldest part of the refrigerator: raw 2 days, cooked 3.

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