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1 lareg clove garlic 1 to 2 tsp. minced dry ginger root 1 Tbs. sugar 1 Tbs. cider vinegar 1/2 cup soy sauce 4 Tbs. dry white wine 80 chicken wing "drumsticks" Mash garlic and ginger in a bowl. Dissolve sugar in vinegar; combine with garlic and ginger. Add soy sauce and wine. Marinate

Instructions 1. Arrange chicken, skin side up, in a single layer in a shallow dish. 2. Combine soy sauce, sherry, sugar, garlic, and ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 2 hours. 3. Preheat broiler. Remove chicken from marinade. Spray rack in broiler pan

Recipe page for Chicken Teriyaki ... This recipe appears in Issue 4 of Saveur.

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Chicken Teriyaki Recipe