2cupsof your fave teriyaki sauceI use Yoshida sauce
2lemonssliced
½cupwater
Optional: sliced green onions & sesame seeds
Instructions
First, make the marinade. Combine onion, garlic, teriyaki sauce, water, and lemons in a 9 x 13 glass baking pan.
Add chicken to the baking pan with the marinade. Chill in the refrigerator and marinate for at least 2 hours & up to overnight.
After the chicken is done marinating, preheat oven to 400°F.
Remove the chicken from the refrigerator & cover the baking pan with foil.
Bake the chicken (in the marinade) for 40 min, covered. Halfway through the cook time, flip the wings over and baste with the pan marinade.
At 40 minutes, decrease the heat to 375°F, bake uncovered for 15 more minutes or until the chicken is fully cooked (a meat thermometer should read 165°F).
Notes
Baking tip: The wings are done when the internal temp reaches at least 165 °F. You can use a neat thermometer to easily check the wings after removing them from the oven, being careful to place in a thick part of the meat and not touching the bone.