Oven Teriyaki Buffalo Wings

• 3 ½ pounds chicken wings
• 2 tablespoons olive oil
• 3 large cloves garlic, peeled and minced
• 2 tablespoons sweet onion, peeled and minced
• ¾ cup light soy sauce
• ½ cup ketchup
• 1 tablespoon honey
• 2 tablespoons brown sugar, packed
• ½ teaspoon rice vinegar or white wine vinegar
• 2 drops Worchestershire
• ¾ teaspoon grated ginger root or ½ teaspoon ground ginger

Place the chicken wings in a large roasting pan lined with foil for quick cleanup.

Preheat the oven to 375 degrees. Heat a medium saucepan over low heat, add the oil, and swirl to coat the bottom of the pan. Saute garlic and onion until they are soft, about 3 minutes. Stir in soy sauce, ketchup, honey, brown sugar, rice vinegar, Worcestershire, and grated ginger. Bring the mixture to a low boil over low heat and simmer 15 minutes, stirring occasionally, until the sauce thickens.

Brush some of the sauce over the chicken wings and transfer them to the oven. Bake 40 to 45 minutes, brushing additional sauce over the wings every 15 minutes.

Yield: 8 main course servings