Teriyaki Chicken Wings

Oriental chicken wing recipe that doesn't call for white sugar and white vinegar, making them kind of the exception here. I think these are very, very good. This is from an old Canadian Living cookbook and was originally called Oriental Chicken Wings but they seem more Teriyaki-ish to me, especially without the vinegar and sugar.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  lbs chicken wings, tips removed
• 2  tablespoons  oil
• 1  garlic clove, minced
• 1⁄4 cup soy sauce
• 1⁄4 cup dry sherry
• 1  tablespoon lemon juice
• 1⁄3 cup corn syrup
• 1⁄4 teaspoon ground ginger

Directions

1. Brown the wings in a skillet with the oil until they are brown and crispy.
2. Drain the wings and place into a greased shallow baking pan.
3. Mix the rest of the ingredients together for the sauce and pour over the wings.
4. Bake at 350 for 20 - 30 min, spooning the sauce over occasionally, or till the sauce is thickened and the wings are nicely glazed.