Serves 8-10 people, as side dish

• 1x 10 ounce bottle Kikkoman Teriyaki Marinade and Sauce

• 3 tablespoons fresh ginger, grated

• 8-10 cloves garlic, minced

• 2 tablespoons sesame seed oil

• 1 cup red wine

• 40-50 chicken wings

1. In a large bowl, add the teriyaki sauce, ginger, garlic, sesame seed oil, and red wine and mix until fully blended.

2. Add the chicken wings to marinade and toss the wings making sure they are covered by the marinade. The wings won’t be fully submerged in the marinade, so make sure you see marinade on all of the wings

3. Cover the bowl and let sit at least for one hour, up to overnight. If you let them marinade for more than one hour, mix the wings up occasionally to redistribute the marinade again.

4. When the wings are ready to bake, set the oven to 350° F. Place wings on baking sheet, without overcrowding the sheet.

5. Bake the wings for one hour. Check the wings and if you want a deeper brown color on them, bake for an additional 10 minutes, or until they’ve achieved your desired color.

6. Enjoy!