Make Teriyaki Chicken Wings from Scratch

Want to make some yummy chicken wings that your friends will crave? Then try out this recipe and brag about how you made it from scratch!

Ingredients

Cut chicken wings into parts (three parts: drum, wing, wing tip), and place inside container.
Peel garlic, cut each clove into fourths, and place inside container.
Peel and cut off skin of ginger, cut into thin strips, about 3mm thick and {{safesubst:#invoke:convert|convert}} long, and place inside container.
Pour dark brown sugar into container.
Pour soy sauce into container.
Quarter pineapples, and pour pineapples with pineapple juice into container.
Squeeze lemon into container, removing any seeds that may fall.
Mix ingredients well, making sure all sugar is dissolved, with the garlic and ginger even spread out.
Place inside refrigerator overnight (at least 4 hours).
Inside a pot, slowly bring ingredients to a rapid boil.
Once boiling, close the lid, and turn down heat to low/33% power.
Cook for one hour, turning/stirring ingredients every 20 minutes.
After one hour, let it sit without heat for 10 minutes, and serve.
Finished.

You can probably get away with cooking 8 or 9 lbs of chicken with this recipe also.
Tastes yummy with rice and corn.
Always use fresh ingredients.
It has been suggested to refrain from adding the pineapples until 20 minutes before the cooking process is complete, in order to preserve their color and individual flavor.
Make sure the chicken is covered by the sauce. If you need to, add equal parts dark brown sugar and soy sauce to bring sauce level up.
If you have the room, you can place all ingredients inside the pot you will be cooking in, to sit overnight. If not, or if you have to use your pot, place inside Ziploc Bags inside your fridge.

When storing chicken, it will congeal together making it difficult to separate without ripping the chicken. You may want to store in "meal sized" portions, so you can have an easier time heating up leftovers.