Teriyaki Chicken Wings

Super Bowl Sunday is right around the corner and I am getting requests for snack food. You will like this one if HOT wings are not to your taste.
There are only a few ingredients and you probably have most on hand, especially if you are like my friend Trish
who is ambitious and talented enough to make her own Teriyaki !
Double or triple this recipe !

Teriyaki Chicken Wings.

24 Chicken Wings
1/2 cup Soy Sauce
1/2 cup White Cooking Sherry *see note
1 clove Garlic, minced
1 Tablespoonful Sugar
1 pinch Cayenne Pepper
1/4 teaspoonful Black pepper
1 teaspoonful fresh ginger
1/4 cup Vegetable Oil

In a 3 quart saucepan, measure 1 Tablespoonful of the oil. Reserve the rest.
Add all other remaining ingredients to the saucepan.
Bring to a boil and immediately remove from the heat.
Pour the marinade over the chicken wings and place in refrigerator for 30 minutes, turning at least once.
Remove the wings from the marinade, shaking off excess and place on paper towels to absorb extra.
Place remaining oil in a large heavy or cast iron skillet. Gently place wings in the oil and brown on all sides. (be careful of spatters when adding chicken) remove when browned..
Drain oil from the skillet.
Replace the wings in the skillet and add the marinade. Cover and simmer on low for 10-10 minutes until wings are cooked through. Remove the cover and simmer for 10-15 minutes longer, turning wings occasionally until the marinade is thick and the wings are well coated.

*Note: If you do not have Cooking Sherry on hand; substitute 1/4 cup White Vinegar, 1/4 cup water and 1 Tablespoonful of sugar stirred together.