Baked Teriyaki Chicken Legs

I bought some really nice free range organic chicken legs, and was going to just bake them, but I thought a nice teriyaki would liven them up. I do have bottled teriyaki, but lately I've been staying away from a lot of bottled and boxed stuff and trying to make my own. I like to do that on some things even if just to cut down on the sugar and sodium, or preservatives. This was pretty good and easy enough.

Baked Teriyaki Chicken Legs (adapted from Allrecipes)

1 tablespoon corn starch

1 tablespoon cold water

1/4 cup white wine (use one you would like to drink)

1/2 cup soy sauce (I used tamari sauce)

1 tablespoon brown sugar (I cut way back on the sugar)

3 tablespoons cider vinegar

1 tablespoon Chinese black vinegar

3 tablespoons mirin (thought it would replace some of the sugar)

1 tablespoon grated ginger or finely minced

2 cloves garlic minced

fresh ground black pepper

In a sauce pan over med-low heat combine ingredients, and simmer. Cook until it thickens to desired thickness. Stir it once in awhile.

Heat oven to 400 degrees.

Place chicken on sheet pan and coat with the sauce. I used parchment paper on my stoneware bar pan, it just makes for easier clean up. You can remove the skin if you like.

Bake for 30 minutes and then turn the chicken and bake for another 30 minutes, until chicken is done. Brush on the teriyaki sauce about every 10 minutes.

A nice finger-licking-good chicken leg. These would be perfect for lunch the next day too.

Happy Mid-Week! It's all down hill from here on 'till the weekend.