Nice! Looks a lot like the one I use!

Happy you enjoyed this Kathy, and great idea on the honey! I just did a Japanese mushroom stir-fry with soy sauce and honey the other day and it was pretty delicious (going on MR soon!).

Forgot to mention, I found that one of those wire mesh skimmer thingies did the trick removing the fat and coagulated chicken proteins from the sauce.

https://www.amazon.com/dp/B06XP8LPCL?linkCode=ssc&tag=onamzjapandir-20&creativeASIN=B06XP8LPCL&asc_item-id=amzn1.ideas.B0FJ4HHBGGY2&ref_=aip_sf_list_spv_ons_d_asin

These were so delicious! And so easy! I really love that the flavor goes right through to the bone with the braising, and I am assured, too, that the chicken is cooked right to the bone as well. Nothing worse than biting into a delicious-looking wing, only to find raw chicken in the center!

I did substitute honey for sugar. One of our favorite restaurants uses honey in their teriyaki sauce. It was way better than theirs, so sticky and gooey!

This is now my go-to method for cooking wings. Thanks, Marc!

Yep it should work. You'll want to cook it for a little longer to make them tender and you may need to add a little extra liquid to make up for the evaporation from the extra cooking time.

Just did it.Super good! Thank you!!

Thanks Liz! I'm happy to hear you enjoyed it!

Another delicious recipe, Marc!
I did not change a thing and will make this recipe many times!