5 pounds frozen chicken wings 3/4 cup chutney 3 T teriyaki baste & glaze sauce 1-1/2 T dark brown sugar 2 t cornstarch 1-1/2 T wine vinegar
Preheat oven to 425 degrees F.
Lightly grease a baking sheet with at least 3/4 inch sides.
Spread the wings in a single layer on the baking sheet and bake for 20 minutes.
While wings are baking, make the sauce: Warm the chutney in a small pan over the stove. Once chutney is melted and warm, remove from heat and mix in teriyaki sauce, brown sugar, cornstarch and vinegar. Stir until mixture has a smooth consistency.
Once wings have baked for 20 minutes remove from oven and baste with 1/4 of the sauce. Turn wings over and baste other side with 1/4 of the sauce. Return wings to oven and bake for another 15 minutes.
Again, remove wings from oven and baste each side with the remaining sauce. Return to oven and bake an additional 10-15 minutes, or until the wings are thoroughly cooked.