Ono Teriyaki Chicken Wings

Cut off and discard the small tip of each chicken wing.

Cut the main wing at the joint.

In a bowl, combine the first 8 ingredients (soy sauce, pineapple juice, minced garlic, minced onion, grated ginger, brown sugar, beer, vegetable oil) and stir until dissolved.

Pour the marinade over the chicken wings, ensuring that all pieces are covered.

Marinate overnight in the refrigerator.

Drain the wings and save the marinade.

In a large skillet, heat a small amount of oil and brown the chicken on all sides over medium heat.

Once browned, add 1/2 cup of the reserved marinade, cover, reduce heat, and simmer for 15-20 minutes.

Stir occasionally and add more marinade if necessary.

The dish can be cooked a day in advance and reheated in the oven before serving.

Add more marinade to moisten before heating.