24 chicken wings, or wing "drumettes" (check with butcher)
2 cups Teriyaki sauce
1/2 cup red wine vinegar
2 inches ginger root, minced (~4 tablespoons)
4 cloves garlic, mined
1 tablespoon hot chinese mustard

To cut wings into drumettes, cut off the largest part at the joint with a cleaver and scrape down the meat with a smaller knife while holding the joint at the top (save the parts for stock).

For the marinade, combine the sauce, vinegar, ginger, garlic, and mustard in a large bowl. Add the drumettes and marinate for at least one hour; ideally overnight. BBQ.

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