Oven Shoyu Chicken

Oh hey there everybody! Props to whoever added our picture to the front page, I dig it! So I've been all domestic and such since I am jobless so I decided to try out a new recipe for dinner the other night.  I got it from the Worldwide Ward Christmas Cookbook, courtesy of Melani :).  Basically, this chicken is bomb.  And its really easy, so win win!  Here's the recipe, hope y'all are doing good!

Oven Shoyu Chicken
1/4 cup soy sauce
1/2 tsp salt (I didn't use this)
1 clove of garlic, minced
1/4 corn oil (I used olive, I didn't have any corn oil)
1/4 cup brown sugar
1/2 tsp grated ginger (I'm sure ground ginger would work just fine, too)
2 lbs chicken wings or thighs

Mix all ingredients except chicken.  Pour over chicken.  Bake in aluminum foil-lined pan at 325 degrees for 1 hour, turning twice.  You can thicken the sauce if preferred.
*So, when I made this I just thawed two chicken breasts and cut them into strips and poured the sauce over them and it worked just fine.  Also, I recommend double lining your pan because when I was turning the chicken, I accidentally poked a hole in the tin foil and stuff boiled up and over like Mount Vesuvius (you can read about that here.  It'll blow your mind) all over my oven which was unpleasant to clean up. I served this with rice and a couple veggies.  Way easy, way good.  

Anyways, I hope you enjoy this as much as we Torgersens did.  Ty even said to make it again, so you know its a hit!