- 1 1/2 cups white sugar
- 1 cup soy sauce
- 1 cup water
- 2 tablespoons ground ginger
- 3 cloves garlic, diced
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds chicken drumettes
- Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
- Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.