Oven-Baked Teriyaki Chicken Quarters

Ingredients:

4 chicken quarters

For the Teriyaki sauce:
100g soy sauce
2 tablespoons liquid honey
2-3 tablespoons dry white wine (or cognac)
1 tablespoon grape vinegar
2 teaspoons sesame seeds
1 teaspoon grated ginger
1-2 cloves garlic, grated

Cut the chicken quarters into pieces, wash them thoroughly, and pat them dry.
Combine all the sauce ingredients.
Pour the sauce over the chicken and toss to coat.
Marinate for at least 1 hour; marinate overnight if time allows.
Transfer the chicken to a baking dish and place it in a preheated oven at 340°F (171°C).
After 10-15 minutes, reduce the oven temperature to 300-285°F (150-140°C) and bake until cooked through, about another 30 minutes.