Chicken Teriyaki

3 lb. chicken (wings or drum sticks)
1/2 c. soy sauce
1/4 c. vermouth, unsweetened
1/4 c. unsweetened pineapple juice
2 cloves garlic, minced or pressed
1 Tbsp. brown sugar
1/4 tsp. ginger
1 Tbsp. each of water and cornstarch

Combine all ingredients. Pour liquid over chicken, cover and refrigerate overnight. Bake uncovered at 325 for 24 minutes until tender and brown.