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Teriyaki Chicken
Wings
this is
another Peggy
Bucholz recipe and photograph created for my website www.finedinings.com
Recipe Type: chicken wings, teriyaki sauce, appetizer
Prep Time:30 min
Cook Time:30 min
Servings: 12
Ingredients:
1-1/2 pounds chicken wings, each cut in half at the joint with end tips removed and discarded
2 tablespoons teriyaki stir fry sauce
2 tablespoons teriyaki marinade and
sauce
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon white
wine vinegar
2 teaspoons toasted sesame oil
1 garlic clove, minced
1/4 teaspoon cayenne pepper
2 tablespoons Toasted sesame seeds
Instruction:
In a large bowl combine
the three sauces, honey, white wine vinegar, toasted sesame oil, minced garlic and
cayenne pepper. Add the poultry, cover and marinate overnight in the refrigerator.
Preheat oven to 425 degrees F.
Remove
chicken from marinade. Sprinkle with toasted sesame
seeds and arrange on a foil lined baking sheet. Bake at 425 degrees basting with
the marinade for 30 minutes or until juices run clear; remove from
oven to cool, discard marinade and serve on a platter lined with salad greens if
desired with plenty of napkins.
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Wine
recommendation: Pinot Gris;
Sauvignon Blanc; Riesling; Chardonnay |
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