I
created this teriyaki
marinade recipe for chicken, it is especially good for chicken wings
make them 1 day ahead... marinate overnight and
bake the next day, this is an easy delicious appetizer,
if you are not serving the wings immediately, heat them slightly before serving
and have plenty of napkins on hand,
the chicken is yummy!
see more of my
Appetizer Recipes
with photographs
Chicken
Wings Teriyaki
this is
another Peggy
Bucholz recipe and photograph
created for my website www.finedinings.com
1-1/2 pounds chicken wings
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
In a large bowl combine
teriyaki sauces, soy sauce, honey,
white wine vinegar, sesame oil, minced garlic and
cayenne pepper. Add the chicken wings, cover and marinate overnight in the refrigerator.
Remove wings from the marinade, (discard marinade). Sprinkle chicken with toasted sesame
seeds and arrange them on a foil lined baking sheet. Bake at 425° for 30 minutes or until juices run clear; remove from
oven to cool and serve on a platter lined with salad greens if
desired.
Wine
recommendation: beer; off dry German Riesling
|
