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Chicken
Wings Lollipop Appetizer
recipe and photograph created by www.finedinings.com
Lollipop Chicken Wings
1-1/2 pounds chicken wings
Cut and discard tips of chicken wings;
halve wings at the joint. Working with the smaller wing joint, remove and discard the thinner bone then scrape meat down remaining bone making a lollipop; scrape meat down drumstick bone also.
Marinate lollipop chicken wings (recipe follows).
Marinade
2 tablespoons teriyaki stir fry sauce
2 tablespoons teriyaki marinade and Sauce
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon white vinegar
2 teaspoons toasted sesame oil
1 garlic clove, minced
1/4 teaspoon cayenne pepper
2 tablespoons Toasted sesame seeds
Paper or foil baking cups
In a large bowl combine
teriyaki sauces, soy sauce, honey, vinegar, sesame oil, garlic and
cayenne pepper. Add chicken wings, cover and marinate overnight in refrigerator.
Remove chicken wings from marinade, place on a foil lined baking sheet. Bake at 425° for
30 minutes or until juices run clear; roll in sesame seeds. Serve chicken wings in baking cups. They can be made ahead, heated before serving.
Wine recommendation: off dry German Riesling
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