Teriyaki Chicken Wings
Prep Time:30 min Cook Time:30 min Servings: 12
1-1/2 pounds chicken wings, each cut in half at the joint, 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
In a large bowl combine the next 8 ingredients with the wings. Cover and marinate overnight in the refrigerator.
Preheat oven to 425 degrees F.
Remove from marinade, set aside. Sprinkle with 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. Serve on a platter lined with salad greens if desired and plenty of napkins.
|Wine recommendation: Pinot Gris; Sauvignon Blanc; Riesling; Chardonnay|