A Recipe from...


Teriyaki Chicken Wings - Appetizer

INGREDIENTS:  
Chicken Drumettes   12-16 each
Teriyaki Marinade – recipe follows 2 cups
Pineapple Chunks – fresh, or canned, chilled 8 oz’s wt.
Scallions – sliced 1/8” diagonal 2 Tbsp
Sesame Seeds – toasted 1 tsp.

TERIYAKI DRUMETTE PROCEDURE:

  1. Place the wings in the teriyaki marinade and let marinate for 24 hours.
     

  2. Remove from the marinade, drain dry and let sit uncovered and refrigerated for 2-4 hours.
     

  3. Pre-heat oven to 375 degrees.  Place the drumettes on the plank, don’t overlap.
    Place in the oven and roast for 20 minutes. Remove from the oven and turn over each wing, make sure the oven is re-heated then return the plank to the oven and cook for 15-20 minutes. The wings should have an internal temperature of at least 150 degrees.
     

  4. Place and mound the wings on one side of the plank. Sprinkle with the sesame seeds. Top with the sliced scallions. Place the fresh pineapple chunks, or drain the canned chunks and place on the plank. Serve.

 

TERIYAKI MARINADE Yield: 1/2 CUP
Water 1/4 CUP
Soy Sauce 1/4 CUP
Brown Sugar 3 Tbsp
Ginger  - fresh minced , or ground         1 1/2 tsp.
Garlic – fresh minced , or granulated 1/4 tsp.
Pineapple Juice 2 Tbsp.

TERIYAKI MARINADE PROCEDURES:

  1. Heat water in a sauce pot, bring to a boil, add the remaining ingredients, simmer
    for 5 minutes. Remove from the heat strain, and cool. Hold refrigerated until needed.
     

 

[ Recipes ]