TERIYAKI CHICKEN
WINGS
1/3 c. lem
o
n juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry musta
r
d
3 lb.
c
h
ic
k
e
n wings
MARINA
D
E:
Combine lemon juice, soy sa
u
c
e, oil, chili sauce, garlic, pepper, celery seed and mustard.
Stir well, set
a
s
ide.
Cut chicken wings at joint and remove wing tips.
P
l
ace ch
i
cken in baking
dish.
Pour marinade
over chic
k
e
n. Cover, refrigerate at least 4 hours or o
v
ernight.
Drain and place on broiler tray.
Broil about 10 minutes each side with tray about 7 inches from heating element.
Brush occasionally with marinade.
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HOT CHICKEN WINGS
Chic
k
en w
i
ngs
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. h
o
ney
10 shakes
Tabasco
2 tsp. cayenne pepper
(optional)
Deep fry wings for 20 minutes.
Drain and dip and let set in sauce.
Take out to
dry
and
then
serve.
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