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.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- 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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