The African-American Heritage Cookbook/Carolyn Quick Tillery 1996

Teriyaki Chicken Wings
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 cups water 1 cup soy sauce 1-1/2 cups pineapple juice
1-1/4 tablespoons Tabasco 1/4 cup vegetable oil 1-1/2 tablespoons ground ginger
3 tablespoons honey 3 tablespoons dark brown sugar 7 garlic cloves, crushed
30 to 40 chicken wings 1-1/2 tablespoons cornstarch 1/4 cup cold water
2 tablespoons honey



1 Combine water and next 8 ingredients. Split chicken at joints, and reserve tips for some other use. Pat dry, place in a large nonmetallic dish, and cover with marinade. Refrigerate overnight. Drain the chicken and reserve the marinade. Grill over hot coals or bake on a cookie sheet in a preheated 350 degree F. oven until done. Wings are done when you pierce the thickest part with a fork and juice runs clear. In a large skillet, bring reserved marinade to a boil; continue to boil for 5 minutes, stirring constantly; then reduce heat to low. Add cornstarch to cold water, and stir to form a paste. Slowly add paste to the simmering marinade, and stir as it thickens. Add 2 tablespoons honey and stir. When suitably thickened, return wings to skillet and coat. Set aside on a warm platter until ready to serve.

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