Tuesday, August 9, 2011

Teriyaki Chicken Wings Recipe

The Kitchen Mouse believes that this is a finger food that’s worth pointing to.
3 lbs. chicken wings
1/3 cup fresh lemon juice
1/4 cup soy sauce
1/4 cup vegetable oil
3 T. chili sauce
2 cloves garlic, minced
1/4 t. pepper
1/4 t. celery seed
Pinch of dry mustard

For marinade, combine all ingredients except chicken wings, in a medium bowl. Stir well and set aside. Cut wings at joint and remove tips (reserve tips for making chicken stock). Place wing pieces in shallow baking dish. Pour marinade over wings; cover and refrigerate at least four hours or overnight, turning occasionally.

Drain wings and place on broiler tray; broil about 10 minutes on each side with broiler tray about 7 inches from heating element. Brush occasionally with marinade. Serves 4.

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