Teriyaki Chicken Wings
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
25 pieces
- Serves:
- 8-10
ingredients
- 78.78 ml lemon juice
- 59.14 ml soy sauce
- 14.79 ml honey
- 9.85 ml chili powder
- 29.58 ml catsup
- 2 garlic cloves, finely minced
- 4.92 ml fresh ginger, finely minced
- 1.23 ml pepper
- 1.23 ml celery seed
- 1.23 ml dry mustard
- 1360.77 g chicken wings
directions
- Make marinade by placing in a small bowl the lemon juice, soy sauce, vegetable oil, honey, chili powder, catsup, ginger, garlic, pepper, celery seed and mustard. Stir well to mix.
- Cut chicken wings at joint and remove wing tips. Place chicken pieces in a shallow dish and pour marinade over chicken. Cover and refrigerate at least four hours or overnight, stirring occasionally.
- Drain and place on broiler pan and cook about 7 inches from broiler element, cooking about 5 minutes on each side. (Watch carefully as they burn easily.) Brush occasionally with the marinade.
- Makes about 25 - 35 pieces depending on the size of the wing.
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