Teriyaki Chicken Wings Recipe
Ingredients
| Chicken wings | 8 | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| Ginger | 2 Teaspoon, grated | |
| Garlic | 1 Clove (5gm), crushed | |
| Honey | 1 Tablespoon |
Directions
WASH CHICKEN wings and pat dry with paper towel.
1.Trim any excess fat from wings, and tuck tips under to form a triangle.
2.Place wings in shallow non-metal dish.
Combine soy sauce, sherry, ginger, garlic and honey in a jug; mix well.
Pour over chicken.
Store, covered with plastic wrap, in refrigerator several hours or overnight.
Prepare and light barbecue 1 hour before cooking.
Lightly brush two sheets of aluminium foil with oil.
Place 4 wings in a single layer on each piece of foil; wrap completely.
3.Place parcels on hot barbecue grill or flatplate 10 minutes.
Remove parcels from heat; unwrap.
Place wings directly on lightly greased grill 3 minutes or until brown.
Turn wings frequently and brush with any remaining marinade.
1.Trim any excess fat from wings, and tuck tips under to form a triangle.
2.Place wings in shallow non-metal dish.
Combine soy sauce, sherry, ginger, garlic and honey in a jug; mix well.
Pour over chicken.
Store, covered with plastic wrap, in refrigerator several hours or overnight.
Prepare and light barbecue 1 hour before cooking.
Lightly brush two sheets of aluminium foil with oil.
Place 4 wings in a single layer on each piece of foil; wrap completely.
3.Place parcels on hot barbecue grill or flatplate 10 minutes.
Remove parcels from heat; unwrap.
Place wings directly on lightly greased grill 3 minutes or until brown.
Turn wings frequently and brush with any remaining marinade.
Chef
