Tinfoil Chef

Wings are an almost mysteriously popular part of the chicken. They’re not very big and let’s be honest, there’s not a whole lot of meat on them either. In spite of that, “Buffalo Wings” have been and continue to grow in popularity. Just for the heck of it, here’s a teriyaki variation I found on my hard drive this evening.

Make a marinade out of 1/3 cup of Lemon juice, 1/4 cup of ketchup, 1/4 cup of Soy sauce, 1/4 cup of Vegetable oil, 2 tablespoons of Brown sugar, 1/4 teaspoon of Garlic powder, and 1/4 teaspoon of Pepper.

Prep 3 pounds of chicken wings by removing the wing tips and cut them at the joints. Add the Wings to the marinade and refrigerate for at least six hours, preferably overnight. You’ll also want to turn them once in a while to make sure they get a good even soaking.

In a 375 preheated oven arrange the wings in aluminum foil-lined shallow baking pan. Bake 40
to 45 minutes, basting occasionally with the marinade.

Technorati Tags: teriaki, teriyaki marinade, buffalo wings, teriyaki wings

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