"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Teriyaki Chicken Wings Recipe

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This recipe for Teriyaki Chicken Wings, by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Tablit
Added: Wednesday, September 30, 2009


16 chicken wings
1/4 C. veg. oil
1/4 C. soy sauce
2 Tbsp. chili sauce
1 Tbsp. white vinegar
1/4 tsp. pepper
1 Tbsp sesame seed
2 cloves garlic, minced
1/2 tsp. sugar
1/4 tsp. chopped fresh ginger-root

1. Cut wing tips from chicken and discard. Cut wings in half at the joint.
2. Place in 13x9x2" shallow baking dish.
3. In a small bow, combine oil, soy sauce, chili sauce, vinegar, sesame seed, garlic, sugar,ginger root and pepper. Pour over chicken, turning to coat well. Cover and chill for 3 hours or overnight, turning occasionally.
4. Preheat oven to 450; lightly grease 2 baking pans. Remove wings from marinade. Place wings on baking pan and bake 25-30 minutes, turning and brushing occasionally with reserved marinade, til wings are tender.




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