Photo: Wild Teriyaki Wings Recipe
Ingredients
- 3 pounds chicken wing drumettes
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 bottle (10 ounces) teriyaki marinade sauce (recommended: Kikkoman)
- 1 can (8 ounces) crushed pineapple (recommended: Dole)
- 2 tablespoons sesame seeds, for garnish
Directions
Peanut Dipping Sauce, recipe follows
Vegi-Ranch Dipping Sauce, recipe follows
Preheat oven to 400 degrees F.
Wash and pat dry the chicken drumettes. Season with salt and pepper. Place the chicken in large zip-top bag. Pour the teriyaki marinade and crushed pineapple into the bag. Zip the bag and mix the chicken around with your hands by squeezing the bag. Place the bag in the refrigerator and let sit for 1 hour.
When ready to cook the drumettes, line a baking sheet with tin foil. Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece. Throw away the marinade bag and wash hands with warm water and soap.
Using oven mitts place the baking sheet in the oven and bake for 40 minutes. Remove the drumettes from the oven with baking mitts and, using tongs, place the drumettes on a serving plate. Sprinkle with sesame seeds and serve with Peanut and Vegi-Ranch Dipping Sauces.
Peanut Dipping Sauce:
- 1 cup organic smooth peanut butter (recommended: Laura Scudder's)
- 1/4 cup limeade frozen from concentrate, defrosted
- 1 cup plain yogurt (recommended: Dannon)
- 1 teaspoon chili-garlic sauce
- 1/2 teaspoon salt
In a small bowl combine the peanut butter, limeade, and yogurt. Mix it all together with a spoon or whisk. Stir in the chili-garlic sauce and season with salt. Refrigerate until ready to serve.
Vegi-Ranch Dipping Sauce:
- 1 container (8 ounces) chive cream cheese (recommended: Philadelphia)
- 1 cup sour cream
In a small bowl combine the cream cheese and sour cream. Mix it together with a spoon.
Refrigerate until ready to serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 35 reviews
By hummingbirds
wisconsin
on February 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is great
By TheNEXT5STAR
on September 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
GREAT IS A KEEPER THX YOU
By epicurious60
on June 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First of all, the recipe as printed on the web site is wrong!!!! She does NOT use a tablespoon of salt to make the marinade. She used a pinch, that's all. (And probably not needed anyway. Wish I could get a job as a proof reader on Food Network because they definitely need one. Many times I've found discrepancies between the recipe on the show with what is printed on the web site. But even so, common sense should tell you, you don't need a tablespoon of salt with a bottled sauce since they almost always come over-salted anyway!!! Just read the nutrition labels and don't blame SL. She didn't type in the recipe on the web site. What I can't figure out is why they never correct their mistakes. Obviously, they don't read these reviews.
I agree with others that they should be marinated longer if time allows and you prefer a saltier taste. But no tablespoon!!!!
Read all 35 reviews