|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
1 - 10 of 50 for teriyaki chicken wings
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Mix two sauces and marinate chicken wings overnight. Cook on barbecue and serve.
Trim and discard the wing tips. Cut the wings in half. Cover with teriyaki and marinate for ... until crisp and browned or broil until crisp and browned.
Place chicken wings in large bowl ... at 375 degrees for about 45 to 50 minutes. Stir occasionally while cooking, until wings start to turn golden brown.
1. Cut up chicken wings. 2. Marinate overnight in teriyaki sauce, turning wings ... bake for an additional 20 minutes. 7. Serve hot. Tastes great cold too!
Mix marinade ingredients and pour over chicken wings. Marinate for 16 hours. Bake 1 1/2 hours at 300 degrees.
Use a small ... stronger flavor. Singe wings if needed, to ... or save for chicken stock. Divide each ... place in a chafing dish to keep hot. Serves 150.
Cut chicken wings at joints and ... with salt and white pepper. Grill about 15 minutes and turn. Brush with remaining sauce and grill another 15 minutes.
Mix above ingredients then add 3-4 pounds chicken wings. Marinate at ... Turn wings over, baste with sauce. Turn and baste every 15 minutes for an hour.
Cut chicken wings into sections. Dip ... thickened. Soak drained chicken wings in sauce for 15 minutes. Drain and sprinkle toasted sesame seeds on top and serve.
Mix together first 4 ingredients, heat to boiling in large skillet. Add chicken wings and cook slowly for 1 hour. Remove chicken from marinade and broil.
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