Teriyaki Chicken Wings


  • Ingredients:
    ° 3 cups pineapple juice
    ° 2 c. tablespoon soy sauce
    ° 2 c. French shallot, chopped
    ° 2 c. of honey
    ° 1 c. garlic powder
    ° 1/2 c. 1/2 teaspoon ground ginger
    ° 1 kg of chicken wings, wing fins and drumsticks separated
  • Preparation:
    In a small bowl, whisk the pineapple juice with the soy sauce, shallot, honey, garlic powder and ginger. Pour into a zip-top bag, add chicken pieces and toss bag to coat. Let marinate for 1 hour at room temperature, stirring occasionally.
    Preheat the barbecue to medium heat.
    Employ pliers, remove chicken part of marinade. transmit the marinade to a little pot, bring to a boil on medium-high heat & waver, stirring often, until minimized to 1/2 cup. Reserve in a little serving bowl.
    Oil the barbecue grill.
    Grill the chicken wings on the barbecue, with the lid closed, until cooked through, 12 to 15 minutes – turn halfway through. Transfer the chicken to a serving platter. Sprinkle with chives, if desired. Serve with the marinade reduction and the nappa coleslaw and chive salad.


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