Makes about 54
If the honey you’re planning on using for this recipe has been around awhile and crystallized, you can re-liquify it by heating the opened jar gently in hot water. You can do the same thing in the microwave, but do it at low power and take the honey out as soon as it’s become liquid again. Don’t heat the honey for longer than it takes to re-liquify; you would lose some of the delicate flavor.
30 chicken wings
1 bottle (5-ounces) teriyaki sauce
1/4 cup peanut or vegetable oil
1/4 cup honey
1 tablespoon white vinegar
1 teaspoon ground ginger
2 cups lightly toasted, finely-chopped peanuts or pecans
With sharp, kitchen knife, divide wings into three sections, cutting between joints — not bone. Reserve first and middle joints for mini drumsticks; set wing tips aside for stock or another use.
To make mini drums from the first joint: Using a small sharp knife, cut around the narrower end to loosen meat. Then, use knife blade to gently scrape meat down toward the larger, knobby end of bone, turning meat inside out. To make mini drums from middle joints: Cut around the narrower end; cut tendons away and loosen meat. Then use knife blade to gently scrape meat along both bones toward the larger end. Pull out smaller bone, detaching with knife if necessary. Turn meat inside out around knob of remaining bone.
In large bowl, combine teriyaki sauce, oil, honey, vinegar and ginger; mix well. Add chicken and coat well. Cover and marinate overnight in refrigerator. Preheat oven to 3250F. Grease 2 large baking sheets with sides; arrange chicken on baking sheets. Bake for 35 minutes or until cooked through. Remove and roll in chopped nuts. Serve hot or at room temperature.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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