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Teriyaki Chicken Wings
(Yield: 24 servings)
1/4 cup Kikkoman Soy Sauce
1/4 cup dry sherry
72 chicken wing drumettes
1 1/3 cups Kikkoman Teriyaki Glaze
2 teaspoons minced garlic
3 tablespoons toasted sesame seed
In large bowl, combine soy sauce and sherry; add drumettes and turn in sauce mixture to coat. On foil-lined sheet pan, arrange drumettes side by side. Bake in 425°F oven for 20 minutes.
Mix teriyaki glaze and garlic; brush tops of drumettes with half of the glaze mixture. Turn drumettes over and brush with remaining glaze mixture. Bake 15 minutes more or until drumettes are no longer pink on the inside. Sprinkle drumettes with sesame seed.
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