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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Separate drumette from rest of wing. Place on broiler pan skin side down.
Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning (from
Calaphon). Place on middle rack of preheated oven to broil. As wings start
to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and
brown sugar together, whisk. When wings start to color good, 10 minutes or
so, remove from oven and turn over, season slightly, return to oven. When
wings are Golden brown on this side, remove. Dip and shake of excess sauce.
After all have been dipped return to broiler pan and return to oven. Let
broil until a bit crusted, not more than a few minutes. Great as an
appetizer or side dish with fried rice. Try with a glass of plum wine.
Original from Miss BeHavin's Haven 1993
| Ingredients:
1/4 Cup(s) Lite Teriyaki Marinade
1/4 Cup(s) Oriental BBQ Sauce, Kikoman
1/4 Cup(s) Lee Kum Kee, (oyster sauce)
1 Tablespoon(s) Scotch Bonnet (habanero) or
12 medium Chicken wings, whole
1 Teaspoon(s) Oriental Season, Amyway
1 Teaspoon(s) Hot & Spicy Stir Fry Season
1 Teaspoon(s) Soy, Kikoman |
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