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These Asian-style hot wings will be the
hit of the party.
Teriyaki
Chicken Wings with Honey Glaze
- 8 tablespoons butter
- 1/2 cup honey
- 1 cup chili sauce
- 6 tablespoons fresh lemon
juice
- 1 tablespoon Dijon-style
mustard
- 4 pounds chicken wings
- 3 tablespoons teriyaki
or soy sauce
- Salt and freshly ground
black pepper to taste
- Garlic powder to taste
- Preheat oven to 400°F (205°C). Grease a 13 x 9 x 2-inch baking dish; set aside.
- In small saucepan melt
butter and add the honey, chili sauce, lemon juice and mustard.
Bring to a boil and simmer
for 10 minutes; remove from heat and set aside.
- Discard tips of chicken
wings and halve at the main joint. Place wings in prepared pan and drizzle with teriyaki
or soy sauce, toss wings to coat well. Sprinkle with salt, pepper and garlic powder.
- Bake, uncovered, for 20
minutes.
- Pour glaze over wings
and bake an additional 20 minutes, basting 2 or 3 times and turning wings once.
- For crispier wings, place
under the broiler for 2 minutes, just before serving.
Makes about 24 appetizers.
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