Chicken Wings Teriyaki

Name: Chicken Wings Teriyaki
Yield: Yield: about 2 dozen
Ingredients: 3 lb chicken wings; 1/4 cup vermouth; 1/4 cup pineapple juice; 1 Tbs cornstarch; 1 Tbs water; 1/2 cup soy sauce; 2 cloves garlic, minced or pressed; 1/4 tsp ground ginger; 2 Tbs firmly packed brown sugar

Yield: about 2 dozen

To make these appetizers, you separate chicken wings into meaty section, marinate and cook them in teriyaki sauce and then grill them on coals.

Ingredients

3 lb chicken wings
1/4 cup vermouth
1/4 cup pineapple juice
1 Tbs cornstarch
1 Tbs water
1/2 cup soy sauce
2 cloves garlic, minced or pressed
1/4 tsp ground ginger
2 Tbs firmly packed brown sugar

Instructions

Remove tips from chicken wings (reserve to make stock another time). Cut each wing in half at first joint or skewer wings. Straighten wings by forcing joints until connective tissue snaps. Thread skewers through meat of chicken along bone from wide end of wing to tip. In a deep bowl or baking pan stir together soy sauce, vermouth, pineapple juice, garlic, brown sugar and ginger until well blended. Add wings and turn them to coat evenly. Cover and refrigerate at least 12 hours or until next day turning several times. To bake, arrange wings in a single layer in a 9 X 13 baking pan and pour marinade over them. Bake uncovered at 325 degrees for 25 minutes or until meat is tender when pierced with a fork. Drain off and reserve marinade. In a small sauce pan stir together cornstarch and water; gradually stir in reserved marinade. Cook and stir until sauce boils, thickens and clears. Brush sauce on wings. At this point you may cover and refrigerate up to 6 hours. To brown wings, place them on a grill about 6 inches above a bed of low-glowing coals or place on a gas or electric grill preheated to highest setting. Cook, turning until browned and crispy (about 2 minutes on each side). Yield: about 2 dozen.