Monday, August 3, 2009

Wild Teriyaki Wings

This recipe is courtesy Semi-Homemade with Sandra Lee

3 pounds chicken wing drumettes
1 tablespoon salt
1 teaspoon ground black pepper
1 bottle (10 ounces) teriyaki marinade sauce
1 can (8 ounces) crushed pineapple
2 tablespoons sesame seeds, for garnish

Preheat oven to 400 degrees F.

Wash and pat dry the chicken drumettes. Season with salt and pepper. Place the chicken in large zip-top bag. Pour the teriyaki marinade and crushed pineapple into the bag. Zip the bag and mix the chicken around with your hands by squeezing the bag. Place the bag in the refrigerator and let sit for 1 hour.

When ready to cook the drumettes, line a baking sheet with tin foil. Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece.

Bake for 40 minutes. Remove the drumettes from the oven, using tongs, place the drumettes on a serving plate. Sprinkle with sesame seeds.

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