Sticky Teriyaki Chicken Wings
Teriyaki chicken wings are always a crowd pleaser. These wings are delightfully sticky and delicious. Serve them as finger food or with rice and vegies for a main.
Preparation time 15 mins, plus 2 hours marinating
Cooking time 35 mins
4 tablespoons soy sauce
2 tablespoons honey
2 tablespoons dry sherry
2 teaspoons finely grated
1 clove garlic, crushed
12 chicken wings
1 tablespoon sesame seeds, toasted
2 spring onions, thinly sliced on the diagonal, to serve
Combine the soy sauce, honey, sherry, ginger and garlic in a bowl. Put the chicken wings into a large nonmetallic dish, then drizzle the marinade over the chicken and turn to coat evenly. Cover and put in the fridge for 2 hours to marinate.
Preheat a covered barbecue or kettle barbecue to 180°C with the hood closed. Line a large baking tray with baking paper and arrange
the chicken wings in a single layer. Put the baking tray on the hotplate or grill rack over indirect heat and close the hood. Cook for 35 minutes or until the wings are golden brown.
Set aside the chicken wings until cool enough to handle with your fingers. Serve sprinkled with sesame seeds and topped with spring onion.