Grilled Teriyaki Chicken Wings: How To Make Teriyaki Chicken Recipe

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Grilled Teriyaki Chicken Wings

•2 pound chicken wings ( cut into drumettes and flats)
• 1/3 cup soy sauce
• 1/3 cup of dry sherry cooking wine
• 1/4 cup of vegetable oil
•2 tablespoons of packed brown sugar, you could add another tablespoon if you like.
•2 clove garlic, minced
• 1 tablespoon grated fresh ginger
• 1 or 2 jalapeno chopped use the seeds if you like.

Directions:

Place your chicken wings in a plastic bowl or a large plastic ziplock bag. Now add the rest of your ingredients to the chicken wing mix everything together.

If you are using a ziplock bag please press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade. Set the bag in a large bowl and refrigerate for at least 1 - 2 hours, or all day if you wish. Turning and massaging the bag occasionally.

If you are using a plastic bowl, cover the bowl with plastic wrap and place in the refrigerator for 1 to 2 hours. Turn your chicken wings occasionally so that the marinade could be distributed evenly.

Prepare a fire in a Grill. Make sure that your rack is oiled.

Remove the chicken pieces from the marinade and pat them dry with a paper towel. Reserve the marinade and add more of your liquid ingredients along with more brown sugar listed above into a saucepan and place over you're hot charcoal, please cook this marinade 15 to 20 minutes before basting your chicken.

Arrange your chicken wings on the grill rack. Grill, turning frequently every 5 to 10 mins. During the last 10 minutes of cooking, brush your chicken 2 or 3 times with the reserved marinade. If your chicken wings starts to get too dark, move them over to a cooler part of the Grill, so it is not directly over the fire, or cool the fire a little bit by covering the grill and opening the vents halfway. I hope you guys give this recipe a try and enjoy.

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