1/3 cup lemon juice
1/4 cup catsup
1/4 cup soy sauce
1/4 cup vegetable oil
2 tbsp brown sugar
1/4 tsp garlic powder
1/4 tsp pepper
3 lb chicken wings
A Recipe for
Teriyaki Wing Dings
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
This Recipe for Teriyaki Wing Dings is one of thousands in the Recipes-to-go Asian Cookbook.
Food Tip |
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The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
This is a recipe for Teriyaki Wing Dings from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
I eat merely to put food out of my mind. |
| N.F. Simpson |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Remove wing tips and cut at joints.
Combine all ingredients; mix well; add chicken. Cover and
refrigerate at least 6 hours or overnight, turning occasionally.
Preheat oven to 375F. Arrange chicken on rack in aluminum foil-lined
shallow baking pan. Bake 40 to 45 minutes, basting occasionally with
marinade. Refrigerate leftovers. Enjoy!
Serves: 6
Teriyaki Wing Dings Recipe brought to you by Recipes To-Go