SCORE BIG WITH
TERIYAKI CHICKEN
WINGS
Put a twist on a crowd
favorite with this deli-
cious recipe which is full
of flavours that will tease
and tantalize each and
every taste bud!
INGREDIENTS
1 1/2 cups pine-
apple juice
2 tbsp soy sauce
2 tbsp minced
shallot
2 tbsp honey
1 tsp garlic
powder
1/2 tsp ground
ginger
1 kg chicken wings
Prep time: 20 MIN
TOTAL time: 1 HOUR
40 MIN
SERVES: 4
INSTRUCTIONS
◆ WHISK PINEAPPLE JUICE, SOY
SAUCE, SHALLOT, HONEY,
GARLIC POWDER AND GINGER
IN A SMALL BOWL. Transfer to a
zip-top bag. Add chicken wings
and turn bag until coated. Marinate,
at room temperature, turning oc-
casionally, 1 hr.
◆ PREHEAT BARBECUE TO ME-
DIUM. Using tongs, remove wings
from marinade. Pour marinade into
small saucepan over medium-high.
Bring to a boil and cook, stirring
often, until it reduces to 1/2 cup.
Set aside.
◆ OIL GRILL. Grill wings, lid closed,
flipping halfway, until cooked
through, 12 to 15 min. Remove
wings to large bowl and toss with
reserved glaze.
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