TERIYAKI CHICKEN
WINGS
1/3
c. lemon juice 1/4 c. soy sauce 1/4 c. vegetable oil 3 tbsp. chili sauce
1 clove garlic,
finely chopped 1/4 tsp. pepper
1/4 tsp. celery seed Dash of dry mustard 3
lb. chicken wings
MARINADE: Combine lemon juice, soy sauce,
oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set
aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking
dish.
Pour marinade over chicken. Cover, refrigerate at least 4
hours or overnight. Drain and place on broiler tray. Broil about 10 minutes
each side with tray about 7 inches from heating element. Brush occasionally
with marinade.
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