Sweet-And-Sour Teriyaki Wings

Name: Sweet-And-Sour Teriyaki Wings
Prep time: 1 h
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 10 lbs chicken wings (or combination) or 10 lbs chicken drummettes, thawed if frozen (or combination); 2 cups sweet and sour sauce; 1/2 cup teriyaki sauce; 1/4 cup sesame seeds

Submitted by JackieOhNo!

"The name says its all! Sweet-and-sour sauce can sometimes be called duck sauce. They are pretty interchangeable and can be found in the supermarket ethnic aisle. Taste may differ by brand, so if you like the sauce on the sweet side, you can add 1 to 2 tablespoons of brown sugar to it. If you like it spicy, you might want to add 2 to 3 dashes of hot pepper sauce."

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Ready In:: 1hr
Ingredients:: 4
Serves:

ingredients

10 lbs chicken wings (or combination) or 10 lbs chicken drummettes, thawed if frozen (or combination)
2 cups sweet and sour sauce
¹⁄₂ cup teriyaki sauce
¹⁄₄ cup sesame seeds

directions

Preheat the oven to 450 degrees. Lay out the chicken on rimmed baking sheets coated with nonstick cooking spray. Bake the chicken for 20 minutes, then remove from the oven and drain any liquid.
Combine the remaining ingredients in a large bowl. Place the chicken wings in the sauce and toss to coat well. Place the coated wings back on the baking sheets and return them to the oven; cook for 25 minutes longer or until the glaze begins to caramelize and the chicken is cooked through.

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RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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