Serves: 18
Total Calories: 197
In a large reclosable plastic bag or a shallow dish, mix oil, soy sauce, sugar, garlic salt and hot pepper sauce set aside.
Rinse and dry drumettes. Place in marinade, turning to coat. Close bag or cover dish. Marinate at room temperature for 30 minutes, turning drumettes over several times.
Oil a shallow 2 1/2 -quart baking dish. Remove drumettes from marinade, reserving marinade. Place drumettes in baking dish.
Bake drumettes in a preheated 350° oven for 45 minutes, basting several times with marinade. Sprinkle with sesame seeds. Bake 15 minutes longer or until tender and no longer pink when cut along bone.
Over medium heat, bring marinade to a boil and serve as a hot dipping sauce with drumettes.
*A chicken drumette is the meatiest section of a chicken wing. If drumettes are not available at your meat counter, purchase chicken wings and cut into three sections. Reserve the middle sections and wing tips to make soup.
This Teriyaki Drumettes recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.
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