Serves: 4
Total Calories: 60
Combine the teriyaki sauce, honey, water, garlic, and hot pepper in a large skillet heat to boiling. Add the chicken, cover, and simmer for 5 minutes. Turn the wings, cover, and simmer for 5 more minutes.
Uncover and continue to boil and turn the chicken pieces until the liquid has reduced to a thick syrup and is coating the wings. You will need to turn and stir frequently near the end of cooking to coat the wings evenly and to keep the syrup from burning in spots. Serve.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Red-Cooked Chicken Wings recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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