Teriyaki Marinade
How about Teriyaki Wings? This recipe will do about 40 wings. Whether or not you separate the wings is up to you. This recipe doubles easily. Since I see that some of you can get higher temps in your smokers give this a whirl! Aim for at least 300!
40 chicken wings
1/2 cup vegetable oil
2 cups teriyaki marinade/sauce
2 Tbs dry mustard
2 Cups dry sherry
2 Tbs ground ginger
1 Tbs garlic powder
1 Cup honey
1 Tbs onion powder
About 1 inch fresh ginger minced
Four large cloves garlic minced
2 Tbs minced fresh onion
Mix all ingredients together in a pot of sufficient size, add wings. Add more teriyaki sauce if not covered in pot. cover and marinade overnight in fridge stirring several times. Stir well just before placing on cooking surface. If cooking in a smoker baste with sauce several times. If cooking on a high heat grill baste once. When crispy they are done! A bit of cayenne can add some heat.
And there's more!
Use the marinade as is on Pork, Beef, or Poultry as a grilling baste.
Eliminate the oil and honey and substitute one cup brown sugar or one cup medium amber Vermont Maple Syrup and use for jerky. Keep the oil and eliminate the honey and substitutre one cup of brown sugar or one cup of Vermont Maple Syrup for a grilling baste.
My next project will be for a sausage using a variation of this recipe. But that will have to wait till winter is over.
In the meantime have fun with this recipe, play with it and keep me posted on your results.
Enjoy!
Monty
How about Teriyaki Wings? This recipe will do about 40 wings. Whether or not you separate the wings is up to you. This recipe doubles easily. Since I see that some of you can get higher temps in your smokers give this a whirl! Aim for at least 300!
40 chicken wings
1/2 cup vegetable oil
2 cups teriyaki marinade/sauce
2 Tbs dry mustard
2 Cups dry sherry
2 Tbs ground ginger
1 Tbs garlic powder
1 Cup honey
1 Tbs onion powder
About 1 inch fresh ginger minced
Four large cloves garlic minced
2 Tbs minced fresh onion
Mix all ingredients together in a pot of sufficient size, add wings. Add more teriyaki sauce if not covered in pot. cover and marinade overnight in fridge stirring several times. Stir well just before placing on cooking surface. If cooking in a smoker baste with sauce several times. If cooking on a high heat grill baste once. When crispy they are done! A bit of cayenne can add some heat.
And there's more!
Use the marinade as is on Pork, Beef, or Poultry as a grilling baste.
Eliminate the oil and honey and substitute one cup brown sugar or one cup medium amber Vermont Maple Syrup and use for jerky. Keep the oil and eliminate the honey and substitutre one cup of brown sugar or one cup of Vermont Maple Syrup for a grilling baste.
My next project will be for a sausage using a variation of this recipe. But that will have to wait till winter is over.
In the meantime have fun with this recipe, play with it and keep me posted on your results.
Enjoy!
Monty