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Maui Teriyaki Chicken Wings(Deane)

* Exported from MasterCook *

Maui Teriyaki Chicken Wings (Deane)

Recipe By : Donna Deane, LA Times 08/19/98(wed)
Serving Size : 10 Preparation Time :0:30
Categories : Appetizers Lowfat
Poultry !Editing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lime -- juiced
1/2 cup light soy sauce
2 green onions -- minced
1/2 inch ginger root -- pureed
1 clove garlic -- minced
1/4 teaspoon sesame oil
10 chicken wings
1/4 teaspoon chinese five-spice powder
10 small pineapple wedges

Combine lime juice, soy sauce, green onions, ginger, garlic and sesame oil.
Combine chicken wings and marinade and marinate in refrigerator several
hours or overnight, turning several times to cover evenly.

Remove wings from marinade. Reserve marinade for basting. Spread wings and
thread lengthwise on bamboo skewers, keeping as flat as possible. Lightly
sprinkle five-spice powder over both sides of wings. Thread 1 pineapple
wedge on end of each skewer.

Place skewers on rack in oven and bake at 450 degrees 15 minutes. Turn and
bake until chicken wings are browned and juices run clear when thickest
part of flesh is pierced with sharp knife, 10 to 15 minutes. Brush wings
several times with marinade during cooking. Alternately, grill over hot
coals until chicken wings are browned and juices run clear when thickest
part of flesh is pierced with sharp knife, 10 to 15 minutes per side.

[10 skewers. Each skewer: 114 calories; 417 mg sodium; 35 mg cholesterol; 7
grams fat (55% cff); 2 grams carbohydrates; 9 grams protein; 0.02 gram fiber]

Notes: The easiest way to marinate the wings is to put them with the
marinade in a plastic bag that seals well. Turn and massage the bag a few
times while marinating so all sides of the wings are evenly coated. These
taste great either hot or at room temperature. SOURCES. Recipe taken from
"Low-Fat Cooking: Winging It," By Donna Deane !We got this recipe from the
LA Times. Mastercook editing by kitpath@earthlink.net

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