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Twice-Dunked Teriyaki Hot Wings




Source of Recipe


the wings


List of Ingredients




5 Pounds Chicken Wings, rinsed and patted dry
Hot’ n’ Tangy Marinade
2 Cups Cider Vinegar
4 Tablespoons Crushed Red Pepper Flakes
1 Tablespoon Salt
2 teaspoons Black Pepper
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Sugar
2 12 ounce bottles Teriyaki Sauce

Recipe



Combine all six ingredients for marinade and mix well. Put chicken wings into large resealable freezer bag and pour in marinade. Refrigerate up to 3 days ( longer marinating time equals hotter wings ). Grill directly over low medium heat 15 minutes or until done. Pour teriyaki sauce into large non-reactive bowl. Remove wings from grill and put in bowl with teriyaki sauce and toss until wings are covered. Serve promptly right from bowl! Serves 6.