- Servings: 4
|12||Whole Chicken Wings|
|10 oz||Kikkoman Roasted Garlic Teriyaki Marinade|
|12 oz. bottle||Frank's Buffalo Wing Sauce|
|4||Large Pieces of Heavy-duty Foil|
|Salt & Pepper, to taste|
|1 Tbsp||Cornstarch Mixed With 1 Tablespoon Water|
Soak wings in a large bowl with some water and the juice from a whole lemon for 5 to 10 minutes. Meanwhile in large bowl, mix the marinade with 10-ounces of the buffalo wing sauce, and the honey. Remove 1 cup of mixture; cover and reserve in refrigerator. Drain wings; add wings to the remaining marinade mixture in the bowl. Refrigerate for 1 hour, or for bolder flavor, marinade overnight. Lift wings from marinade. Place 3 wings on each piece of heavy-duty foil; season with salt and pepper. Spoon some of the marinating mixture from the bowl over the wings; fold each piece of foil to form a pouch. Place all 4 pouches on grill over medium heat; cook for 30 minutes with hood closed. Turn pouch over after 15 minutes. Meanwhile, thicken the 1 cup of reserved mixture in a small saucepan with the mixture of cornstarch and water. (Add more of the buffalo wings sauce for hotter wings.) Use one-fourth of the sauce to baste wings in the next step, and the remainder for the dipping sauce. Remove wings from pouches, baste with sauce, and place wings on grill for 1-3 minutes on each side to add grill marks.
There is a boldness from the garlic that adds to the sweetness of the teriyaki sauce and the kick from the hot sauce.