| Level: | Easy |
| Total: | 2 hr |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Level: | Easy |
| Total: | 2 hr |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
Ingredients
- 3 pounds chicken wing drumettes
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 bottle (10 ounces) teriyaki marinade sauce (recommended: Kikkoman)
- 1 can (8 ounces) crushed pineapple (recommended: Dole)
- 2 tablespoons sesame seeds, for garnish
- Peanut Dipping Sauce, recipe follows
- Vegi-Ranch Dipping Sauce, recipe follows
- 1 cup organic smooth peanut butter (recommended: Laura Scudder’s)
- 1/4 cup limeade frozen from concentrate, defrosted
- 1 cup plain yogurt (recommended: Dannon)
- 1 teaspoon chili-garlic sauce
- 1/2 teaspoon salt
- 1 container (8 ounces) chive cream cheese (recommended: Philadelphia)
- 1 cup sour cream
- In a small bowl combine the cream cheese and sour cream. Mix it together with a spoon.
Instructions
- Preheat oven to 400 degrees F.
- Wash and pat dry the chicken drumettes. Season with salt and pepper. Place the chicken in large zip-top bag. Pour the teriyaki marinade and crushed pineapple into the bag. Zip the bag and mix the chicken around with your hands by squeezing the bag. Place the bag in the refrigerator and let sit for 1 hour.
- When ready to cook the drumettes, line a baking sheet with tin foil. Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece. Throw away the marinade bag and wash hands with warm water and soap.
- Using oven mitts place the baking sheet in the oven and bake for 40 minutes. Remove the drumettes from the oven with baking mitts and, using tongs, place the drumettes on a serving plate. Sprinkle with sesame seeds and serve with Peanut and Vegi-Ranch Dipping Sauces.
- In a small bowl combine the peanut butter, limeade, and yogurt. Mix it all together with a spoon or whisk. Stir in the chili-garlic sauce and season with salt. Refrigerate until ready to serve.;
- Refrigerate until ready to serve.
Reviews
Gee, glad you reminded me to wash my hands and use oven mitts to take a pan out of a 400 degree oven. How stupid do you think we are?
These were ok, I’ve had much better.
This is great
GREAT IS A KEEPER THX YOU
First of all, the recipe as printed on the web site is wrong!!!! She does NOT use a tablespoon of salt to make the marinade. She used a pinch, that’s all. (And probably not needed anyway. Wish I could get a job as a proof reader on Food Network because they definitely need one. Many times I’ve found discrepancies between the recipe on the show with what is printed on the web site. But even so, common sense should tell you, you don’t need a tablespoon of salt with a bottled sauce since they almost always come over-salted anyway!!! Just read the nutrition labels and don’t blame SL. She didn’t type in the recipe on the web site. What I can’t figure out is why they never correct their mistakes. Obviously, they don’t read these reviews.
I agree with others that they should be marinated longer if time allows and you prefer a saltier taste. But no tablespoon!!!!
I agree with others that they should be marinated longer if time allows and you prefer a saltier taste. But no tablespoon!!!!
I thought it was a very good recipe would make it again any time
Made these wings yesterday for the family, just great!!!! Hey Helen maybe you just don’t know how to cook, that’s why Sandra Lee is on tv and you’re a loser. Got it. Good!!!! Don’t be talking about my girl!!!
Gee, Helen of Englewood, FL, we think the same of you.
I’ve made these a few times and served them with the peanut sauce. People fight over these and there are never any leftovers. Really yummy and the flavors are surprisingly sophisticated.
Simple, quick and tasty. I used a different teriyaki sauce. SL is great with keeping it simple. I’ll do this one again.