Chicken Wings Infused with Rose Wine & Teriyaki Sauce
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of Eisberg Rose wine
of Teriyaki sauce
about 5 garlic cloves, crushed
sized onion, diced
Salt and black pepper to taste
of Chicken wings
Juice from 1 lemon
Mix all the ingredients in a pan except the wings and lemon. Heat for about 10 minutes and set aside to cool
Wash the wings with lemon juice. Stir in the wings and be sure to coat all the parts well.
Marinate for as long as you can (Mine was for about 2 days, I literally just left it in the fridge to chill )
Pre-heat oven for about 5 minutes, arrange wings in baking pan and place in the oven for about 25-30 minutes.
Enjoy wings with any dish of choice.
I made a pepper sauce with the gravy and dipped the wings in the sauce. Bursting flavors all together.
Thick and creamy white sauce, spiked with a hit of white wine, garlic and parmesan cheese. It’s my emergency go-to when the kids are screaming — okay, asking nicely with all manners intact — for heavy take-out pasta
After tasting these chickenwings baked with Bobby Flay's inspired Asian-style Pineapple-Ginger BBQ sauce, I have to give Bobby Flay's complicated way of cooking the benefit of doubt as these wings are really really really good
Sprinkle chickenwith salt and pepper. Combine broth with flour in a bowl Add broth mixture to pan. I added more chicken to the original recipe and doubled the vegetables and bacon, but I did not double the rest of the sauce ingredients