Shelly's Recipe

SWEET & SPICY ORIENTAL CHICKEN WINGS

Category: Wings

1 tbsp rosemary
1 tbsp sugar
2 tsp garlic powder
1 tsp lemon pepper
1/2 tsp cinnamon
1/4 tsp crushed red pepper (optional)
1/4 cup + 1 tbsp olive oil, divided
1/4 cup + 2 tbsp reduced sodium teriyaki sauce, divided
1/2 cup + 2 tbsp cider vinegar, divided
12 whole chicken wings (2.5-3 lbs)
1/4 cup finely chopped peanuts
Bamboo skewers
Shredded cabbage

Combine first 6 ingredients in a food processor, blender or bottle with a tight fitting lid. Add 1/4 cup olive oil, 1/4 cup teriyaki sauce, 2 tbsp vinegar, cover and blend well. Pour mixture over rinsed wings in a zip lock bag, close bag securely and marinade over night or at least 1 hour in refrigerator.

Remove wings from marinade and discard marinade. Gently splaying wings as wide as possible, thread through skewers soaked in water. Arrange on rack in broiler pan. Broil 4-5 inches from heat source for 4-5 minutes on each side, until juices run clear when cut into thickest part of meat.

Sprinkle with peanuts and serve over bed of shredded cabbage, mixing remaining ingredients for dressing.