Shelly's Recipe

GARLIC CHICKEN WINGS

Category: Wings

20 chicken wings (about 4 lb)
1/4 cup dry sherry or chicken broth (from 32-oz carton)
1/4 cup teriyaki sauce
3 tbsp chopped fresh cilantro
2 tbsp chili sauce
2 tbsp grated lime peel
4 medium green onions, chopped (1/4 cup)
3 cloves garlic, finely chopped

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.

In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour.

Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once, until juice of chicken is clear when thickest part is cut to bone (180 degrees). Discard any remaining marinade.