Weber-Found this recipe that says the marinade is also good on SHRIMP (yippee) and FLANK STEAK.
Teriyaki Chicken Wings
Direct/Medium Heat
1/2 cup soy sauce
1/4 cup lightly packed brown sugar
1 TB. finely chopped garlic
1 TB. grated fresh ginger
1/2 tsp. cayenne pepper
1 TB. Asian sesame oil
20 chicken wings (3 1/2 to 4 lbs.)
2 TB. sesame seeds
1. In a small saucepan, combine the soy sauce, sugar, garlic,ginger, cayenne pepper and 1/4 cup water. Bring to a boil, stirring to dissolve the brown sugar. Allow to cool to room temperature. Add the sesame oil and stir well.
2. Put the wings in a large lock-top bag and add the soy sauce mixture. Seal and marinate in the refrigerator for at least 1 hour or as long as 4 hours. Turn the bag occasionally to coat all of the wings.
3. Remove the wings from the bag. Sprinkle evenly with the sesame seeds. Pour the marinade into a small saucepan over high heat, bring to a boil for 1 minute and remove from the heat.
4. Grill the wings directly over medium heat, turning once and basting occasionally with the boiled marinade, until the juices run clear, 14 to 16 minutes total.
5. Serve warm or at room temperature.
Source: Weber's Art of the Grill - Jamie Purviance - 1999
Teriyaki Chicken Wings
Direct/Medium Heat
1/2 cup soy sauce
1/4 cup lightly packed brown sugar
1 TB. finely chopped garlic
1 TB. grated fresh ginger
1/2 tsp. cayenne pepper
1 TB. Asian sesame oil
20 chicken wings (3 1/2 to 4 lbs.)
2 TB. sesame seeds
1. In a small saucepan, combine the soy sauce, sugar, garlic,ginger, cayenne pepper and 1/4 cup water. Bring to a boil, stirring to dissolve the brown sugar. Allow to cool to room temperature. Add the sesame oil and stir well.
2. Put the wings in a large lock-top bag and add the soy sauce mixture. Seal and marinate in the refrigerator for at least 1 hour or as long as 4 hours. Turn the bag occasionally to coat all of the wings.
3. Remove the wings from the bag. Sprinkle evenly with the sesame seeds. Pour the marinade into a small saucepan over high heat, bring to a boil for 1 minute and remove from the heat.
4. Grill the wings directly over medium heat, turning once and basting occasionally with the boiled marinade, until the juices run clear, 14 to 16 minutes total.
5. Serve warm or at room temperature.
Source: Weber's Art of the Grill - Jamie Purviance - 1999
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