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CHINA SAM'S CHICKEN WINGS by www.country-cooking.com
1/4 cup Lite Teriyaki Marinade
1/4 cup Oriental BBQ Sauce -- Kikoman
1/4 cup Lee Kum Kee -- (oyster sauce)
1 tablespoon Brown sugar
12 medium Chicken wings -- whole
1 teaspoon Oriental Season -- Amyway
1 teaspoon Hot & Spicy Stir Fry Season
1 teaspoon Soy -- Kikoman
Separate drumette from rest of wing. Place on broiler pan skin side down. Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning (from Calaphon). Place on middle rack of preheated oven to broil. As wings start to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When wings start to color good, 10 minutes or so, remove from oven and turn over, season slightly, return to oven. When wings are Golden brown on this side, remove. Dip and shake of excess sauce. After all have been dipped return to broiler pan and return to oven. Let broil until a bit crusted, not more than a few minutes. Great as an appetizer or side dish with fried rice. Try with a glass of plum wine.
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