INGREDIENTS

  • 2 1/2 lbs chicken wings , separated at joint, tips discarded
  • 1 cup teriyaki sauce, divided
  • 4 garlic cloves (minced or pressed)
  • 1/4 cup peanut butter
  • 1 tablespoon rice vinegar

DIRECTIONS

  1. In a 9" x 13" baking dish, stir together 3/4 c teriyaki sauce and 3 cloves of garlic. Add the wings and stir until evenly coated. Set aside 10 minutes while oven preheats to 475 degrees.
  2. Put remaining 1/4 c teriyaki sauce and remaining clove of garlic into a food processor; add peanut butter and rice vinegar. Whirl until smooth. Pour into a small bowl.
  3. Spread wings on a sheet pan and bake for 15 to 20 minutes, until firm and nicely browned. Serve with peanut sauce for dipping.