Teriyaki Drumettes

Teriyaki Drumettes


  • 3 T. soy sauce
  • 3 T. dry cooking sherry
  • 30 chicken wing drumettes
  • ¾ c. Kikkoman Teriyaki Baste and Glaze (a commercially available, pre-thickened marinade)
  • 1 clove garlic, minced
  • 2 T. sesame seeds, toasted


  • Preheat oven to 425 degrees.
  • Blend the soy sauce and sherry in a large bowl.
  • Add the chicken and turn until well coated.
  • Arrange in a single layer in a large, foil lined baking pan.
  • Bake for 30 minutes.
  • Combine the glaze and garlic in a small bowl.
  • Remove the chicken from the oven. Brush with ½ of the glaze mixture.
  • Turn the chicken and baste with the remaining glaze mixture.
  • Bake for 15 minutes or until the chicken is cooked through.
  • Sprinkle with sesame seeds before serving.

Serves 12 to 15

Tuxedos to Tailgates: A Celebration of the Seasons, courtesy of the Dallas Junior League, 2003


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