Time 9h Yield 4 Number Of Ingredients 10 Steps:
In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight. Preheat the grill for low heat. Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.
Time 30m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 375˚F (190˚C). In a large bowl, combine shredded chicken, red onion, and BBQ sauce. Place a small bowl, filled with mozzarella cheese, in the middle of a greased baking pan and arrange crescent dough triangles around the bowl with the smallest angle on the outside. Sprinkle ½ of the cheese along the inside of the ring and spoon BBQ chicken mixture on top of the cheese, also in a circular shape. Top with the rest of the mozzarella. Lay the top of the triangle over the filling and repeat until the all of the triangles have been wrapped around the filling. Bake for 25 minutes or until golden brown. Cut into pieces and serve with choice dressing in a bowl in the middle. Enjoy!
Time 1h45m Yield about 2-1/2 dozen. Number Of Ingredients 12 Steps:
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until juices run clear., In a large bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce., Cover and cook on low for 1 hour, stirring occasionally.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat skillet to 325°F. Combine lemon juice, teriyaki sauce, garlic and ginger in the skillet and cook about 3 minutes. Add the chicken, turning to coat with sauce on both sides. Cover, and reduce heat to 250°F; cook, turning occasionally, for 20-25 minutes, or until chicken is tender.
Time 5m Yield about 1/2 cup Number Of Ingredients 6 Steps:
Combine all ingredients in a blender or food processor and process until smooth. Sauce will keep in the fridge for about a week. Give it a stir before using.
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Combine the mustard,vinegar, lemonjuice, oil, honey and garlic. Take a 1/3 of a cup of this marinade and refrigerate to use as sauce later. Place Chicken in a shallow dish or a sealable plastic bag and pour remaining marinade over the Chicken. Refrigerate for 6 hrs (if the Chicken is in a shallow dish cover) turning or shaking occasionally. Drain the Chicken and grill over hot BBQ for 15-18 Min or until done, or you may grill in your oven. Serve with the reserved Mustard Sauce.
