Teriyaki Garlic Peppered BBQ Chicken Wings Recipe
Ian Rimando shares his flavourful Teriyaki Garlic Peppered BBQ Chicken Wings recipe!
Teriyaki Garlic Peppered BBQ Chicken Wings RecipePrint
Teriyaki 30 Minute Marinade
Ground Black Pepper
- In large basket steamer, steam the wings over high heat for 10 minutes, or until the meat is firm. Place the wings on a rack to dry while you prepare the marinade.
- For the marinade, add one cup of Club House La Grille Teriyaki 30 Minute Marinade, garlic powder, and pepper into a bowl, whisk to combine. Add the wings and toss to coat, marinating them for about 30 minutes, or until the grill is preheated. Give them a toss or a stir at least twice.
- Preheat your grill to about 375°F (190°C) using the rear burner.
- Place chicken wings into the Napoleon Rotisserie Basket and then onto the rotisserie. Grill the chicken wings for 20 minutes, or until the skin is crispy, beginning to develop char marks, and the wings have reached an internal temperature of 160°F (71°C).