Bone Suckin’® Yaki®, Teriyaki Style, 13.25 oz. Jar
#1 Teriyaki – New York Daily News – Gluten Free!
Richer in flavor than traditional Teriyaki because we use real Italian Balsamic Vinegar and Extra Virgin Olive Oil. Lower in salt than most Teriyaki sauces because we care about your health as well as making great sauces & marinades. You’ll LOVE the hint of garlic with our perfect blend of ingredients.
NON GMO, GLUTEN FREE, FAT FREE, NO HIGH FRUCTOSE CORN SYRUP, KOSHER, PAREVE.
Put chicken wings, rice flour, sea salt and pepper in resealable bag and shake, coating wings thoroughly. In a high sided skillet, add enough peanut oil to fill the skillet about 3/4 of an inch deep. Heat the oil to 325˚ and fry wings in batches until they are golden brown on each side. After cooking food, remove wings and let drain on paper towels. To keep warm, set wings in oven at 200˚ until all wings have been fried.
In simmering sauce, add parsley and stir. In a large bowl, place wings and pour 1/2 to 3/4 of the sauce over wings, turning with tongs to coat wings well. Place wings on platter and sprinkle with sliced scallions. Pour remaining sauce in a bowl for dipping. Recipe serves 6.