- 2 tsp. soy sauce
- 2 tsp. dry sherry
- 12 chicken wing drumettes
- 3-1/2 Tbs. teriyaki sauce
- 1 large clove garlic, pressed
- 1-1/4 tsp. sesame seeds, toasted, optional
- aluminum foil
Preheat oven to 425°F. Combine first 2 ingredients in bowl. Add chicken and mix to coat all pieces well. Arrange chicken in a single layer on rack in large foil-lined baking pan. Bake 30 minutes. Combine teriyaki and garlic in a bowl. Brush half of mixture over chicken. Turn over and brush with remaining mixture. Bake 15 minutes longer or until tender. Sprinkle with sesame seeds, if desired.
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