* Exported from MasterCook * Maui Teriyaki Chicken Wings (Deane) Recipe By : Donna Deane, LA Times 08/19/98(wed) Serving Size : 10 Preparation Time :0:30 Categories : Appetizers Lowfat Poultry !Editing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lime -- juiced 1/2 cup light soy sauce 2 green onions -- minced 1/2 inch ginger root -- pureed 1 clove garlic -- minced 1/4 teaspoon sesame oil 10 chicken wings 1/4 teaspoon chinese five-spice powder 10 small pineapple wedges Combine lime juice, soy sauce, green onions, ginger, garlic and sesame oil. Combine chicken wings and marinade and marinate in refrigerator several hours or overnight, turning several times to cover evenly. Remove wings from marinade. Reserve marinade for basting. Spread wings and thread lengthwise on bamboo skewers, keeping as flat as possible. Lightly sprinkle five-spice powder over both sides of wings. Thread 1 pineapple wedge on end of each skewer. Place skewers on rack in oven and bake at 450 degrees 15 minutes. Turn and bake until chicken wings are browned and juices run clear when thickest part of flesh is pierced with sharp knife, 10 to 15 minutes. Brush wings several times with marinade during cooking. Alternately, grill over hot coals until chicken wings are browned and juices run clear when thickest part of flesh is pierced with sharp knife, 10 to 15 minutes per side. [10 skewers. Each skewer: 114 calories; 417 mg sodium; 35 mg cholesterol; 7 grams fat (55% cff); 2 grams carbohydrates; 9 grams protein; 0.02 gram fiber] Notes: The easiest way to marinate the wings is to put them with the marinade in a plastic bag that seals well. Turn and massage the bag a few times while marinating so all sides of the wings are evenly coated. These taste great either hot or at room temperature. SOURCES. Recipe taken from "Low-Fat Cooking: Winging It," By Donna Deane !We got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net - - - - - - - - - - - - - - - - - -