Maple Ginger Wings
• 16 oz Sweet Baby Ray’s Teriyaki Wing Sauce
• 8 oz Pure maple syrup
• 2 Tbsp Fresh ginger minced
• 2 oz Fresh lemon juice
• 1/2 tsp Freshly ground black pepper
Directions
- For the glaze, place ingredients in a mixing bowl and combine with a wire whisk.
- Remove to a storage container and label, date and refrigerate.
- Fry chicken wings to 165°F internal temperature for 15 seconds.
- Drain and place in a mixing bowl.
- Toss with Maple Ginger Glaze until all wings are coated.
- Remove to a serving plate and garnish with Ken’s Bleu Cheese Dressing and celery sticks.
- Serve immediately
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