Ingredients
1/2
cup teriyaki sauce
1
tablespoon Thai red curry sauce
24
chicken wing drummettes (3 lb)
2
tablespoons coarsely chopped fresh cilantro
2
tablespoons chopped salted dry-roasted peanuts
Preparation
In large resealable food-storage plastic bag, mix teriyaki sauce and curry sauce. Add drummettes; seal bag. Shake to coat chicken evenly with sauce mixture. Refrigerate 1 hour.
Heat gas or charcoal grill. Remove drummettes from marinade; discard marinade. Place drummettes on grill over medium heat. Cover grill; cook 20 to 25 minutes until chicken is golden brown on outside and no longer pink in center.
Place drummettes on serving platter. Sprinkle with cilantro and peanuts.
