Next time you're making chicken wings, try them with an added crunch. Chopped Fisher® Sliced Almonds are the perfect coating for this sweet and savory chicken wing recipe.
2 cupsFisher® Chef’s Naturals Sliced Almonds
2 tablespoons teriyaki sauce
3 tablespoonsKaro®® Light Corn Syrup
1 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
2 pounds chicken drummettes
Preheat oven to 400°F. Line a large shallow baking pan with foil and spray with non-stick cooking spray. Chop 1½ cups of almonds, mix with remaining ½ cup almonds; spread on a dinner plate, shallow bowl or pie plate; set aside.
Mix teriyaki sauce, corn syrup, oil, and ginger in a small bowl.
Toss wings with 2 Tbsp. sauce in a medium bowl. Roll each wing in reserved almonds mixture, pressing the almonds firmly onto the wings. Arrange wings in a single layer on baking pan and roast, until internal temperature reaches 165°F, about 35 to 40 minutes. Remove from oven and drizzle with remaining sauce. Transfer wings to a platter and serve immediately.