• 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.

Per serving: calories 628, fat 44.1g, 65% calories from fat, cholesterol 210mg, protein 51.2g, carbohydrates 3.3g, fiber 0.2g, sugar 1.5g, sodium 956mg, diet points 16.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 6.9, Fat: 4.6, Sugar: 0.2, Very lean meat protein: 0.0

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