Instructions: With sharp, kitchen knife, divide wings into three sections, cutting between joints - not bone. Reserve first and middle joints for mini drumsticks; set wing tips aside for stock or another use.

To make mini drums from the first joint: Using a small sharp knife, cut around the narrower end to loosen meat. Then, use knife blade to gently scrape meat down toward the larger, knobby end of bone, turning meat inside out. To make mini drums from middle joints: Cut around the narrower end; cut tendons away and loosen meat. Then use knife blade to gently scrape meat along both bones toward the larger end. Pull out smaller bone, detaching with knife if necessary. Turn meat inside out around knob of remaining bone.

In large bowl, combine teriyaki sauce, oil, honey, vinegar and ginger; mix well. Add chicken and coat well. Cover and marinate overnight in refrigerator. Preheat oven to 3250F. Grease 2 large baking sheets with sides; arrange chicken on baking sheets. Bake for 35 minutes or until cooked through. Remove and roll in chopped nuts. Serve hot or at room temperature.

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