Pineapple gives a taste of the topics in these delicious wings. Makes a great holiday appetizer too!

Serves: 6-8

  • 3-4 lb chicken wings (fresh or frozen)
  • Seasoning rub (see NOTES)
  • Sauce:
  • 1 cup brown sugar, dark brown preferred
  • 2 tbs soy sauce
  • 3 tbs rice vinegar (white may be substituted)
  • ¼ tsp ground ginger
  • 1 cup pineapple juice
  • 1 clove garlic, crushed

  1. You can leave fresh wings whole or cut them up at the joint. Don't discard tips if you do cut them up; save them for making stock. Frozen wing portions must be defrosted.
  2. Pat wings dry with paper towels and rub with seasoning rub.
  3. Cook wings in the way you prefer--bake, deep fry or use the slow cooker. For approximate times for each method, see NOTES.
  4. Meanwhile, to make sauce, place all sauce ingredients in a medium saucepan; stir well to combine.
  5. Heat to boiling over medium-high heat. Then reduce heat and simmer until sauce is reduced 50%--it should look like a thin syrup when it's done. This should take about 10-15 minutes.
  6. Place cooked wings in a large bowl, add the sauce and toss to coat.

For full instructions and notes kindly visit bakeatmidnite.com.


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