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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These are both sweet and tangy, and a versatile twist on the usual chicken wings. They can be served for dinner, and can also be made ahead of time. The wings can also be served on a buffet line, kept warm in a buffet server or in a crock pot. Ingredients:
1/2 cup pineapple juice |
1/2 cup ketchup |
1/4 cup packed brown sugar |
1/4 cup teriyaki marinade, and sauce |
1/4 cup honey |
2 garlic cloves, minced |
2 lbs chicken wings, drummettes (about 24) |
Directions:
1. Preheat oven to 350 degrees. Line a 13x9-inch pan with foil and lightly spray with an aerosol cooking spray.
2. In a 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
3. Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180 degrees).
4. TO SERVE FOR A BUFFET: Place chicken wings in a buffet line or buffet server which has been sprayed with aerosol cooking spray. Cover; keep warm on low heat.
5. TO MAKE AHEAD: Prepare and bake the drummettes up to 24 hours before serving. Cover with foil and refrigerate, then reheat them in the oven.
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