20-25 broiler-fryer chicken wings, rinsed.
1 cup pineapple juice
1 cup soy sauce
1 cup sugar
¼ cup water
¼ cup vegetable oil
2 cloves garlic, crushed
1 tablespoon finely chopped fresh ginger or 1 teaspoon ground ginger
Garnish: pineapple chunks, cherry tomatoes, mandarin orange slices,
(optional).
1. With sharp knife or kitchen shears, cut off and discard tips of wings. Cut wings in half.
2. In large, shallow, non-corrodible pan, combine pineapple juice, soy sauce, sugar, water, vegetable oil, garlic and ginger. Add chicken wings, cover and refrigerate overnight.
3. About an hour before serving, preheat oven to 350 degrees F. Place wings on a foil-lined shallow pan or baking sheet; reserve marinade. Bake wings uncovered for 45 minutes, basting frequently with the marinate. Turn wings once during baking time and continue until they are a deep golden brown and fork tender.
4. To serve, place on a large platter. Garnish with pineapple chunks, cherry tomatoes, mandarin orange sections and kiwi slices threaded onto decorative picks placed here and there on wings. Provide plenty of napkins!
Makes 10 (4-5 piece) appetizer servings.
Aunt Patti’s note:
5lbs wings= 65 pieces + or –
Marinate makes a lot of juice.