Ingredients
- 3 lbs. (about 30 pieces) chicken wings, raw
- 1/2 cup brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. fresh ginger, grated
- 1/2 tsp. crushed red pepper (I didn't use this)
- 1/2 cup water
- 1/2 cup crushed pineapple (I don't like Pineapple texture so I put it in the blender to pulp it)
- 2 Tbsp. soy sauce, low sodium
- 1/4 cup green onions, chopped
- cooking spray
- salt and pepper
Directions
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray. Evenly space the chicken wings on the baking sheet, and season with salt and pepper. Lightly spray the seasoned chicken with additional cooking spray to encourage browning. Bake at 400 degrees F for 30 - 35 minutes or until golden brown. Turn half-way through the cooking time. When baking is completed, drain the baking sheet of any excess juices. (I defatted the juices and added them to the glaze with enough water to make 1/2 cup)
Combine the brown sugar, cornstarch, ginger, red pepper, pineapple, water and soy sauce in a small sauce pan. Cook over medium high heat for 3 - 6 minutes until thickened. Spoon the glaze over all sides of the chicken (I took a bowl, added the chicken and poured the coating over and stirred to get it everywhere on the wings)* and bake for an additional 1 - 2 minutes. Garnish with chopped green onions for added color, texture and flavor.
*at this point you could cover and refrigerate for a day or two, just warm in the oven on a foil covered sheet pan for 10-15 minutes at 250 degrees F.
By Scott E. from Chicago, IL
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