Pineapple gives a taste of the topics in these delicious wings. Makes a great holiday appetizer too!
Who Doesn’t Love Wings?
I don’t know too many people who don’t flip over chicken wings.
Any way you can make them, I love them. I’m a chicken freak to the core, but I love wings twice as much as I love chicken!
This wing sauce is very special. It takes a bit of time to reduce the sauce, but it is well worth it for the fabulous flavor!
It’s Winter So Go Tropical
I just love to serve things with a tropical flavor in the winter. It seems to warm the soul.
Pineapple juice is the base of this sauce. Pineapple and chicken are a wonderful combination! In fact, I would serve these wings with some pineapple chunks and even some maraschino cherries!
Serving these wings along with the pineapple chunks or other tropical fruits on a buffet for a party, not only makes a stunning presentation, but it will probably be the most popular food on that buffet!
Fresh Or Frozen, Whole Or Cut
There’s a choice here when it comes to the wings.
You can buy them fresh and either leave them whole or cut them up. You can buy them flash frozen too, and they are already cut. The frozen ones don’t include the wing tip.
If I buy wings fresh and want to cut them up, I don’t discard the wing tip. I freeze them and save them for making stock!
When I made these, I chose to leave them whole–and I rarely do. However, if you plan to put these out on a buffet, I’d suggest cutting them up or using the pre-cut frozen wings. They’ll be much easier to grab-and-go that way.
- 3-4 lb chicken wings (fresh or frozen)
- Seasoning rub (see NOTES)
- 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
- 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.
- Pat wings dry with paper towels and rub with seasoning rub.
- Cook wings in the way you prefer--bake, deep fry or use the slow cooker. For approximate times for each method, see NOTES.
- Meanwhile, to make sauce, place all sauce ingredients in a medium saucepan; stir well to combine.
- 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.
- Place cooked wings in a large bowl, add the sauce and toss to coat.
Bake at 375 degrees F about 45 minutes. Make sure to spray the baking sheet because wings stick. I always use a sheet of non-stick parchment and spray that too
Deep Fry for about 8 minutes; drain.
Slow Cook Cook on high approximately 5 hours. Drain ALL liquid from crock, add sauce and toss to coat (your cooker may cook differently. This is the time and temp I use so your times may vary)