Add to Recipe Box
Go to Collections
Pineapple Glazed Wings
Pineapple gives a taste of the topics in these delicious wings. Makes a great holiday appetizer too!
Servings: 6 -8
- 3-4 lb chicken wings fresh or frozen
- 1 cup brown sugar dark brown preferred
- 2 tbsp soy sauce
- 3 tbsp rice vinegar white may be substituted
- 1/4 tspp 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.
Seasoning Rub: 1 tsp salt, 1 tsp garlic powder 1/2 tsp pepper. Stir to combine. You can make this in bulk if you wish.
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)
Serving: 1serving | Calories: 438kcal | Carbohydrates: 42g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 436mg | Potassium: 304mg | Fiber: 1g | Sugar: 40g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg