Pineapple-Soy Chicken Wings
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Ingredients
¾ cup low-sodium soy sauce
¾ cup pineapple juice
¼ cup plus 2 tbsp honey
4 pounds chicken wings, split at the seams, without tips (about 40 pieces)
To make
"I think teriyaki wings are perfect for getting together. It's always a hit."Tara Baker, 34, Temecula, California.
Combine the sauce, juice, and honey in a large zippered bag. Close the bag and shake gently to add honey. Add the wings. Close and flip the bag to cover the wings. Refrigerate for a minimum of 1 hour and a maximum of overnight.Preheat the oven to 375°F. Line a foil-lined baking sheet with edges. Place the wings in a single layer on the pan and pour the marinade over the top. Bake until the skin is lightly browned, about 1 hour and 15 minutes, turning the wings halfway through.Using tongs, transfer the chicken to a platter and serve.
Combine the sauce, juice, and honey in a large zippered bag. Close the bag and shake gently to add honey. Add the wings. Close and flip the bag to cover the wings. Refrigerate for a minimum of 1 hour and a maximum of overnight.Preheat the oven to 375°F. Line a foil-lined baking sheet with edges. Place the wings in a single layer on the pan and pour the marinade over the top. Bake until the skin is lightly browned, about 1 hour and 15 minutes, turning the wings halfway through.Using tongs, transfer the chicken to a platter and serve.
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Author:Admin
Published: 11/20/2023 8:44 PM
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