Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
2 cups teriyaki sauce
2 cups pineapple puree (about 8 ounces fresh pineapple chunks liquefied in a food processor)
2 tablespoons Asian chile sauce or your favorite hot sauce
4 green onions, ends trimmed, minced ¼ cup minced ginger
½ cup firmly packed brown sugar
Cut of the wing tipsand save them for making stock In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, mix thoroughly, and marinate in the refrigerator for 1 to 24 hours (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.