Hawaiian Style Chicken Wings
Posted by: Tuddles Sun, 21 Mar 2004, at 11:32 a.m.
Chicken wings are a great party food. You can make batches and batches in
advance, then keep them warm in a chafing dish, or re-heat in the oven. The
pineapple gives these wings an exotic, sweet flavor.
4 lbs. chicken wings
1/4 C butter
1/2 C tomato ketchup
2 cloves garlic, minced
1 C fine dry bread crumbs
1 can - 14 oz., pineapple chunks
2 T brown sugar
2 T fresh ginger, grated
1 T Worcestershire sauce
1 tsp. Asian style hot sauce, my favorite brand is Tuong Ot Sriracha, find it in
an Asian grocery or well stocked supermarket
Serves 6 as Appetizers
First Prepare the Wings
Prepare chicken wings by cutting off wing tips and separating the wing at the
elbow joint (discard tips or save for making stock). Don't get intimidated at
this process, it's very easy. Follow this link for step-by-step photo
instructions of how to do it.
Melt butter in shallow baking pan in 400°F oven.
Stir together ketchup and garlic and brush over wings, then roll them in the
bread crumbs to coat evenly. Place in pan, turning to lightly coat with butter.
Bake for 20 minutes.
Meanwhile, drain pineapple, reserving the juice. Add water to the reserved juice
to make 3/4 cup liquid. Stir in the brown sugar, ginger, Worcestershire sauce
and hot sauce.
After wings have cooked 20 minutes, turn them over, then pour on sauce the
sauce. Bake for about about 20 minutes longer or until chicken is tender. Add
the pineapple for last 5 minutes of cooking. Finished wings should be lightly