RCI-MT.004.0652.001
Pineapple Soy-glazed Chicken Wings
Cook Time: 50 minutes Serves: 28 – 30
Prep45 min
Cook40 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- frozen chicken drummettes (28 – 30 count)3 pounds
- ¼ cup
- 1 tablespoon
- fresh ginger2 teaspoonsgrated
- ½ teaspoon
- ½ cup
- ½ cup
- 2 tablespoons
- green bell pepper¼ cupseeded and diced
Method
1
Preheat oven to 425°F and lightly coat two large baking sheets with non-fat cooking spray.
2
Arrange frozen chicken drummettes in a single layer on the prepared baking sheets, spacing them evenly.
3
Bake the chicken for 20 minutes until lightly cooked through.
20 minutes
4
While chicken bakes, whisk together packed brown sugar, corn starch, grated fresh ginger, and crushed red pepper flakes in a small bowl.
5
Pour pineapple juice, low-sodium chicken broth, and low-sodium soy sauce into a saucepan and bring to a boil over medium-high heat.
6
Gradually whisk the brown sugar mixture into the boiling liquid, stirring constantly to avoid lumps, until the glaze thickens.
2 minutes
7
Remove the glaze from heat and stir in the diced green bell pepper.
8
Remove chicken from oven and brush generously with the pineapple-soy glaze, coating both sides evenly.
9
Return glazed chicken to the oven and bake for an additional 12–15 minutes until the glaze is caramelized and chicken is fully cooked.
15 minutes
10
Let chicken rest for 2–3 minutes before serving, then transfer to a serving platter and drizzle with any remaining pan glaze.