Chicken Wings with Pineapple Sauce

This recipe is a big hit with men. Most people do not use the pineapple sauce.

Marinade

3 tbsp. (45 ml.) cider vinegar
2 tbsp. (30 ml.) soy sauce
1/3 c. (75 ml.) reserved pineapple juice
2 tbsp. (30 ml.) vegetable oil
2 tsp. (10 ml.) prepared horseradish sauce
1 tsp. (5 ml.) minced fresh garlic
2 1/2 lb. (1 kg.) chicken wings, cut-up (reserve tips for use in soup)

Sauce

2 (8 oz.) cans (500 ml.) crushed pineapple, drained, reserve juice for marinade
1//2 c. (125 ml.) honey
1 tbsp. (15 ml.) cornstarch

In large bowl stir together all marinade ingredients and cut-up chicken wings. Marinate at least 1 hour. Heat oven to 425 F ( 220 C). Place chicken wings and marinade in 15 x 10 x 1 (40 x 25 x2.5 cm) jelly roll pan. Bake, stirring occasionally, for 50-60 min. or until browned and fork tender. In 2-qt. ( 2 L.) saucepan combine all sauce ingredients. Cook over med. high heat, stirring occasionally, until slightly thickened and heated through (3 to 5 min.).

Land O Lakes Treasury of Country Recipes. Montreal Canada. Tormont Publications, Inc. 1992. P. 13.

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dmidness@mindspring.com Diane Midness

Last revised, March 14, 1999.