ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pineapple-Soy Chicken Wings

Photo: Kate Sears; Styling: P.J. Mehaffey
Prep time 10 mins
Chill time 1 hr
Bake time 1 hr, 15 mins
Yield Serves: 6
"My spin on teriyaki wings is perfect for a get-together. It's a hit every time."Tara Baker, 34, Temecula, Calif.

Ingredients

  • 3/4 cup low-sodium soy sauce
  • 3/4 cup pineapple juice
  • 1/4 cup plus 2 Tbsp. honey
  • 4 pounds chicken wings, separated at joints, tips discarded (about 40 pieces)

Nutrition Information

  • calories 339
  • fat 7 g
  • satfat 2 g
  • protein 44 g
  • carbohydrate 24 g
  • fiber 0.0 g
  • cholesterol 110 mg
  • sodium 1358 mg

How to Make It

  1. Combine sauce, juice and honey in a large ziplock bag. Seal bag and gently shake to incorporate honey. Add wings. Seal and turn bag to coat wings. Refrigerate for at least 1 hour and up to overnight.

  2. Preheat oven to 375°F. Line a rimmed baking sheet with foil. Arrange wings in a single layer in pan and pour marinade on top. Bake until skin has browned, about 1 hour 15 minutes, turning wings over halfway through.

  3. Using tongs, transfer chicken to a platter and serve.