Pineapple-Soy Chicken Wings

Photo: Kate Sears; Styling: P.J. Mehaffey
"My spin on teriyaki wings is perfect for a get-together. It's a hit every time."

Tara Baker, 34, Temecula, Calif.

Yield:

Serves: 6

Recipe Time

Prep: 10 Minutes
Chill: 1 Hours
Bake: 1 Hour, 15 Minutes

Nutritional 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

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)

Preparation

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.

Note:

April 2014