I just love to serve things with a tropical flavor in the winter. It seems to warm the soul.
Pineapple juice is the base of this sauce. Pineapple and chicken are a wonderful combination! In fact, I would serve these wings with some pineapple chunks and even some maraschino cherries!

Serving these wings along with the pineapple chunks or other tropical fruits on a buffet for a party, not only makes a stunning presentation, but it will probably be the most popular food on that buffet!
There’s a  choice here when it comes to the wings.

You can buy them fresh and either leave them whole or cut them up. You can buy them flash frozen too, and they are already cut. The frozen ones don’t include the wing tip.
If I buy wings fresh and want to cut them up, I don’t discard the wing tip. I freeze them and save them for making stock!

When I made these, I chose to leave them whole–and I rarely do. However, if you plan to put these out on a buffet, I’d suggest cutting them up or using the pre-cut frozen wings. They’ll be much easier to grab-and-go that way.


  • 3-4 lb chicken wings (fresh or frozen)
  • Seasoning rub (see NOTES)


  • 1 cup brown sugar, dark brown preferred
  • 2 tbs soy sauce
  • 3 tbs rice vinegar (white may be substituted)
  • ¼ tsp ground ginger
  • 1 cup pineapple juice
  • 1 clove garlic, crushed


  1. You can leave fresh wings whole or cut them up at the joint. Don't discard tips if you do cut them up; save them for making stock. Frozen wing portions must be defrosted.
  2. Pat wings dry with paper towels and rub with seasoning rub.
  3. ........................................

for full instruction please see :


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