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Hawaiian Chicken Wings Recipe

4 pounds
1/2 teaspoon
1/4 teaspoon
2/3 cup
1/2 cup
2 cloves
4
1 – 8 ounce can		 chicken wings
salt
pepper
brown sugar
soy sauce
garlic, minced
green onions, sliced
pineapple chunks

Oven Temp: 350°
Recipe Cooking Time: 1 hour
Pan Type: 9" x 13" baking pan


Hawaiian Chicken Wings Directions

Preheat your oven.

In a saucepan combine the brown sugar, soy sauce, garlic and sliced onions, then set aside.
Place chicken wings into a roasting pan. Season the chicken wings with salt and pepper.
Bake chicken for 30 minutes.

While chicken wings are baking, heat the Hawaiian sauce mixture over medium heat stirring constantly to dissolve the sugar.
Remove chicken from the oven after thirty minutes and drain off all the juices.
Pour hawaiian sauce mixture over chicken wings and return to oven. Finish baking for remaining time or until hawaiian sauce sticks to the chicken wings slightly.
Check frequently and baste chicken wings.
When hawaiian chicken wings are done, remove them from oven. Pour drained pineapple over top of the cooked wings before serving.

Recipe Note: Chicken wings should be cooked to an internal temperature of 180°.

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!



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Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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