Prep Time

1 hr

Total Time

1 hr

Calories per serving




Ingredients (11)
  • 25 individual chicken wings
  • vegetable cooking spray
  • 3 tablespoons cider vinegar
  • 2 tablespoons garlic salt
  • 1 tablespoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 can (20 oz.) DOLE® Crushed Pineapple
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup soy sauce
  1. Split chicken wings at joints; discard wing tip. Place chicken in single layer in two baking pans sprayed with vegetable cooking spray. Pierce skin with fork.
  2. Combine vinegar, garlic salt, onion powder, ginger and paprika; brush over chicken.
  3. Bake at 400°F., 30 minutes, turning chicken over halfway through cooking.
  4. Combine undrained crushed pineapple, ketchup, brown sugar and soy sauce in small bowl. Spoon half of sauce over wings.
  5. Bake chicken 15 minutes more. Turn wings over; spoon remaining sauce over wings. Bake 15 minutes more or until chicken is no longer pink in center. Serve warm.*
  6. *Wings can be made ahead and reheated in oven or over grill.

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