Chicken wings with a Hawaiian flavor flare
25 chicken wingsVegetable cooking spray, as needed
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.
3 tablespoons cider vinegar2 tablespoons garlic salt1 tablespoon onion powder1 teaspoon ground ginger1 teaspoon paprika
Combine vinegar, garlic salt, onion powder, ginger and paprika; brush over chicken.
Bake at 400°F., 30 minutes, turning chicken over halfway through cooking.
1 can (20 oz.) DOLE Crushed Pineapple1 cup ketchup1/4 cup packed brown sugar1/4 cup soy sauce
Combine undrained crushed pineapple, ketchup, brown sugar and soy sauce in small bowl. Spoon half of sauce over wings.
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.*
*Wings can be made ahead and reheated in oven or over grill.
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