The chicken wings are baked with a pineapple soy sauce mixture which reminds you of Hawaii.
Preheat oven to 400°F.
3 lb (22 to 24) chicken wings or drumettes
Place chicken wings in single layer in two aluminum-foil lined baking pans sprayed with cooking spray. Piece skin with fork.
3 tablespoons apple cider vinegar
1 tablespoon garlic salt
1 tablespoon onion powder
1 teaspoon ground ginger
1 teaspoon smoked paprika
Stir together vinegar, garlic salt, onion powder, ginger and paprika; brush over chicken.
Bake 30 minutes, turning chicken over halfway through cooking.
1 cup ketchup
1/2 cup DOLE Pineapple Juice
1/4 cup packed brown sugar
1/4 cup low sodium soy sauce
Stir together ketchup, pineapple juice, brown sugar and soy sauce in small saucepan; cook until blended and heated through. Remove 1 cup to use as dipping sauce.
Spoon half of the remaining the sauce over wings. Bake 15 minutes more. Turn wings over; spoon remaining sauce over wings. Bake 10 to 15 minutes more or until chicken is no longer pink in center. Serve with reserved dipping sauce.
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