Prep 10 mins
Cook 30 mins
These wings sound so good. Can't wait to try them.
- 1⁄4 cup soy sauce
- 1⁄4 cup crushed pineapple
- 1 tablespoon hoisin sauce
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 5 garlic cloves, minced
- 1⁄2 tablespoon fresh gingerroot, finely chopped
- 2 tablespoons dark rum
- 20 chicken wings, trimmed and split
- In a large mixing bowl, whisk the soy sauce, crushed pineapple, hoisin, crushed pepper, vinegar, honey, brown sugar, garlic, ginger, and rum.
- Place the wings in the marinade, making sure they are thoroughly coated.
- Marinate for 4 hours in the refrigerator.
- Preheat the oven to 375.
- Remove the wings from the marinade with tongs. Reserve the remaining marinade.
- Place the wings on a 2 inch deep baking dish, making sure you spread them out flat.
- Bake for 15 minutes, then turn and baste with the remaining marinade.
- Bake for an additional 10-15 minutes, or until browned and cooked through.
We really enjoyed this and were smacking our lips and licking our fingers by the end of the meal (one person even licked the plate). I used 8 chicken wings which had a weight of just over 1K (2lb) and used the full recipe quantities, I didn't have crushed pineapple but had sliced (in juice not syrup) and finely sliced up 2 rings to give me the quantity I needed. Put the wings in a 13x9 pan (just fitted) and poured over half the marinade (I find cooking in the marinade keeps them more moist) at the half way point 20 minutes I put in the rest of the marinade and cooked for a further 20 minutes and the end result sweet perfect wings and a sauce well was wishing I had rice to soak it up with but served with recipe #94213 which was a nice herby tasting contrast to the sweetness of the wings. Thank you lazyme, made for Went To The Market.
I actually made half a recipe of the marinade & used it on boneless, skinless chicken breasts. I had cut them into strips so poured the marinade over them in a ziplock bag. I rotated it a few times over 6 hours. I then threaded the chicken onto bamboo skewers & grilled on a foreman grill. On the skewers I threaded pineapple wedges, onions, & bell peppers. This has a very Asian flavor profile, lots of ginger notes in the forefront, sweet, and sticky. I will definitely make this again! =)