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Pineapple Chicken Wings
12 chicken wings
3 tablespoons of butter
1 small onion, sliced
8 1/2-ounce can of pineapple chunks, drained, with juice reserved
orange juice
1/4 cup of soy sauce
2 tablespoons of brown sugar
1 tablespoon of vinegar
1 teaspoon of ground ginger
1/2 teaspoon of salt
1/2 teaspoon of ground mace
1/2 teaspoon of hot-pepper sauce
1/4 teaspoon of dry mustard
1 1/2 tablespoons of cornstarch
Fold chicken wing tips under to form triangles. Melt butter in large
skillet; add wings and onions. Cook until wings are brown on both sides.
about 10 minutes. Measure reserved pineapple syrup and add enough orange
juice to make 1 1/4 cups liquid. Blend in soy sauce, sugar, vinegar, ginger,
salt, mace, hot-pepper sauce, and mustard. Pour over chicken.
Cover and simmer 30 minutes, or until chicken is tender, basting top pieces
once or twice. Remove chicken to a hot plate. Add a small amount of water to
the cornstarch, blending to dissolve. Add slowly to the hot liquid in pan,
stirring, and bring to a boil to thicken. Return chicken to skillet, along
with pineapple chunks. Heat through. Serve chicken wings with sauce with
steamed rice. Serves 4.
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