Sweet Pineapple Wings (Printable Version)
# What You’ll Need:
→ Main
01 -
900 g chicken wings, cut into flats and drumettes
→ Marinade
02 -
2 cloves garlic, finely chopped
03 -
1 tsp ginger, freshly grated
04 -
120 ml pineapple juice
05 -
55 g brown sugar
06 -
60 ml soy sauce
→ Sauce
07 -
Salt, season as you like
08 -
Black pepper, season as you like
09 -
8 g cornstarch
10 -
30 ml water
11 -
60 ml pineapple chunks
# Steps to Follow:
01 -
Set the oven to 200°C. Line a baking sheet with parchment paper for easy cleanup.
02 -
In a big bowl, stir together pineapple juice, soy sauce, brown sugar, garlic, and ginger. Keep mixing until the sugar dissolves.
03 -
Drop the wings into the marinade. Make sure they’re all evenly coated. Cover it up and stick it in the fridge for at least 30 minutes.
04 -
Place the soaked wings in a single layer on the parchment-lined baking sheet. Add some salt and pepper. Bake them for 25–30 minutes, or until the meat’s fully cooked and the skin’s golden.
05 -
As the chicken roasts, mix the cornstarch and water until smooth in a little bowl.
06 -
Pour the leftover marinade into a saucepan over medium heat. Toss in the chunks of pineapple and let everything bubble gently. Stir in the cornstarch mixture a little at a time until the sauce thickens.
07 -
Take the wings out of the oven and place them into a bowl. Pour the pineapple sauce over the wings and toss well. Serve right away and garnish however you like.
# Additional Notes:
01 -
For richer taste, leave the chicken wings in the marinade overnight in the fridge.