Key West Chicken Wings
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup teriyaki marinade, and sauce
- 1/4 cup honey
- 2 garlic cloves, minced
- 2 lbs chicken wings, drummettes (about 24)
- Preheat oven to 350 degrees. Line a 13x9-inch pan with foil and lightly spray with an aerosol cooking spray.
- In a 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
- Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180 degrees).
- TO SERVE FOR A BUFFET: Place chicken wings in a buffet line or buffet server which has been sprayed with aerosol cooking spray. Cover; keep warm on low heat.
- TO MAKE AHEAD: Prepare and bake the drummettes up to 24 hours before serving. Cover with foil and refrigerate, then reheat them in the oven.
pineapple juice, ketchup, brown sugar, teriyaki marinade, honey, garlic, chicken
Taken from www.food.com/recipe/key-west-chicken-wings-261192 (may not work)