Asian inspired wing a dings

Irisa Raina 9


Now I know what y’all are thinking…why didn’t she put them on her BBQ? Well you know what they say about the best laid plans don’tcha?

As I was getting the sauce cooking and doing the slaw… started to get so dark…and yes you guessed it…it started to rain ?

Also you’ll want to have lots of wet ones or wet some paper towels. These are so sticky and oh so good!

pinch tips: How to Debone a Chicken




3 to 4




1 package wings { about 16 }
1 cup veri veri teriyaki sauce
1 – 18 ounce jar red plum jelly { use your favorite brand }
1 - 20 ounce can crushed pineapple in syrup { drained and save the pineapple for another use }
1 – 12 ounce can vernor’s ginger ale
1 tablespoon sriacha hot sauce { more or less to taste }

Directions Step-By-Step

Drain the pineapple and put the syrup in a pot, mix all the above with the syrup except the wings, and bring to a soft boil. Continue to cook this till it has thickened, and reduced by ½ then let it cool.
Pre bake the wings in a 350 oven for about 1 hour. This not only starts the skin to get crispy but also removes some of the grease from the chicken. Our wings were kinda large so depending on how small or large your wings are will depend on how long this takes.
Then take the chicken out of the oven { do not turn off the oven } get a large bowl and put about 1 cup of the sauce in it and doing a few wings at a time toss them in so they are completely covered.
Get a clean cookie sheet ready, put some parchment or foil on it and add the wings as they are coated with the sauce. If you have any sauce left in the bottom of the bowl drizzle it over the wings.
Turn the oven up to 400 and let them get all hot and delicious. In my oven it took 25 minutes, time will vary depending on your oven. Half way through the final baking turn those over so both sides can brown.
Save the rest of the sauce for dipping…

About this Recipe

Course/Dish: Chicken, Other Sauces
Main Ingredient: Chicken
Regional Style: Asian