Have you ever received one of those gifts that you knew had good intentions, but secretly wondered the real meaning behind them? Like the time you received a big basket of hair care products for dry and damaged hair. Or the time a distant relative spent months knitting you a special sweater. Only to find out your name was spelled wrong on the front. By the way, there is no “e” in my name.
That’s what I wondered as I peeled back the brightly colored wrapping paper to reveal a dieter’s cookbook. But as I flipped through the pages, I became increasingly more inspired by many of the recipes. They seemed to be flavorful and simple-to-prepare. This recipe was the first from the book and these wings were unbelievably delicious! You would be crazy not to serve a bucket full of these sticky and sweet delights at your next Super Bowl party. Best of all, no one will know they came for a dieter’s cookbook.
Polynesian Glazed Wings
Adapted from Better Homes & Gardens New Dieter’s Cookbook
3 lbs. (about 30 pieces) chicken wing drummettes, unbreaded
½ cup brown sugar
1 Tbl. cornstarch
2 tsp. fresh ginger, grated
½ tsp. crushed red pepper
½ cup pineapple juice
½ cup water
2 Tbl. soy sauce, low sodium
¼ cup green onions, chopped
salt and pepper
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with cooking spray. Evenly space the chicken drummettes on the baking sheet, and season with salt and pepper. Lightly spray the seasoned chicken with additional cooking spray to encourage browning. Bake at 400 degrees for 30 – 35 minutes or until golden brown. Turn half-way through the cooking time. When baking is completed, drain the baking sheet of any excess juices.
Combine the brown sugar, cornstarch, ginger, red pepper, pineapple, water and soy sauce in a small sauce pan. Cook over medium high heat for 3 – 6 minutes until thickened. Spoon the glaze over all sides of the chicken and bake for an additional 1 – 2 minutes. Garnish with chopped green onions for added color, texture and flavor.
Authors Note: I made these using fresh chicken wings. To help speed the cooking process, I separated the chicken sections at the joints and discarded the wing tips. These can be made with defrosted wing drummettes, but I found fresh wings offer the most flavors. Also, the white bowl and lid was a gift from my friend Jimmy. He bought it at Crate and Barrel in Chicago.