Dole lemon chicken wings
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (20 oz.) crushed pineapple |
| 2 | Cloves garlic -- Pressed | |
| ½ | cup | Ketchup |
| ½ | cup | Honey |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Rosemary -- crumbled |
| 1 | teaspoon | Salt |
| 1 | Lemon -- thinly sliced | |
| 16 | Chicken wings | |
| OR | ||
| 2 | Boneless skinless chicken | |
| Breast halves -- cut in | ||
| Half | ||
| 2 | teaspoons | Cornstarch |
Directions
Drain the pineapple, reserving ¼ cup juice or syrup. Combine the reserved liquid with garlic, ketchup, honey, Worcestershire sauce rosemary and salt. Stir in the lemon slices and pineapple. Arrange the chicken in a 3-quart shallow casserole dish. Pour the pineapple mixture over the chicken. Cover and refrigerate overnight or for at least 3 hours. Remove the chicken from the dish. Pour the sauce into a saucepan. Stir in the cornstarch. Cook, stirring, over medium heat until the sauce is clear and thickened and just coming to a boil.
Brush generously with sauce and bake at 450 degrees for 30 minutes.
Recipe By : The Herald (3-4-96)