Pineapple-Ginger Wings

 

Pineapple-Ginger Wings

(4 servings)

 

Ingredients:

½ cup Pineapple Juice

¼ cup Orange Juice

¼ cup Lime Juice

¼ cup Soy Sauce

¼ cup Canola Oil

1 tsp. Ground Coriander

1 tsp. Kosher Salt

½ cup Fresh Cilantro, chopped

4 cloves Fresh Garlic

1 medium Serrano Pepper

1 2-inch piece Fresh Ginger, peeled

24 1^st and 2^nd joints Chicken Wings

3 Green Onions, thinly bias-sliced

2 tbsp. White Sesame Seeds, toasted

Directions:

In a large bowl, whisk together the juices, soy sauce, oil, coriander and salt.  Fold in the cilantro.  Using a microplane, grate the garlic, serrano and ginger into the bowl.  Season with freshly ground black pepper to taste.  Set aside half the sauce in a small saucepan.  Toss wings in remaining sauce to coat.  Marinate 15 to 20 minutes (no longer because the pineapple juice will start to cook the chicken).  Arrange wings in a single layer on a parchment paper lined rimmed baking sheet and cover with foil.  Place in a pre-heated 225-degree oven for 30 minutes.  Meanwhile, cook the reserved sauce over medium-low heat until reduced by half stirring occasionally.  This will take about 30 minutes.  Remove foil from wings and increase oven to 425-degrees.  Glaze wings with a brush or spoon with reduced sauce.  Bake for another 25-30 minutes or until an instant-read thermometer registers 165-degree.  Glaze wings once more as soon as they are out of the oven.  Transfer to a serving platter, sprinkle with green onions, toasted sesame seeds and some additional chopped cilantro and serve warm.

Notes:              If you don’t have parchment paper, you can use a wire rack in the rimmed baking sheet.

Ideas for Future Efforts

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