The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Aloha Chicken Wings
* 25 chicken wings
*
3 tablespoons cider vinegar
*
2 tablespoons garlic salt
*
1 tablespoon onion powder
*
1 teaspoon ground ginger
*
1 teaspoon paprika
*
20 ounce can crushed pineapple
*
1 cup ketchup
*
1/4 cup brown sugar, packed
*
1/4 cup soy sauce
Preheat oven to 400°.
Cut wings at joints into 3 pieces. Discard bony end tip or reserve for another use (such as soup).
Arrange remaining chicken parts in single layer in well-oiled baking pans.Prick skin with fork.
Combine vinegar, garlic salt, onion powder, ginger and paprika to make a baste; brush over chicken.
Bake 30 minutes. Bake 30 minutes. Turn once.
Combine pineapple and juice with ketchup, brown sugar and soy sauce. Spoon sauce over wings.
Continue roasting 15 minutes more, or until done. Remove wings to serving platter.
For easy clean-up, I lined my pan with foil and then oiled that. Then when the wings were taken out, I just rolled up the messy foil and threw away and did not have a yucky pan to shrub! I put the wings in a chaffing dish to serve. I think everyone should have a chaffing dish. You don’t use it all the time, but when you need one you are proud you have it.