Lemon Chicken Wings
At your next big party serve a selection of wings including these.
INGREDIENTS:
20 oz crushed pineapple
2 cloves garlic, pressed
1/2 cup ketchup
1/2 cup honey
1 tbs worcestershire sauce
1 tsp rosemary, crumbled
1 tsp salt
1 medium lemon, thinly sliced
16 count chicken wings
2 tsp cornstarch
DIRECTIONS:
1. Drain the pineapple, reserving 1/4 cup juice or syrup.
2. Combine the reserved liquid with garlic, ketchup, honey, Worcestershire sauce rosemary and salt.
3. Stir in the lemon slices and pineapple. Arrange the chicken in a 3-quart shallow casserole dish.
4. Pour the pineapple mixture over the chicken. Cover and refrigerate overnight or for at least 3 hours.
5. Remove the chicken from the dish. Pour the sauce into a saucepan. Stir in the cornstarch.
6. Cook, stirring, over medium heat until the sauce is clear and thickened and just coming to a boil.
7. Brush generously with sauce and bake at 450 degrees for 30 minutes.
Prep: 15 minutes
Cook: 50 minutes
Serves: 4