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Well, it’s that time of the year again. Yep, it’s the Super Bowl. I might have forgotten about it, only it’s my birthday, too. The last time my birthday and Super Bowl Sunday coincided was six years ago. That was the Sunday that the Saints of New Orleans won their first and only Super Bowl victory. It was the best birthday present ever.

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I love to make wings for parties. They’re usually pretty simple to prepare and most people love them. I decided on pineapple sesame wings because I’ve been craving something sweet, but not too sweet. These wings are the perfect combination of sweet, salty, chickeny, spicy, sticky goodness.

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Pineapple Sesame Chicken Wings

  • 3-4 pounds chicken wings, split into drumettes
  • 2¼ cups pineapple juice
  • ¾ cup soy sauce or gluten-free tamari sauce
  • 2 T sesame oil
  • 4 garlic cloves, peeled and finely chopped
  • 2 T fresh ginger, peeled and finely chopped
  • ¾ tsp red pepper flakes
  • freshly ground pepper
  • 2 T cornstarch + ¼ cup cold water
  • 3 T brown sugar
  • 2 T sesame seeds
  • 1-2 green onions, sliced on the bias, green parts only

Combine wings, 1½ cups of the pineapple juice, soy sauce, sesame oil, garlic, ginger and red pepper flakes in a gallon-sized resealable plastic bag (Ziploc). Refrigerate at least 4 hour to allow flavors to marry.

Preheat oven to 425˚F. Prepare a sheet pan with a sheet of parchment and a rack. Spray with non-stick spray or coat with avocado or other high-heat oil to prevent sticking. Remove wings from marinade and place on prepared sheet pan. Season with freshly ground pepper. Place in oven on middle rack for 30 minutes. While wings are baking, pour marinade into a small saucepan. Add the remaining ¾ cup pineapple juice and brown sugar. Bring to a boil for 5 minutes. Mix cornstarch with the cold water. Pour into boiling marinade mixture. Stir until thickened. Remove from heat and set aside.

After wings have baked for 30 minutes, remove from oven and brush top side first with glaze. Flip wings over and brush again with glaze. Place wings back in oven and bake another 15 minutes. Remove from oven and brush with glaze again. Place wings back in oven for another 5 minutes. Remove from oven and set aside to cool slightly. Transfer to a serving tray and top with sesame seeds and green onions. Serve with any leftover glaze (see notes).

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Notes:

  • This makes a lot of glaze. Conversely, you could skip the extra ¾ cup pineapple juice, cornstarch and brown sugar, but add ¼ cup pineapple jelly. Bring marinade to a boil for at least 5 minutes then simmer until it’s thickened slightly. I would have done this but I forgot to buy the pineapple jelly.

 

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