Glazed chicken wings in pineapple marinade
Votes: 1
Time: 3 hours 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 589, total fat 39 G., saturated fats 10 G., proteins 42 G., carbohydrates 16 G., fiber 1 G., cholesterol 252 mg, sodium 781 mg, sugar 12 G.
Calories 589, total fat 39 G., saturated fats 10 G., proteins 42 G., carbohydrates 16 G., fiber 1 G., cholesterol 252 mg, sodium 781 mg, sugar 12 G.
Marinate the chicken wings in a wine marinade with pineapple juice and chili pepper and bake in the oven until crispy and delicious. Don't throw away the marinade; it will create a delicious and flavorful sauce. Simply simmer it on the stovetop until it thickens slightly, then serve with the wings for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 tbsp. pineapple juice
- 1/3 cup lightly salted soy sauce
- 1/4 cup light brown sugar
- 2 tbsp. l. sesame oil
- 2 cloves garlic, crushed
- 2 tbsp. chili powder
- 1-1.5 tsp crushed red chili flakes
- 1.3 kg chicken wings (shoulder parts only)
- 1.5 tsp arrowroot powder or 1 tbsp cornstarch
- 1/4 cup chopped fresh cilantro leaves
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the pineapple juice, soy sauce, wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar dissolves. Place the wings in a 4-quart resealable plastic bag.
- Add the marinade to the chicken and seal the bag, squeezing out as much air as possible. Marinate the chicken in the refrigerator for 3 hours.
- Position a rack in the center of the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and spray generously with cooking spray.
- Remove the chicken from the marinade and place it in a single layer in the prepared baking dish. Season the chicken with salt and roast until the skin is caramelized and darkened, about 30-35 minutes.
- Meanwhile, transfer the marinade to a small saucepan. Add arrowroot or cornstarch, if using, and bring to a boil over medium heat (to kill bacteria). Reduce heat to low and simmer until the sauce thickens, about 5 minutes. Let cool for 10 minutes.
- Using a pastry brush, brush the chicken with the sauce or pour it into a small bowl and serve. Transfer the chicken to a platter, sprinkle with chopped cilantro, and serve.
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