 |
Prep Time: 180 Minutes Cook Time: 55 Minutes |
Ready In: 235 Minutes Servings: 4 |
|
healthier, baked Chicken wings that still retain that crunchy outside, and tender inside. Extremely flavorful, the Hawaiian flare mixed in with the Asian flare complement eachother very well. Ingredients:
20 -25 bone-in chicken wings (fresh or thawed) |
1/4 cup vegetable oil |
2 tablespoons ground ginger |
1 tablespoon garlic powder |
1/4 teaspoon onion salt |
1/4 teaspoon chili powder |
3 cups crushed corn flakes |
1 tablespoon flour |
teriyaki sauce, recipe |
1/2 cup packed dark brown sugar |
1/4 cup low sodium soy sauce |
20 ounces crushed pineapple |
4 tablespoons coconut milk |
1/4 cup coconut, shredded |
1/4 cup butter (not margarine) |
1 1/2 tablespoons ground ginger |
1 tablespoon garlic powder |
1 tablespoon black pepper |
1/2 tablespoon cornstarch |
Directions:
1. place all wings in one large ziplock. Pour in 1/4c V oil , coat well.
2. Blend ginger,garlic,onion salt, chili powder together well. Pour into bag and shake to coat well. Refridgerate 2-3 hours before baking.
3. Preheat oven to 375°F
4. In a seperate ziplock bag, mix cornflakes and flour.
5. Place wings 1-2 at a time in cornflake mixture, toss to coat well.
6. Place wings in a single layer onto a well oiled baking sheet.
7. Bake 45-50 min , turning every 5-10 minute
8. Broil an additional 5 minutes on low.
9. While wings are in the oven, grab a sauce pan and turn burner on medium.
10. mix all sauce ingredients, stirring constantly to prevent sticking and burning. 10 minutes or until sauce is thick and sticky in texture.
11. Pour onto cooked wings, coat well. Turn down oven to 200-220 degrees , place back in oven until ready to serve.
|
|