Pineapple Teriyaki Wings
chicken wings (about 2 1/2 pounds total)
tablespoons vegetable oil
cup reduced-sodium soy sauce
cup sake or dry white wine
cup unsweetened pineapple juice
tablespoons thinly sliced, peeled fresh ginger
clove garlic, thinly sliced
tablespoons thinly sliced green onion (1)
- Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. In a 12-inch skillet heat oil over medium-high heat. Add chicken wings; cook about 10 minutes or until brown on both sides. Drain off fat.
- For sauce, in a small bowl combine soy sauce, sake, pineapple juice, honey, ginger, and garlic. Pour sauce over chicken wings.
- Bring to simmering. Cook, covered, for 5 minutes. Cook, uncovered, for 10 to 15 minutes more or until chicken is no longer pink and sauce is slightly thickened, stirring occasionally. Transfer to a serving platter. Garnish with green onion.
Nutrition Facts(Pineapple Teriyaki Wings )
- Per serving:
- 167 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 3 g polyunsaturated fat,
- 4 g monounsatured fat),
- 39 mg chol.,
- 422 mg sodium,
- 5 g carb.,
- 4 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet