Soy sauce, sake, and ginger lend Far East flair to this pineapple chicken recipe. Serve the teriyaki chicken wings as an appetizer, or pile a few on a bed of rice or a scoop of stir-fried veggies to enjoy the a teriyaki wing dinner.
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.