This chicken wing appetizer can be made and served in a cast-iron skillet. Because the skillet retains heat so well, food stays warm longer in it!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. In a 12-inch cast-iron skillet heat oil over medium-high. Add wings; cook 10 minutes or until browned, turning once. Drain off fat.

  • Pour Asian Ginger and Soy Sauce or Pineapple Teriyaki Sauce over chicken wings. Simmer, covered, 5 minutes. Simmer, uncovered, 10 to 15 minutes more or until chicken is no longer pink and sauce is slightly thickened, stirring occasionally. If desired, sprinkle with green onions.

Asian Ginger and Soy Sauce

In a small bowl combine 1/2 cup dry white wine, 1/3 cup thinly sliced fresh ginger; 1/4 cup reduced-sodium soy sauce; 2 Tbsp. each hoisin sauce, frozen orange juice concentrate, and honey; 1 tsp. Chinese five-spice powder; and 1 clove garlic, thinly sliced.

Pineapple Teriyaki Sauce

In a small bowl combine 1/2 cup each reduced-sodium soy sauce and sake or dry white wine, 1/3 cup unsweetened pineapple juice, 2 Tbsp. each honey and thinly sliced fresh ginger, and 1 clove garlic, thinly sliced.Per serving: same as above except 136 calories, 5 g carbohydrate, 4 g total sugar, 1% Vitamin C, 329 mg sodium

Nutrition Facts

148 calories; 8 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 65 mg cholesterol; 228 mg sodium. 278 mg potassium; 7 g carbohydrates; 0 g fiber; 5 g sugar; 11 g protein; 0 g trans fatty acid; 21 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 6 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;