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!




  • 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, (2 g saturated fat, 2 g polyunsaturated fat, 3 g monounsaturated fat), 65 mg cholesterol, 228 mg sodium, 7 g carbohydrates, 0 g fiber, 5 g sugar, 11 g protein.