Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

When Aarón was growing up, his mom, Zarela, worked nights but frequently left food--like these chicken wings--that was easy for her twin sons to reheat.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

35 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Set an oven-safe wire rack in a rimmed sheet pan, or line the pan with parchment paper.

  • In a large bowl whisk together the juices, soy sauce, oil, coriander, and 1 teaspoon kosher salt. Fold in the cilantro. Using a Microplane, grate garlic, serrano, and ginger into bowl. Season with freshly ground black pepper.

  • Set aside half of the sauce in a small saucepan. Toss the wings in remaining sauce to coat; marinate 15 to 20 minutes. (If you marinate any longer, the pineapple juice will start to "cook" the meat.) Meanwhile, preheat oven to 225°F.

  • Arrange wings in a single layer on rack or parchment, cover with foil, and bake 30 minutes. Meanwhile, cook the reserved sauce in saucepan over medium-low, stirring occasionally, until reduced by about half, about 30 minutes.

  • Remove foil from wings and increase oven temperature to 425°F. With a brush or spoon, glaze wings with the reduced sauce. Bake 25 to 30 minutes more or until an instant-read thermometer registers 165°F. Glaze the wings once more as soon as they're out of the oven.

  • Sprinkle green onions, toasted sesame seeds, and additional chopped fresh cilantro over wings. Serve warm. Serves 4.

Nutrition Facts

641 calories; fat 44g; cholesterol 288mg; saturated fat 11g; carbohydrates 8g; mono fat 18g; poly fat 14g; insoluble fiber 1g; sugars 3g; protein 51g; vitamin a 327.9IU; vitamin c 12.5mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 13.5mg; vitamin b6 1.3mg; folate 39.7mcg; vitamin b12 0.7mcg; sodium 902mg; potassium 616mg; calcium 102mg; iron 2.9mg.