Chicken wings always go over big as an appetizer. This particular recipe adds a bit of a Hawaiian flair to the wings by garnishing with pineapple. You can put toothpicks into the pineapple chunks to make it easier for guests to indulge.
36 chicken wings, cut into segments -- discard the wing tips
½ cup soy sauce
½ cup pineapple chunks in juice -- use the liquid in the marinade
2 T. minced onions
1 tsp. ground ginger
¼ cup brown sugar
1 cup beer
Combine soy sauce, pineapple juice, ginger, onions, sugar and beer to make a marinade. Add the chicken wing segments to the marinade and marinate 4 hours under refrigeration. After marinating, brown the wings in a skillet with about ¼ cup peanut oil, turning frequently. Once browned, add the marinade to the skillet and simmer for an additional 15 minutes. Place the wings on a serving platter and add the pineapple chunks as a garnish before serving. The remaining marinade can be placed in small bowls for dipping if desired.