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December 1998 Issue
Appetizers for the Holidays!
by Philip R. Gantt
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Hawaiian Chicken Wings

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.
  • Yields: 12 servings
  • Preparation Time: 4½ hours
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