Dole Lemon Chicken Wings
Ingredients| 1 can (20 oz.) crushed pineapple |
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Drain the pineapple, reserving 1/4 cup juice or syrup. Combine the
reserved liquid with garlic, ketchup, honey, Worcestershire sauce
rosemary and salt. Stir in the lemon slices and pineapple. Arrange
the chicken in a 3-quart shallow casserole dish. Pour the pineapple
mixture over the chicken. Cover and refrigerate overnight or for at
least 3 hours. Remove the chicken from the dish. Pour the sauce into
a saucepan. Stir in the cornstarch. Cook, stirring, over medium heat
until the sauce is clear and thickened and just coming to a boil.
Brush generously with sauce and bake at 450 degrees for 30 minutes.
Recipe By : The Herald (3-4-96)
Servings: 4
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