- 2 1/2 pounds chicken wings
- 1 1/2 Tablespoons vegetable oil
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons cornstarch
- Preheat the oven to 400ºF.
- Rinse the chicken wings and thoroughly pat them dry. Transfer the wings to a large bowl and toss them with the vegetable oil and 1/4 teaspoon pepper until well coated. Position the wings on a baking rack in a single layer ensuring that the wings aren’t touching.
- Bake the wings, rotating the pan half-way through, until the chicken is fully cooked, 45 to 50 minutes. Remove the wings from the oven and transfer them to a large bowl.
- In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook the sauce, whisking constantly, until the sugar has fully dissolved.
- In a small bowl, whisk together the cornstarch with 1 tablespoon water to make a slurry. Whisk the slurry into the sauce and bring it to a boil for 1 minute then reduce the heat to a simmer and cook the sauce until it has thickened to the consistency of syrup, about 5 minutes total.
- Pour the sauce over the wings and toss them to combine. Serve immediately.
Source: Just a Taste
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