Zarela's Pineapple-Ginger Wings 3/4/21 Recipe

Courtesy of Better Homes and Gardens Magazine.

Ingredients                                                               

½ cup pineapple juice

¼ cup orange juice

¼ cup lime juice

¼ cup soy sauce

¼ cup grapeseed or vegetable oil

1 teaspoon kosher salt

1 teaspoon ground coriander

½ cup chopped fresh cilantro

4 garlic cloves

1 serrano pepper

1 2-inch piece peeled fresh ginger

Ground black pepper

4 pounds chicken wings, cut at joints and tips discarded (24 to 28 wings)

3 green onions, thinly bias-sliced

2 tablespoons white sesame seeds, toasted

Directions

Step 1:

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

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

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.

Step 6:

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

Recipe Summary

Hands On: 35 mins

Total: 1 hr 40 mins

Servings: 4