Sticky Pineapple Teriyaki Chicken Wings
Ingredients
- 36 chicken wings or drummettes
- 1 cup low sodium soy sauce
- 1 cup pineapple juice
- 1 cup beer
- 1/2 cup brown sugar
- 2 tablespoons dried minced onions
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons olive oil
Instructions
- Place wings in a large zip-top bag or glass bowl
- In a medium bowl, add the remaining ingredients, except for the olive oil, and whisk together until well combined
- Pour marinade over chicken, and refrigerate for at least 4 hours
- Add olive oil to a hot skillet, then add chicken and brown on both sides
- Add marinade to skillet, and heat until boiling and let sauce gradually reduce
- Reduce heat to medium low, cover, and cook, stirring occasionally, until internal temperature is at least 160 degrees, according to meat thermometer. Let simmer over low heat until ready to serve
Recipe Notes
Make sure to use pineapple juice in its own container and not the juice from canned pineapple
Patner Pinterst
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