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Pineapple Teriyaki Wings
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Pineapple Teriyaki Wings

Author Meg's Everyday Indulgence

Ingredients

  • 20 chicken wings
  • Salt and pepper

For the Pineapple Teriyaki Sauce:

  • 1 cup fresh pineapple, pureed
  • 2/3 cup low sodium soy sauce
  • 2 Tbsp. brown sugar
  • 1 Tbsp. ketchup
  • 1/4 tsp. ground ginger
  • 1/2 Tbsp. sesame seeds

Instructions

  • Preheat oven to 400 degrees F. Grease a heat proof rack with nonstick spray and place over a foil lined rimmed baking sheet. Pat wings dry with paper towels and sprinkle each side with salt and pepper. Place on prepared rack. Bake for 30 minutes. 
  • Meanwhile, make the pineapple teriyaki sauce: heat a saucepan over medium low heat. Add all ingredients except for the sesame seeds and bring to a simmer. Simmer for 10 to 15 minutes, until thickened and slightly syrupy. Stir in sesame seeds. Set aside.
  • Remove chicken wings from oven and brush both sides with pineapple teriyaki sauce. Cook another 10 minutes then brush again with sauce. Cook 5 more minutes then remove from oven.