It's appertizer* week for us over at the My Girl, Paula! group. With New Year's Eve and football parties still to come, now's the perfect time to start planning out your menus. Chicken wings are always fun, and Paula Deen's Polynesian Chicken Wings are a welcome departure from the ever-present buffalo wings. Don't be concerned about the sweetness level of this dish--there is enough soy sauce and garlic in there to make these plenty savory. Also, the ginger seems quite pungent in the marinade, but it mellows out quite nicely once the wings are cooked. The overall flavor is vaguely sweet, savory, Asian-y and thoroughly delicious!
*I've actually seen that typo in a cookbook! :D
Polynesian Chicken Wings (serves 12-15)
From The Lady & Sons, Too! by Paula Deen
3 pounds chicken wings
1 cup pineapple preserves
½ cup sherry
½ cup frozen orange juice concentrate
½ cup soy sauce
½ cup packed brown sugar
¼ cup vegetable oil
1 tsp. garlic powder
1 tsp. ground ginger
Chop off the wing tips; discard them, or save them for making soup. Cut each wing into 2 pieces. Place the wings in a glass baking dish. Combine the remaining ingredients and pour this mixture over the wings. Marinate overnight in the refrigerator.
Preheat oven to 350°F. Remove the chicken wings from the marinade and place them in a shallow pan (a jelly roll plan is perfect). Pour 1 cup marinade liquid over (discard remainder). Bake for 1 hour.