- 20 Wings cut in 2
- 2 Cup Flour (if Frying)
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Paprika
- 1 Tbsp. Onion Powder
- 1 1/2 tsp. Garlic Salt
- 1/2 Cup Pineapple Juice
- 1/4 Cup Pineapple Tidbits or small pieces
- 3 Tbsp. Whiskey
- 1 Cup Brown Sugar
- 3 Tbsp. Worcestershire Sauce or 1 Tbsp. Dark Soy Sauce
- 2 Beef or Chicken Bullion Cubes
- 1/4 cup water
- 1 Cup Oil
- 1 stalk scallion garnish
- 4 cloves Garlic minced
- * 1 Tbsp. Tobasco or any hot sauce (optional) If you want spicy
- 1 Tbsp. Cornstarch or more if needed
- 2 Tbsp. Water
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Wash & cut chicken wings in 2 pieces.
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In a small bowl, mix flour, salt, black pepper & paprika. (for frying , see baking instructions below)
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Coat Chicken with flour mixture and place in the fridge at least 1 hr.
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Place all sauce ingredients together in a medium saucepan except cornstarch & water. Mix cornstarch & water in a small cup & set aside.
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Bring sauce ingredients to boil on med-hi heat, once boiling, simmer for about 12 minutes. Add cornstarch mixture a little at a time to desired thickness, stirring until slightly thick and clear.
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Heat a medium deep saucepan with oil on medium heat about 2 minutes or until hot. Fry a few pieces at a time until golden brown on each side around 5 minutes. Remove to a paper towel lined plate.
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When ready to serve, dip each piece in sauce, garnish with scallion as desired.
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If baking, season wings with 1 tsp season salt, 1 tsp. garlic salt, & 1 tsp. black pepper. Rub together. Use a foil lined baking sheet. Spray with non-stick cooking spray. Place wings 1" apart. Preheat oven to 400 degrees. Bake for 20 minutes, turn, and bake another 20 minutes or until brown. Remove from oven & dip in sauce & serve.
Another option while baking is to baste each side with the sauce and continue baking after the 1st 20 minutes so the sauce bakes in.
Serving suggestions are very versatile. We sometimes use French Fries, or sweet potato fries for a healthier alternative. This also goes well with baked or mashed potatoes, vegetables or rice.