Categories: Asian

Ingredients

• 3 pounds frozen plain chicken wing drumettes (about 30)
• 1/2 cup packed brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons grated fresh ginger
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/2 cup pineapple juice
• 1/2 cup reduced-sodium chicken broth or water
• 1/4 cup finely chopped green sweet pepper
• 2 tablespoons soy sauce
• Thinly sliced green onions (optional)

Directions

1. Line a 15×10×1-inch baking pan with foil, if desired. Place frozen drumettes in prepared baking pan. Bake in a 400°F oven for 50 to 60 minutes or until skins are crispy.

2. Meanwhile, in a small saucepan combine brown sugar, cornstarch, ginger, and crushed red pepper. Stir in pineapple juice, broth, sweet pepper, and soy sauce. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Set aside.

3. Carefully drain off any juices from baking pan. Brush drumettes with some of the glaze mixture. Bake 10 minutes more. Brush with more of the glaze mixture. Place on serving plate. If desired, sprinkle with green onions. Pass remaining glaze mixture.

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