Lemon Chicken Wings


1 can (20 oz.) crushed pineapple
2 cloves garlic -- Pressed
1/2 cup ketchup
1/2 cup honey
1 tbsp worcestershire sauce
1 tsp rosemary -- crumbled
1 tsp salt
1 lemon -- thinly sliced
16 chicken wings
2 boneless skinless chicken breast halves -- cut in half
2 tsp cornstarch


Drain the pineapple, reserving 1/4 cup juice or syrup. Combine the reserved liquid with garlic, ketchup, honey, Worcestershire sauce rosemary and salt. Stir in the lemon slices and pineapple. Arrange the chicken in a 3-quart shallow casserole dish. Pour the pineapple mixture over the chicken. Cover and refrigerate overnight or for at least 3 hours.

Remove the chicken from the dish. Pour the sauce into a saucepan. Stir in the cornstarch. Cook, stirring, over medium heat until the sauce is clear and thickened and just coming to a boil. Brush generously with sauce and bake at 450 degrees for 30 minutes.

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