In honor of Little Sissy's 2nd birthday, Big Sissy decided to get busy in the kitchen and make a new appetizer for the festivities. We decided to turn to our new Quick & Easy family favorites Gooseberry Patch cookbook for Chinese Chicken Wings.
2-3 lbs. of chicken wings
1/2 c. soy sauce
1 c. pineapple juice
1/3 c. brown sugar, packed
1t. ground ginger
1 t. garlic salt
1/2 t. pepper
To help Big Sissy out, I cut each chicken wing into 2 parts and we pre-measured all of the ingredients before we started filming. She also divided the chicken wings between 2 bags as we doubled the recipe.
After being "assisted" by Little Sissy, Big Sissy added garlic salt not garlic sauce and added freshly cracked black pepper.
Then it was time to add the sauce to the wings.
After marinating for several hours or overnight, she arranged the wings in a single layer on an ungreased jelly-roll pan. (I think we should have lined it with parchment paper as the pan was a bit sticky after baking.) Bake at 450 degrees for 25-30 minutes or until golden and juices run clear when chicken is pierced with a fork.
Since we needed to keep the wings warm, we used the crock pot with one of those handy dandy liners to keep them warm for serving; however, they didn't stay in the crock pot for long as everyone was anxious to try them. They were a big hit.