I picked up this sweet and savory twist to chicken wings from my mother-in-law. I always marinate these wings at least overnight — and I’m especially careful to have plenty on hand for the holidays. It’s great to have them in the ‘fridge and ready to serve just in case company stops by.
- 20-25 Chicken Wings
- 1/4 Cup – Sweetened Pineapple Juice
- 1 Cup – Water
- 1 Cup – Soy Sauce
- 1 Cup – Sugar
- 1/4 Cup – Veg Oil
- 1 tsp – Garlic Powder
- 1 tsp – Ground Ginger
Mix all ingredients together, and pour over the wings you’ve arranged in a shallow, covered dish. Refrigerate. The more you marinate, the more flavorful these wings will be. When ready to cook, drain, and place the wings on a cookie sheet. Bake uncovered at 350 degrees for an hour or until the wings are tender and brown. Enjoy!
Now it’s Norwex for the win!
This is a great recipe — but it also makes for some very messy baking pans. Fortunately, Norwex’s Spirinett cleans everything easily. I’m always so impressed by these little guys. Spirinetts clean up even the toughest jobs fast. Always use them wet, and they don’t scratch (Note: Don’t use the Spirinett on teflon-coated surfaces.). I even use them on my glass-top stove — and because I have five kids and a husband, let’s just say I use them a lot. It’s like magic to watch just the Spirinett and water make so many things in my kitchen sparkle. You can buy Spirinetts here — and also check out other Norwex kitchen-cleaning products here.
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