Caribbean Chicken Wings (Appetizers)

 

Makes 24 drummettes

• ½ cup pineapple juice
• ½ cup ketchup
• ¼ cup packed brown sugar
• ¼ cup teriyaki marinade and sauce
• ¼ cup honey
• 2 cloves garlic, finely chopped
• 24 chicken wing drummettes (about 2 lb)

1. Heat oven to 350F (180C) ; line 13 x 9-inch pan with foil.
2. In 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally.
3. Place chicken in pan ; pour sauce over chicken.
4. Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone.
5. Spray inside of 3½-quart slow cooker with cooking spray ; place chicken in slow cooker, cover.
6. Keep warm on low heat setting.

BON APPÉTIT