Baked Chicken Maridane Recipe For Supper

Chicken Wings Recipe Ingredients:

3 pounds frozen wing drummettes chicken, approximately 30 wings
¼ cup green bell pepper, chopped finely
½ cup fresh pineapple juice, unsweetened (if you use canned pineapple juice then choose unsweetened ones)
1 tablespoon cornstarch
2 teaspoon fresh ginger, grated
½ cup water or same amount of chicken broth, reduced sodium and reduced fat
½ cup brown sugar, packed
2 tablespoon soy sauce, reduced sodium
¼ teaspoon red pepper, crushed
Green onions or scallions
Non-stick cooking spray

Method:

1. Preheat the oven to 400 degree Fahrenheit. Lightly grease a large rectangular baking dish (around 15x10x1 inch in size) and leave aside.
2. Spread the frozen chicken drummettes in the prepared baking dish and place the dish in the preheated oven. Bake until the skin of the chicken wings are crispy, it will take about 50 to 60 minutes to get crispy.
3. While the chicken drummettes are getting baked, combine crushed red pepper, fresh grated ginger, brown sugar and cornstarch in a small saucepan. Add water or chicken broth, soy sauce, pineapple juice and sweet pepper to it. Cook the contents stirring constantly over medium heat for 4 to 5 minutes or till the gravy is thickened and bubbly. Lower the heat and simmer on low flame for a minute or two more. Leave aside.
4. Meanwhile remove the baking pan from the oven and drain off any juices from the baking dish carefully. Brush these crisp chicken drummettes with half of the prepared glaze mixture. Place the drummettes again in the oven to bake for 10 more minutes. Remove from the oven again and brush the drummettes with the remaining glaze mixture. Spread the prepared chicken drummettes in a serving plate and sprinkle green onions all over. Serve hot with any remaining glaze mixture. This recipe makes 30 servings.

Health Tip:

• Polynesian glazed chicken wing is a low calorie, diabetes friendly recipe which provides about 80 calories and 5 gm fat per servings.
• This recipe can be considered heart friendly and can be easily enjoyed by those on low sodium or low cholesterol diets as it provides only 29 mg cholesterol and 74 mg sodium per serving.
• To make this recipe further healthy, serve it over a platter of fresh vegetable greens or fresh vegetable salads (like cabbage, celery, tomatoes, carrots, parsley or cucumber).
• Preferably choose chicken without the skin and try to trim off any visible fat from the chicken before cooking.