Polynesian Glazed Chicken Wings Recipe

This is a lighter, healthier take on Paula Deen’s  recipe made with only 74 mg of sodium per serving. It was very simple you don’t even need to thaw the wings before you throw them in the oven and then all you do is make up your sauce and your enjoying a decadent meal at home. Paired it with white rice with chopped scallions.

Servings: 30 • Serving Size: 1 wing • Points+: 2 pts 

Calories: 79 • Fat: 5 g • Protein: 5 g • Carb: 5 g

Fiber: 0 g   

Ingredients:

                  3 pounds chicken, frozen wing drummettes, (about 30 wings)

                  1/2 cup(s) sugar, brown (packed)

                  1 tablespoon cornstarch

                  2 teaspoon ginger, fresh, grated

                  1/4 teaspoon pepper, red, crushed

                  1/2 cup(s) pineapple juice, unsweetened

                  1/2 cup(s) broth, reduced-sodium chicken, or water

                  1/4 cup(s) pepper(s), green, bell, finely chopped

                  2 tablespoon soy sauce, reduced-sodium

                  scallion(s) (green onions), (optional)

Directions:

1. Preheat oven to 400°F. Place frozen drummettes in a 15x10x1-inch baking pan. Bake for 50 to 60 minutes or until skins are crispy.

2. Meanwhile, in a small saucepan, combine brown sugar, cornstarch, ginger, and crushed red pepper. Stir in pineapple juice, broth or water, sweet pepper, and soy sauce. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Set aside.

3. Carefully drain off any juices from baking pan. Brush drummettes with some of the glaze mixture. Bake for 10 minutes more. Brush with more of the glaze mixture. Place on serving plate. If desired, sprinkle with green onions. Pass remaining glaze mixture.