Sweet-Sour Chicken Wings
  • 1 can (8 ounces) crushed pineapple in syrup, drained but save syrup
  • Water
  • ⅓ cup packed brown sugar
  • ¼ cup distilled white vinegar
  • 1 Tablespoon dry mustard
  • ½ teaspoon salt
  • Dash pepper
  • Dash cayenne pepper
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 12 chicken wings, about 2 pounds
  1. Heat oven to 375 degrees.
  2. Drain pineapple but reserve syrup. Add enough water to drained syrup to measure 1 cup; pour into a small saucepan. Add brown sugar, vinegar, dry mustard, salt, pepper, and cayenne.
  3. Combine cornstarch with the 2 Tablespoons water and add to saucepan. Cook and stir over medium heat until thick and glossy, about 5 minutes. Stir in crushed pineapple.
  4. Place wings in a baking dish large enough to have wings flat and not overlapping. Spoon on half the sauce. Bake uncovered for 30 minutes. Turn wings and spoon on remaining sauce. Bake uncovered another 30 minutes until wings are tender. Serve immediately. Serves 4.
Recipe by The Culinary Cellar at http://theculinarycellar.com/sphere-magazine-february-1976/