#97 · our own recipe
Honey chicken wings with pineapple
Pan-fried wings tossed in a sticky honey, soy and pineapple sauce.
Our own recipe, written out in full from our family kitchen.
Helper view
- Effort
- Easy
- Time
- ~25 min
- Equipment
- Frying pan
- Spice
- Not spicy
- Kids
- Kid-friendly
Tips for little ones
General tips for this type of dish, not from the recipe.
- Mid-joint wings have two thin bones. Take the meat off the bone and cut it into small pieces for little ones.
- Honey is not for babies under 12 months.
- The sticky sauce is sweet - serve their portion with plenty of rice.
Ingredients
- 700g (1.5 lbs) mid-joint chicken wings
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup pineapple juice
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 3 cloves of garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper, to season
- 1 tablespoon oil
Method
- Season the wings lightly with salt and pepper, then pan-fry them in a tablespoon of oil over medium-high heat for 8-10 minutes until browned and cooked through. Remove the wings and set them aside.
- In the same pan, add the garlic and ginger, cooking for 30 seconds until fragrant.
- Stir in the pineapple chunks, pineapple juice, honey, soy sauce, and ketchup. Let the sauce simmer and reduce for 3-5 minutes until it thickens into a syrup.
- Return the cooked wings to the pan and toss them continuously in the bubbling sauce for 1-2 minutes until every wing is heavily coated and sticky.
Tips
Keep the wings moving in the final 1-2 minutes so the sticky sauce coats them without catching on the pan.
Keeping and reheating
General guidance from Hong Kong's Centre for Food Safety on handling leftovers and safe storage temperatures - not specific testing of this recipe.
After cooking, let it cool promptly - putting it in a shallow container speeds up cooling - then cover and refrigerate before 2 hours are up. The fridge should be at or below 4°C. Eat within 3 days, and reheat only once, until it is piping hot all the way through. Add together all periods the food spends at room temperature. If the total is under 2 hours, refrigerate promptly or eat now. At 2 to 4 hours, eat immediately and do not refrigerate for later; if the total exceeds 4 hours, discard it.
More of our own recipes
- Sweet & sour (red sauce) pork chop - easy, ~30 min
- Mapo tofu - easy, ~20 min
- Water chestnut steamed meat patty - easy, ~25 min
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