1 1/4 lb. chicken wings (I use chicken breast cut into palm portioned sizes)
1/4 cup all-purpose flour
1/4 tsp. garlic salt (I use 2 garlic cloves minced)
1/4 tsp. lemon-pepper seasoning
4 1/2 tsp. cooking oil
1/2 cup sugar (I use splenda)
1/4 cup whie wine vinegar or rice vinegar
2 tbsp. unsweetened pineapple juice
2 tbsp. ketchup
1/2 tsp. soy sauce
Green onions (optional)
Preheat oven to 350 degrees. Cut off and discard tips of chicken wings. Cut wings at joints to form 12 to 15 pieces.
In a shallow dish combine flour, garlic salt if using, and lemon-pepper seasoning. Coat each chicken piece with the flour mixture.
Heat oil in a 10-inch skillet. Add coated chicken pieces to skillet. Cook, uncovered, until brown, turning occasionally. Remove chicken pieces from skillet and arrange in a 2-quart rectangular baking dish.
In a small saucepan whisk together sugar if using, vinegar, pinapple juice, ketchup, and soy sauce. Bring to boiling. stirring to dissolve sugar; pour over chicken. Bake, uncovered, about 30 minutes or until chicken is tender and no longer pink, turning pieces over after 15 minutes. If desired, garnish with green onions. Makes 12 to 15 pieces.
- 153 Cal.
- 9g Total fat (2g sat. fat)
- 36 mg Chol.
- 108 mg Sodium
- 9g Carbo.
- 0g Dietary fiber
- 9g Protein