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RECIPE OF THE MONTH OF NOVEMBER

PINEAPPLE CHICKEN WINGS

INGREDIENTS:

2 lb. (900 g) Reuven Fully Cooked Plain Steamed Wings, cooked from frozen
1 can (14 fl oz./398mL) pineapple tidbits in juice, undrained
1 cup of your favourite Sweet & Sour BarBQ Sauce

                                                                                    

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PREPARATION:

  • Deep fry Reuven Fully Cooked Plain Steamed Wings at 200ºC (392ºF) for 4 minutes.
  • Drain pineapple, reserving 1/4 cup juice. Mix juice with barbecue sauce and pineapple. Spoon over wings; toss to coat
  • Serving Suggestion : Serve wings over a bed of rice, so that the rice soaks up the sauce.
  • 6 servings

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