Shelly's Recipe

West Bank Wings

Category: Wings

Makes 10 appetizer servings.

3 pounds chicken wing pieces
1 tablespoon vegetable oil
2 teaspoons Creole Seasoning
1/2 cup pineapple juice
1/4 cup cane syrup or molasses
1/4 cup Creole Mustard
1/4 cup sweet chili sauce, such as Thai Kitchen
1 tablespoon minced fresh garlic
3/4 teaspoon crushed red pepper
1/2 teaspoon ground ginger
Chopped fresh cilantro
Sesame seeds

1. Preheat oven to 450. Toss chicken wings with oil and Creole Seasoning in large bowl. Arrange wings in single layer on foil-lined large shallow baking pan.

2. Bake 35 minutes or until wings are cooked through and skin is crisp.

3. Mix remaining ingredients, except cilantro and sesame seeds, in large skillet. Bring to boil on high heat. Reduce heat to low; simmer about 15 minutes or until sauce is reduced by a third and is a "syrup" consistency. Add wings; toss to coat with sauce. Transfer wings to serving platter. Garnish with cilantro and sesame seeds. Serve immediately.