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| 1/4 Tasse | butter or margarine |
| 1/2 Tasse | tomato ketchup |
| 1 | cloves garlic minced |
| 3 x ca. 450 g | Chicken wings; tips removed |
| 1 Tasse | bread crumbs fine, dried |
| 1 Dose | (14-oz) pinapple chunks |
| 2 Esslöffel | brown sugar |
| 1 Esslöffel | Minched fresh ginger (I use a teaspoon of dry) |
| 1 Esslöffel | Worcestershire Sauce |
| 1 Prise | Hot pepper sauce (Tabasco) |
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Melt butter in shallow baking pan in 400F oven. Stir together ketchup and garlic; brush over wings, then roll wings in bread crumbs to coat evenly. Place in pan, turning to coat lightly with butter and bake for 30 minutes. Meanwhile, drain pinapple, reserving juice in 2-cup measure; add water to make 3/4 cup liquid. Stir in brown sugar, ginger, Worcestershir sauce and hot pepper sauce. After wings have cooked 30 minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or until chicken is tender, adding pinapple for last 5 minutes. Care should be taken to ensure wings ar lightly browned. Makes about 4 servings.
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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