Caribbean Chicken Wings

Ingredients

1/2

cup pineapple juice

1/2

cup ketchup

1/4

cup packed brown sugar

1/4

cup teriyaki marinade and sauce

1/4

cup honey

cloves garlic, finely chopped

pounds chicken drummettes (about 24)

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1

Heat oven to 350°. Line rectangular pan, 13x9x2 inches, with aluminum foil.
2

Heat all ingredients except chicken to boiling in 1-quart saucepan, stirring occasionally. Place chicken in pan; pour sauce over chicken.
3

Bake uncovered about 1 hour, turning chicken 2 to 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
4

Spray inside of 3 1/2-quart slow cooker with cooking spray. Place chicken in slow cooker. Cover and keep warm on low heat setting.

You can prepare and bake these yummy drummettes up to 24 hours ahead. Cover with foil and refrigerate. Reheat them in the slow cooker.
Serve the chicken wings in the slow cooker with plenty of paper napkins and plates.
For a real Caribbean feel, add 1 cup chopped fresh pineapple and 1/4 cup chopped green or red bell pepper to the chicken, and serve in a silver chafing dish.