Ingredients
3/4 cup low-sodium soy sauce
3/4 cup pineapple juice
1/4 cup plus 2 tablespoons honey
4 lbs. chicken wings, separated at joints, tips discarded (about 40 pieces)
Preparation
Combine sauce, juice and honey in a large ziplock bag. Seal bag and gently shake to incorporate honey. Add wings. Seal and turn bag to coat wings. Refrigerate for at least 1 hour and up to overnight.
Preheat oven to 375. Line a rimmed baking sheet with foil. Arrange wings in a single layer in pan and pour marinade on top. Bake until skin has browned, about 1 hour and 15 minutes, turning wings over halfway through.
Using tongs, transfer chicken to a platter and serve.
