These Dole Lemon Chicken Wings are a crowd-pleasing favorite that balances sweet, tangy, and savory flavors in every bite. The wings are marinated in a delicious mixture of crushed pineapple, honey, ketchup, and fresh lemon, allowing the meat to absorb those bright, tropical notes. Baked until golden and crispy, then brushed with a thickened, glossy sauce, they deliver a sticky, caramelized finish that is hard to resist. Perfect for game day gatherings, casual weeknight dinners, or potlucks, this dish is simple to prepare yet feels indulgent. The combination of rosemary and garlic adds a subtle herbal depth that cuts through the sweetness, making it a well-rounded and satisfying meal for the whole family.
Dole Lemon Chicken Wings
Description
These Dole Lemon Chicken Wings are a crowd-pleasing favorite that balances sweet, tangy, and savory flavors in every bite. The wings are marinated in a delicious mixture of crushed pineapple, honey, ketchup, and fresh lemon, allowing the meat to absorb those bright, tropical notes. Baked until golden and crispy, then brushed with a thickened, glossy sauce, they deliver a sticky, caramelized finish that is hard to resist. Perfect for game day gatherings, casual weeknight dinners, or potlucks, this dish is simple to prepare yet feels indulgent. The combination of rosemary and garlic adds a subtle herbal depth that cuts through the sweetness, making it a well-rounded and satisfying meal for the whole family.Ingredients
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Drain the crushed pineapple, reserving 1/4 cup of the juice or syrup.
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In a large bowl, combine the reserved pineapple juice, pressed garlic, ketchup, honey, Worcestershire sauce, crumbled rosemary, and salt. Whisk until smooth.
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Add the drained pineapple chunks and thinly sliced lemon to the sauce mixture and stir to combine.
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Arrange the chicken wings in a single layer in a 3-quart shallow casserole dish or baking pan.
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Pour the pineapple sauce mixture evenly over the chicken wings, ensuring they are well coated.
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Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 3 hours, or overnight, to allow the wings to marinate.
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Remove the dish from the refrigerator and let it sit at room temperature for 15 minutes.
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Carefully remove the chicken wings from the dish, placing them on a baking sheet lined with parchment paper or foil. Reserve the marinade liquid in the dish.
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Transfer the reserved marinade liquid to a small saucepan. If cornstarch is available, mix 1 tablespoon with 1 tablespoon cold water and stir into the sauce to thicken it.
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Cook the sauce over medium heat, stirring constantly, until it thickens and becomes clear, just before boiling. Remove from heat.
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Place the baking sheet with wings in the preheated oven. Bake for 20 minutes.
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Remove from oven, brush the wings generously with the thickened sauce, and flip them over.
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Brush with more sauce and return to the oven for another 10-15 minutes, or until the wings are golden brown, crispy, and cooked through.
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Remove from oven and let rest for 5 minutes before serving. Brush with any remaining sauce for extra gloss.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 997.6kcal
- % Daily Value *
- Total Fat 44.3g69%
- Saturated Fat 12.0g60%
- Cholesterol 216.0mg72%
- Sodium 5986.8mg250%
- Total Carbohydrate 48.1g17%
- Dietary Fiber 2.1g9%
- Sugars 41.7g
- Protein 89.1g179%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
