1/2 c pineapple juice
1/2 c ketchup
1/4 c packed brown sugar
1/4 c teriyaki marinade and sauce
1/4 c honey
2 garlic cloves, minced
2 lbs chicken wings or drummettes (about 24)
Preheat oven to 350 F. Line a 13 x 9″ pan with foil and lightly spray with an aerosol cooking spray. In a 1 qt saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken. Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180 degrees). To Make Ahead: Prepare and bake the drummettes up to 24 hours before serving. Cover with foil and refrigerate, then reheat them in the oven. Yield: 24 drummettes.