- 3/4 cup pineapple topping
- 1/4 cup French's Classic Yellow Mustard
- 1 teaspoon soy sauce
- 1/2 teaspoon grated, peeled ginger
- 2 tablespoon Brown sugar
- 3 pounds chicken wing pieces
COMBINE mustard, pineapple topping, soy sauce, ginger, and brown sugar in nonstick sauce-pan and whisk to blend. Bring to a boil. Reduce heat; simmer for 10 min. until reduced to a glaze-like consistency.
BAKE wings at 450°F in foil-lined pan on lowest oven rack for 20 to 25 min. until crispy, turning once.
TOSS wings in pineapple sauce to coat.