☰

Pineapple Pock Pock Wings

Total Time: 4½ hours

Servings: 10

Ingredients

5 dozen Chicken Wings

2 cups Flour

1 tbsp Seasoned Salt

1 tbsp Corn starch

1 tbsp Granulated Garlic

1 tbsp Black Pepper

3 cups DOLE Pineapple Juice

2 cups DOLE Pineapple Tidbits in Juice

2 tbsp Gochujang

1 tsp Fish sauce

1 tbsp Garlic, minced

¼ cup Corn Starch Slurry

1 cup Peanuts, crushed

1 cup Cilantro, chopped

In a bowl add pineapple juice, garlic, gochujang, fish sauce, and mix. Add Wings to marinade and refrigerate for 4 hours.
Remove wings to dry and keep marinade.
Mix flour, seasoned salt, corn starch, pepper, granulated garlic and combine well.
Toss wings in flour mix and fry in 350 degree fryer for 12 minutes or until fully cooked and crispy.
Heat remaining marinade and pineapples over medium heat until juice reduce by half.
Add corn starch slurry and cook for 2 additional minutes.
Toss wings in sauce and top with peanuts, and cilantro.