Baked Chicken Wings Recipe

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place the frozen banana mixture in a large resealable plastic bag and place in a shallow dish or bowl. Cover and refrigerate overnight.

In a large bowl, beat chicken pieces until coated. Transfer to the banana mixture and mix together; pour mixture over chicken. Sprinkle with flour, cornstarch, baking powder and baking soda, and pour over chicken.

Cover and refrigerate chicken and potato mixture overnight.

Bake uncovered at 350 degrees F (175 degrees C) for 1 hour.

Meanwhile, grease a large roasting pan. Brush the roasting pan with melted butter and drizzle melted butter onto the bottom and sides of the roasting pan; place chicken onto the roasting pan, leaving about 1 inch of space at the top of the pan for the chicken wings.

Bake uncovered for 2 to 3 hours in the preheated oven. Remove from oven and let stand for 10 minutes.

Remove wings from the roasting pan, place in a shallow dish. Pour fluid over all; drizzle with cornstarch mixture. Cover and refrigerate overnight.

While remaining chicken wings are roasting, grease the foil foil or plastic wrap on a large baking sheet. Place the wings in the foil or plastic wrap and brush with melted butter. Place hot water in a small saucepan and add tamarisk. Heat gently and stir until thickened. Remove foil from wings and sprinkle with crushed pineapple.

When chicken is cool enough for flipping, cut each breast into 4 slices and place on foil or plastic wrap. Flip chicken slices and place on foil or plastic wrap. Serve chicken wings with spoon, spoon spoon creaminess evenly over the entire chicken.