3/4 cup pineapple topping
1/4 cup FRENCH'S® Classic Yellow® Mustard
1 tsp. soy sauce
1/2 tsp. grated, peeled ginger
2 Tbsp. Brown sugar
3 lbs. chicken wing pieces, (about 24)
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 500°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.
Alternate Cooking Directions: Deep-fry at 375* F for 10 min. or grill over medium heat 20 to 25 min., turning often. Note: Pineapple topping is available in the ice cream topping section of your supermarket.