Old Chinese family recipe frequently brought to lanai parties, pot-lucks and of course University of Hawaii Rainbows tail-gate parties! Serve with rice, beer, mai tais and pineapple daiquiris. —Arthur Ling
about 48 wings & drummettes and about 20 ribs
4.5 to 5 pounds
pack of chicken wings
Pork back ribs
frozen pineapple-orange juice concentrate, defrosted 1 small can undiluted
Soy sauce, I use Kikkoman brand
Creamy peanut butter
Fresh Cilantro, chopped
grated fresh ginger root
chopped fresh garlic
chopped fresh pineapple (1 can)
rough chopped cilantro
In This Recipe
Cut off wingtips, and discard; cut wings in half at joint.
Separate/cut the ribs along a 2 or 3 rib spacing.
Distribute wings and ribs in gallon-sized heavy-duty zip-top plastic bags.
Stir together juice concentrate and next 6 ingredients.
Reserve 3/4 cup marinade for a dip. Pour remaining mixture evenly over wings
and ribs; seal, shake and refrigerate (overnight) 8-12 hours, turning twice.
Preheat the oven to 425 degF. Adjust the racks to about 8 inches from top.
Remove wings and ribs from marinade and let rest at room temp for 30 minutes. Place meat on racks in shallow aluminum foil lined roasting pans.
Put pans into the upper oven space. Bake at 425 for 10 minutes.
Then, turn oven temp down to 375degF. Bake for 20 to 25 minutes or until done.
Remove to serving platter and let rest for 10 minutes.
Microwave reserved 3/4 cup sauce in a 4 cup glass cup/bowl at HIGH
2 minutes or until boiling, stirring once. Serve as a dip with wings and ribs.
Sprinkle the chopped pineapple, cilantro and crushed peanuts over the ribs and wings.
Serve with beer or mai tais / pineapple daiquiris with cocktail umbrellas.