Tangy Chicken Wingettes

Fall/Winter Sunday's at our house consist of football, football, and more football with halftime reserved for dog walking (In case you were unaware, 3 labs have a LOT of energy). Another Sunday tradition has become having to frantically rush through our breakfast at one of Chicago's 2,589 brunch spots because SOMEONE (read: Gary) forgot to change his Fantasy team. To try and  make light of the situation, he always lets me know that the sooner we get home, the sooner I can get in the kitchen and "do whatever I do in there". So, needless to say, Sunday's have become devoted to finding and testing new football snacks!

I have been searching for a good recipe for make-at-home chicken wings, and I am so happy that I stumbled upon these!  This recipe comes courtesy of Erin Andrews (yes, THAT Erin Andrews), who was recently featured on PEOPLE Magazine's Celebrity Recipe page. The combination of pineapple juice, brown sugar, and ketchup make for a sweet, yet tangy sauce that is sure to please your hungriest crowd!

Tangy Chicken Wingettes

Ingredients:
2 1/2 pounds chicken wingettes
1/4 cup cider vinegar
1/2 cup dark brown sugar
1/4 cup pineapple juice
1 tablespoon soy sauce
3/4 cup ketchup
1 teaspoon mustard

Directions:
1. Broil wings until browned, about 10 minutes per side.
2. Meanwhile, in a large pot, combine vinegar, brown sugar, pineapple juice, soy sauce, ketchup, and mustard. Bring to a boil and stir until sugar is dissolved.
3. Add wings and simmer, uncovered, until wings are tender, about 10 minutes.
4. Serve with your choice of ranch or blue cheese!