2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary.
Remove wings as they brown.
Drain drippings from skillet.
Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet.
Bring to boil, stirring occasionally.
Simmer gently about 5 minutes.
Add browned chicken wings.
Simmer 15 minutes.
Turn wings and cook uncovered 15 minutes longer.
Serve with rice.
Makes 4 servings.