2 1/2 lb chicken wings with tips removed
2 tbsp low sodium soy sauce
1/3 cup oil
1/2 cup brown sugar
1/3 cup white vinegar
3/4 cup hot sauce
1 tsp mustard
12 oz unsweetened pineapple juice (approx 1 can)
Sea salt to taste (optional)
2 ½ cups cooked white rice
Remove tips of chicken wings.
Heat oil in pan and cook chicken wings until golden brown.
Remove chicken wings and allow to stand.
Drain the majority of oil from pan and add sugar, mustard, vinegar, juice, hot sauce, soy sauce, and salt. Bring to boil, stirring occasionally.
Simmer on very low heat about 4 to 5 minutes. Add browned chicken wings and toss through allowing the wings to be covered by the sweet and sour sauce.
Simmer 5 to 10 minutes. Serve with white rice