12 chicken wings
3 tbsp. butter
1 sm. onion, sliced
1 (8 1/2 oz.) can pineapple chunks, drained and juice preserved
Orange juice 1/2 c. soy sauce
2 tbsp. brown sugar
1 tbsp. vinegar
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. mace
1/2 tsp. Tabasco sauce
1/4 tsp. dry mustard
1 1/2 tbsp. cornstarch

Fold tips of wings under to form triangle. Melt butter in large skillet. Add wings and onions, cook until wings are brown on both sides, about 10 minutes. Measure syrup, add orange juice to make 1 1/4 cup liquid. Blend soy sauce, sugar, vinegar, ginger, salt, mace, Tabasco sauce and dry mustard. Pour over chicken. Cover and simmer for about 30 minutes or until tender, basting once or twice. Remove wings to hot platter. Add small amount of cold water to cornstarch. Blend in some of the hot liquid. Return to liquid in skillet with pineapple chunks, stir and bring to a boil. Serve wings with sauce over rice. Serves four.