Best Pineapple Chicken Wings Recipes

BBQ CHICKEN WINGS WITH PINEAPPLE-GINGER TERIYAKI SAUCE

Steps:

• For the wings: In a large bowl, combine the cayenne, white pepper and 1/2 teaspoon salt. Add the chicken wings, bell peppers and serrano chiles. Drizzle with the vegetable oil and then, using clean hands and preferably wearing gloves, massage the seasoning mixture into the wings, peppers and chiles. Set aside.
• For the sauce: To a medium saucepan over medium heat, add the soy sauce, vinegar, honey, brown sugar, granulated sugar, sesame oil, garlic, pineapple and ginger and stir to combine. Cook over medium heat until reduced by half and thick enough to coat the back of a spoon, about 15 minutes. Cool slightly.
• Pour half of the cooled sauce over the wings and peppers, reserving the other half for the finished wings.
• Heat a grill pan or a gas or charcoal grill over medium-high heat. Place the wings, peppers and chiles on the grates in a single layer and cook until nicely charred, 6 to 8 minutes per side. Transfer to a serving platter. Pour the remaining sauce over the cooked wings. Garnish with the sesame seeds and green onions.

PINEAPPLE CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees.
• Place chicken wing piecesin a greased 13x9 inch baking pan.
• Bake 30 minutes.
• Drain pineapple, reserving 1/4 cup juice.
• Mix barbeque sauce, pineapple and reserved juice; add to pan with chicken stirring well to coat.
• Bake 30 minutes more or until well browned and sauce is thickened.

HICKORY-SMOKED JERK CHICKEN WINGS WITH PICKLED PINEAPPLE

Steps:

• Make the marinade for the wings: Puree the cilantro, thyme, onion, garlic, chiles, lime juice, cinnamon, nutmeg, allspice, cumin and 2 teaspoons salt in a blender until smooth. Put the chicken wings in a large bowl and pour in the marinade. Cover and refrigerate overnight.
• Make the pickled pineapple: Combine the vinegar and sugar in a large saucepan over high heat and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the lime, orange and yuzu juices. Add the pineapple, onion, roasted red peppers and 2 tablespoons salt. Let sit at room temperature until the pineapple is completely cool and tender, at least 3 hours. Add the cilantro.
• Make the wings: Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a very low heat (165 degrees F to 175 degrees F). Scatter some of the wood chips over the hot coals. Remove the wings from the marinade (no need to wipe them off) and arrange on the cooler side of the grill, over the drip pan. Cover the grill and adjust the vents to maintain a low heat. Cook 2 hours, adding more wood chips halfway through and more charcoal as needed.
• Remove the wings from the grill. Spread out the coals and bring the grill temperature up to medium high (325 degrees F to 350 degrees F). Grill the wings over direct heat, covered and turning often, until the meat easily pulls away from the bone, 20 to 25 minutes. Serve with the pickled pineapple.

SO EASY PINEAPPLE CHICKEN WINGS

Steps:

• 1. Heat oven to 400
• 2. PLACE wings in 13x9-inch pan sprayed with cooking spray. Bake 30 min. I always line my pan with parchment paper for easy clean-up.
• 3. DRAIN pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
• 4. BAKE 30 min. or until chicken is done and sauce is thickened.

PINEAPPLE-SOY CHICKEN WINGS

Steps:

• Combine sauce, juice and honey in a large ziplock bag. Seal bag and gently shake to incorporate honey. Add wings. Seal and turn bag to coat wings. Refrigerate for at least 1 hour and up to overnight. Preheat oven to 375. Line a rimmed baking sheet with foil. Arrange wings in a single layer in pan and pour marinade on top. Bake until skin has browned, about 1 hour and 15 minutes, turning wings over halfway through. Using tongs, transfer chicken to a platter and serve.

CHICKEN WINGS WITH PINEAPPLE SAUCE

Steps:

• in large bowl stir together all marinade ingredients and cut -up chicken wings. marinade at leat 1 hour.
• heat oven to 425*F.
• place chicken wings and marinade on jelly roll pan.
• bake, stirring occasionally for 50 to 60 minutes or until browned and fork tender.
• in 2 qt saucepan combine all sauce ingredients. cook over med-high heat, stirring occasionally until slightly thickened and heated through.

PINEAPPLE CHICKEN WINGS

Steps:

• Heat oven to 400°F.
• Place wings in 13x9-inch pan sprayed with cooking spray. Bake 30 min.
• Drain pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
• Bake 30 min. or until chicken is done and sauce is thickened.

PINEAPPLE CHICKEN WINGS

Steps:

• Preheat oven to 400. Place wings in greased 13x9 inch baking pan. Bake 30 min. Drain pineapple, reserving 1/4 cup juice. Mix pineapple,juice and barbecue sauce. Add to pan with chicken, stirring well to coat. Bake 30 mins. more until well browned and sauce is thickened.