*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
Dinner doesn’t always need to be super fancy and sometimes you just can’t beat a big ol’ bowl of chicken wings. At the same time it would be rude not to do those wings justice. So with this homemade pineapple, chili & ginger glaze you will certainly be doing your wings proud. Oh and no doubt your dining companion will be smiling too! Now, who wants some Pineapple Glazed Wings….
There is a lot I didn’t eat a ton of living/growing up in Ireland and wings were one of them. Well, that’s a lie. I did eat plenty wings but the quality of them was fairly mediocre so I choose to forget about the overcooked and dry wings thrown into a deep fryer! Bbqing growing up typically consisted of dumping an ENORMOUS amount of coals on a bbq and as soon as they were lit then throwing a steak, burger or piece of chicken on and watching the outside very quickly cremate while the inside hits a not so perfect RARE AF temp………. Plus there wasn’t too many days that allowed bbqing to be done. Invariably those days I was working too and the next day – rain.
Luckily for me here in Brisbane its BBQ season all year round! Now that I have discovered weber grills (and I am sure many others have too) it allows for bbqing to be done in pretty much all conditions. So with that being said things like pulled pork, short ribs, slow cooked lamb and chicken wings have become staples in AnotherFoodBlogger’s home. You really can’t beat the smell that comes from a good bbq nor the taste. It’s totally worth every penny we spent – for the record we now own 3 webers. If my wife allowed I’d happily get more…….
Here I have made a homemade spicy pineapple glaze that I used to baste the wings on a regular basis. This may seem a little obsessive and time consuming but the results yield perfectly sticky wings. Not to mention the chicken taking on the flavours beautifully. The alternative if you are on a time crunch is to just bake/grill the wings plain and then toss in the hot sauce but it honestly doesn’t give the same results. So, I say grab a tinny head outside to your grill and enjoy the peace away from the family. (not that I don’t love them, but well, you know!)
Happy reading and happy eating!
- 2 kg chicken wings
- 2 tbls olive oil
- 1 tsp garlic powder
- 1 tbls salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1 tbsp sweet paprika
- 1 tbsp brown sugar
- 425 g tinned pineapple blended
- 1 tbsp tomato ketchup
- 1 tsp ginger minced
- .5 lime juiced
- 1 - 2 tsp dried chili flakes
- 120 ml apple cider vinegar
- 200 g castor sugar
- 1 garlic clove minced
- 1 tbsp corn flour
- 2 tbsp water
- 1 spring onion chopped
- .5 lime cut into wedges
- 1 handful coriander
- pinch sesame seeds
- Mix all ingredients except lime, cornflour & water together in saucepan and put on medium heat.
- Cook sauce for approx 5 - 8 mins until combined and sauce has thickened a little.
- Add lime juice and stir
- Mix cornflour and water together and stir into pineapple sauce - this will thicken the sauce.
- Toss the wings in oil.
- Mix all rub ingredients together and rub into chicken.
- Leave rub for minimum 30 mins but up to 24 hrs if you are well organised.
- Place wings on bbq on indirect heat @ 150c for 35 mins - basting every 10 - 12 mins.
- Turn heat up to 220c for 3 - 5 mins to crisp up the wings.
- Drizzle a little sauce over wings at the end and sprinkle sesame seeds, coriander & spring onions over the top. Serve with a few lime wedges
- chopping board
- measuring spoons/jug
- wooden spoon
- large mixing bowl
- indirect heat is when the wings (or any other meat/veg) is cooking on your bbq NOT directly over the heat source
- these can also be cooked in the oven but nothing beats the smell and taste you get from a bbq
- if using bbq you can add some wood to it for maximum smoke flavour - I recommend using cherry, apple or pecan
- make sure you reserve some sauce for drizzling over at the end DO NOT use the sauce that you have been basting the wings in