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 Chicken........
Pineapple Chicken Sauce
It wouldn't be pineapple chicken without a good sauce now, would it? I've done my best to keep it simple on this one so that even Mrs AnotherFoodBlogger could whip it up 😉 The best part about the sauce used in these pineapple chicken wings is everything used has a good shelf life so you if you enjoy it then you can have all the ingredients sitting in the pantry ready to go ANYTIME!!!
Simply blitz up the pineapple, add the remaining ingredients (except cornflour & lime) and heat it up, once simmering and has thickened slightly add your lime juice and cornflour/water mixture. The sauce can be made in advance and due to the level of vinegar going into it will keep in the fridge for a couple weeks so dare I say make a double portion and enjoy it more than once 😉
Truthfully you can just oil up the wings and add some salt and chuck them on but where is the fun in that? Here I have created a rub that has a nice kick to it from the cayenne, a smokiness from the paprika and sweetness from the brown sugar. This can be done up to 24hours in advance to allow the chicken to take on as much flavour as possible.
Make up a batch of this (see recipe below) and store it in an airtight container - works great on any pork or chicken dish!
What to Serve with Pineapple Chicken Wings
Simple - a big empty bowl and a load of napkins!!!! Not a lie but there are a few other simple things you can add to elevate them to restaurant standard. Sliced spring onions for some freshness, coriander for the aromatics, lime for juicy acidity and sesame seeds for well looks and the sesame flavour!
BBQ'ing Pineapple Chicken - Can I Use The Oven?
Can I do these in the oven? Sure, why not. Truthfully, you can't beat the extra flavour a BBQ brings to this pineapple chicken recipe but if you don't live in sunny QLD or own a BBQ then, by all means, cook them in the oven.
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.......
Just remember to baste the pineapple chicken wings regularly and turn them too. If you want to get a little char on them at the end you could pop them in a grill pan but to be honest - why add an extra pan to the cleaning pile 😉
Usually, when it comes to wings I am all for a cold beer - bud light or corona if you are being "classy", but these sticky pineapple chicken ones have so much flavour that I wanted to pair them up with a nice riesling - plus I prefer drinking wine these days......
I have been sipping on a few bottles of 'Curator' Riesling from Eden Valley which my boy Dan over at winedirect.com.au suggested. It's a tasty little number and has been perfect for us both to enjoy on its own or with some delicious pineapple chicken wings. What I like about the wine too is it has MASSIVE aging potential, so it gave me the excuse to order a dozen to enjoy now and to "lose" a few of in the cellar!
Now for the "nerdy" bit - the wine is easy to drink but delightfully complex from start to finish, so it offers something for us snobs as well as people like Mrs AnotherFoodBlogger who just wants to sit back and enjoy the grape juice. The balance of the wine is like something from a Cirque du Soleil act - tons of citrus from lime, grapefruit & lemon can be found alongside juicy acidity and good length.
Happy Cooking and Happy Eating!
- 2 kg chicken wings
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp 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 - 3 tsp dried chili flakes depending upon your spice levels!
- 120 ml apple cider vinegar
- 120 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 45 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