Pineapple Chilli Chicken Wings
Serves: 4 Prep: 15 mins Cook: 50 minutes Pair: 2022 Estate Verdelho
Ingredients
40-48 chicken winglets
2 tbsp oil
Rub
1 tbsp salt
½ tsp cayenne pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tbsp brown sugar
Sauce
425g tinned pineapple & juice
1 tbsp ketchup
2 tsp chilli flakes
120g white sugar
120ml cider vinegar
1 tbsp lime
1 tbsp cornflour
Garnish
Sesame seeds
Coriander
Spring onion – sliced
Lime wedges
Instructions
Sauce
1. Blend the pineapple and juices into a puree
2. Add to a saucepan along with sugar, chilli, vinegar and ketchup
3. Bring to a simmer and simmer for 5 minutes
4. Stir in the lime juice
5. Mix cornflour with 2 tbsp cold water and stir into the sauce, continue simmering for 2 minutes
6. Split the sauce into 2 containers
Wings
1. Toss the wings in oil
2. Add all rub ingredients together and toss the wings in it – leave to marinate for 30mins or overnight if time permits
3. Heat the oven to 150c and place wings on a wire rack
4. Cook for 15mins and then baste with the sauce and cook for a further 15mins
5. Turn the wings over, baste and cook for a further 15mins
6. Remove from the oven and toss in the remaining sauce
7. Sprinkle garnish on and pour yourself (another) glass of verdelho!
Tips & Tricks
• If you are short on time, just toss the wings in the rub and cook.
• The longer you marinate them the more flavour they take on board
• Splitting the sauce in 2 containers means cross-contaminaton won’t occur
• Add more chilli flakes to take the heat of the wings to another level
• Using a wire rack helps the air circulate & cooks the wings evenly
Essential Tools
• Chef knives
• Chopping board
• Large mixing bowl
• Ziplock bag
• Measuring/weighing utensils
• Small food processor
• Wire rack & baking tray
• Pastry brush
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