Sweet, savory and spicy, these pineapple-glazed chicken wings are grilled for a tasty summer dish that can be served as a main or appetizer.
| ½ cup | The Original Louisiana Brand Wing Sauce |
| 3 | cloves garlic, minced |
| ⅓ cup | puréed pineapple |
| ¼ cup | packed brown sugar |
| 3 tbsp | butter |
| 3 tbsp | soy sauce |
| 2 tbsp | rice wine vinegar |
| 1 tbsp | minced gingerroot |
| 4 lbs | split chicken wings |
| 2 tbsp | olive oil |
| 1 tsp | salt |
| 1 tsp | black pepper |
| 2 | scallions, thinly sliced |
| 1 tbsp | toasted sesame seeds |
In small saucepan set over medium-high heat, stir together 1/2 cup wing sauce, garlic, pineapple purée, brown sugar, butter, soy sauce, vinegar and ginger. Bring to a boil. Cook, stirring frequently, for 5 to 8 minutes or until brown sugar dissolves and Maui sauce is thickened to a syrupy consistency.
Meanwhile, preheat grill to medium-high heat; grease grates well.
In large bowl, toss wings with oil and season with salt and pepper.
Grill wings, turning occasionally, for 20 to 25 minutes or until golden brown, cooked through, skin has crisped and an instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Transfer wings to large bowl. Decrease grill temperature to medium-low.
To large bowl, add Maui sauce and toss until wings are well coated.
Return wings to grill and cook, turning often, for 4 to 5 minutes or until wings are charred and sauce is shiny and caramelized.
Transfer wings to serving platter and garnish with scallions and sesame seeds. Serve with remaining wing sauce for drizzling.
Alternatively, bake wings in preheated 400°F oven on foil-lined baking sheets until golden brown and cooked through. Brush wings with Maui sauce and broil until sauce has started to caramelize.
Substitute soy sauce with teriyaki sauce if desired.
For more pineapple flavor, garnish with finely diced pineapple.
