Recipes

CARIBBEAN PINEAPPLE BAKED CHICKEN WINGS

Amy Flanigan

Ingredients:

  • FOR THE WINGS:
  • 4 pounds chicken wingettes/drumettes, washed and patted dry
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • FOR THE GLAZE:
  • 1/2 cup pineapple preserves
  • 1/3 cup distilled white vinegar
  • 1/4 cup water
  • 2 tablespoons Arizona Gunslinger Smokin' Hot Barbecue sauce
  • 2 tablespoons molasses
  • 2 teaspoons jerk seasoning
  • 2 teaspoons soy sauce
  • 2 teaspoons grated ginger
  • 1 teaspoon Arizona Gunslinger Caribbean Hot Sauce
  • 1/8 teaspoon kosher salt

Instructions:

  • Preheat oven to 450 degrees F.   Line two baking sheets with foil,  then coat with nonstick cooking spray.
  • Toss the chicken wings with the salt and pepper and spread on the baking sheets in a single layer.
  • Transfer to the oven and cook for 15 minutes.
  • In the meantime,  make the glaze:   Put all the ingredients for the glaze in a medium pot.   Bring to a boil, then reduce heat to a simmer and cook until thickened, stirring occasionally about 10 minutes.   Take off the heat, reserving about 1/4 cup for basting.
  • Baste each chicken piece with some of the glaze.
  • Return to the oven for another 10 minutes;  baste again.
  • Return to the oven for another 10 minutes (or until the internal temperature registers at least 170 degrees F. Wings should cook for a total of 35-40 minutes and meat should easily come off the bone.)
  • Toss cooked wings with the remaining glaze in a large bowl;   transfer to a platter and serve hot or at room temperature.