Side Pannel
Jalapeño Pineapple Sticky Wings
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Serves: 30 wings
Jalapeño Pineapple Sticky Wings
- Recipe Submitted by maryjosh on 04/27/2018
Ingredients List
- 10 ounces jalapeño jelly
- 1/2 cup soy sauce low sodium
- 1/4 cup pineapple juice
- 1/4 cup light brown sugar
- 1/4 cup honey
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 4 pounds chicken wings
- 2 teaspoons cornstarch
Directions
Prepare chicken wings by separating tips, drummettes, and wingettes. Discard tips. I found that the best way to do this was to slice through the joints with a sharp knife. Place wings into a gallon-sized plastic bag. Set aside.
Place jalapeno jelly in a large microwave-safe bowl and microwave until it is easy to whisk, about 30-60 seconds. Add soy sauce, pineapple juice, honey, brown sugar, red wine vinegar, and all spices, except cornstarch. Whisk together until combined. Scoop out 1/2 cup of marinade and pour over the wings. Seal plastic bag and shake to coat wings in marinade. Let it marinade for 12 hours in the fridge, flipping the bag a couple times. Cover rest of marinade and place in fridge.
When ready to grill, preheat grill to medium heat, about 350 degrees. Remove wings from fridge and drain them from the marinade. Discard marinade. Pat them dry. Once grill is hot, brush with oil to keep wings from sticking. Place wings on grill and cook until cooked-through, about 10 minutes on each side for a total of 20 minutes.
While wings are cooking, place leftover marinade in a medium sauce pan with 2 teaspoons of cornstarch. Whisk to combine. Heat on medium-high heat until boiling then reduce to medium heat to cook for 5 minutes so it can thicken. Turn off heat and let it cool on the stovetop.
Once wings are cooked, brush with thickened sauce. I put a couple coats of the sauce on my wings to make them extra sticky. Serve immediately.
Place jalapeno jelly in a large microwave-safe bowl and microwave until it is easy to whisk, about 30-60 seconds. Add soy sauce, pineapple juice, honey, brown sugar, red wine vinegar, and all spices, except cornstarch. Whisk together until combined. Scoop out 1/2 cup of marinade and pour over the wings. Seal plastic bag and shake to coat wings in marinade. Let it marinade for 12 hours in the fridge, flipping the bag a couple times. Cover rest of marinade and place in fridge.
When ready to grill, preheat grill to medium heat, about 350 degrees. Remove wings from fridge and drain them from the marinade. Discard marinade. Pat them dry. Once grill is hot, brush with oil to keep wings from sticking. Place wings on grill and cook until cooked-through, about 10 minutes on each side for a total of 20 minutes.
While wings are cooking, place leftover marinade in a medium sauce pan with 2 teaspoons of cornstarch. Whisk to combine. Heat on medium-high heat until boiling then reduce to medium heat to cook for 5 minutes so it can thicken. Turn off heat and let it cool on the stovetop.
Once wings are cooked, brush with thickened sauce. I put a couple coats of the sauce on my wings to make them extra sticky. Serve immediately.
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