Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Pineapple juice |
2 tablespoons | Balsamic vinegar |
2 tablespoons | Dark brown sugar |
4 \N | Cloves garlic; finely chopped |
1 \N | Scotch bonnet or habanero chile; finely chopped* |
½ teaspoon | Ground allspice |
24 \N | Chicken wings |
\N \N | Salt and freshly ground pepper |
\N \N | Carrot and celery sticks |
Use side burner or preheat grill. Combine all ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks.
* Several jalapeno or serrano chiles work well for non-Chile-Heads Recipe by: Bobby Flay - HOT OFF THE GRILL SHOW #HG1A39 Posted to bbq-digest by wight@... on Nov 27, 1998, converted by MM_Buster v2.0l.