Yield: 4 Servings
|1 cup||Pineapple juice|
|2 tablespoons||Balsamic vinegar|
|2 tablespoons||Dark brown sugar|
|4||Cloves garlic; finely chopped|
|1||Scotch bonnet or habanero chile; finely chopped*|
|½ teaspoon||Ground allspice|
|Salt and freshly ground pepper|
|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.