Ingredients:
· 12 chicken wings
· 1 cup unsweetened pineapple juice
· 1/2 cup soy sauce
· 1/2 cup light brown sugar, lightly packed
· 1/4 cup homemade chicken stock or low-sodium store-bought broth
· 1-inch piece ginger root , peeled and finely grated
· 2 garlic cloves, minced
· 1 teaspoon chili sauce
· Garnish: Thinly sliced green onions, grilled pineapple wedges
Instructions:
1. Place chicken wings in a large zipper-lock freezer bag. Set aside.
2. In a medium bowl, whisk together pineapple juice, soy sauce, light brown sugar, chicken stock, ginger, garlic, and sriracha. Pour half of sauce into bag of chicken, seal bag, and toss to coat. Cover remaining sauce in bowl with plastic wrap and refrigerate. Place bag of chicken in refrigerator and let marinate for at least 1 hour and up to 8 hours.
3. Prepare grill by setting half the burners of a gas grill to high heat. Preheat for 5 minutes. Clean and oil grilling grate.
4. Remove wings from marinade, allowing excess to drip off; discard marinade. Place wings on cooler side of grill, cover and cook, occasionally brushing with reserved sauce and turning wings, until wings are well browned and cooked through, about 30 minutes. Move wings to hot side of grill and cook until browned all over, about 3 minutes per side, brushing often with sauce to build up a nice glaze.
5. Serve chicken wings with thinly sliced scallions and grilled pineapple, if desired.
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