As much as go le serame, it’s great entertainment outdoors and gape le abo le godiste mollo. They allow for bon fires, winter fashion, drinks to flow and good hearty food and conversations.
This is an incredible wing recipe, great for prep outdoors or indoors, both methods yielding similar results. I got my stove grill pan a while ago through a supermarket campaign.
It is a worthwhile utensil to have. I love using it for different meat cuts and sandwiches. If you're anything like me and love wings but also enjoy them in their most basic form, it’s always exciting finding a new way to tweak your favourite dish.
Anything that’s cost efficient and easy to put together gets bonus points. Having had a chef recommend a mango chicken curry before and it blowing my socks off, I believed that a pineapple recipe was a reasonable idea.
Fruit is naturally sweet, it is therefore easily caramelised and pairs amazingly with white meats. Jalapenos are a great way to introduce a heat element to the dish, personally the cayenne was enough. I grilled strips of pineapple to make up part of the dish and seasoned them with cayenne to bring about an exotic dance in the mouth.
A dollop of Nutriday plain yoghurt on the plate serves the purpose of a cool dip. What are the two types of wings? The flat part of the chicken wing is the ‘wingette’ and the thicker piece is the ‘drumette.’ A little bit of free wing tutelage that might come in handy on one of those nights by the bon fire...lol. Both parts are connected to each other (plus a wing tip) before being separated. I’m a huge fan of flats, what about you? I have a feeling this is one of those recipes you’ll be making on a regular rotation! Enjoy and keep warm and share images of your attempt to our Chellzkitchen FB page.
INGREDIENTS
24 chicken wings
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar
1/4 cup honey
2 tbls red wine vinegar
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp allspice
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cayenne pepper
2 tsp corn flour
INSTRUCTIONS
Prepare chicken wings by separating tips, drummettes, and wingettes. The best way to do this was to slice through the joints with a sharp knife. Place wings into a Zip Lock bag and set aside till needed. Mix soy sauce, pineapple juice, honey, brown sugar, red wine vinegar, and all spices, except corn flour. Whisk together until combined. Scoop out 1/2 cup of marinade and pour over the wings. Four to 12 hours in the fridge. Cover the rest of marinade and place in fridge. When the grill or braai stand is ready, on medium heat, drain wings and pat them dry. Brush grill with oil to keep wings from sticking. Place wings on grill and cook until cooked, about 10 minutes on each side for a total of 20 minutes. While wings are cooking, place leftover marinade in a medium pan with the two teaspoons of corn flour. Whisk to combine. Cook on medium-high heat until boiling then reduce the heat to cook for five minutes so it can thicken. Turn off heat and let it cool. Once wings are cooked, toss them in the sticky sauce. Serve immediately.
