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I was looking for a different take on chicken wings and boy, did I find it. These pineapple chicken wings are sweeter than the “usual” wings you get, with a slight Asian flavor thanks to the soy sauce. The dipping sauce was fantastic. So good in fact that I ended up using the same sauce later for our grilled glazed kielbasa bites.
If you have a Char-Broil Big Easy oil-less fryer, try out my Wingin’ator 3000 modification. It lets you cook a large amount of wings all at once. It’s great for cooking these pineapple chicken wings. Any wings for that matter!
Also try my delicious peach apricot wings.
Visit my other site, For The Wing, for all things chicken-wing!
Pineapple Chicken Wings
Ingredients
For the marinade
- 3-4 pounds chicken wings separated
- ⅓ cup apple cider vinegar
- ¼ cup soy sauce
- ⅓ cup reserved pineapple juice leftover from making the dipping sauce
- ¼ cup vegetable oil
- 4 teaspoons prepared horseradish
- 2 teaspoons garlic minced
For the dipping sauce
- 1 20 ounce crushed pineapple drained (reserve juice for marinade)
- ½ cup honey
- 1 tablespoon cornstarch
- dried red pepper flake to taste (optional)
Instructions
- Place chicken wings into a large resealable baggie (or two) or a large container.
- In a small bowl, whisk together the marinade ingredients. Add to the chicken and toss to coat. Seal and refrigerate for 1-3 hours, turning occasionally.
- For the dipping sauce, combine all ingredients in a small saucepan over medium heat. Stir and warm until thickened.
- Serve wings with warm dipping sauce.
Nutrition
Nutritional values are approximate.
