Author Notes
On a hot sunny day, there is nothing like a spoonful of spice and tropical flavors. On a cold winter day, there is nothing like a spoonful if spice and tropical flavors. On a week night, there is nothing like a 20 minute, no effort meal that lifts your spirits after a long day at work. This glaze just loves chicken wings, but it also works wonderfully with pork chops, pork tenderloin and salmon. —QueenSashy
Ingredients
- Spicy Pineapple Glaze
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12 ounces
pineapple preserve
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2 tablespoons
butter
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2 tablespoons
cider vinegar
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1 teaspoon
soy sauce
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2 teaspoons
sriracha (or according to your taste)
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1/2 teaspoon
red pepper flakes (or according to your heat preference)
- The WIngs
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2 1/2-3 pounds
chicken wings, tips removed
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Salt
Directions
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If you are using a chunky preserve, process it in a blender until smooth. In a saucepan over medium heat cook the preserve until it begins to melt, stirring occasionally. Add the remaining glaze ingredients and whisk until the mixture is smooth. Remove from the heat.
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Preheat broiler.
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Season the wings on both sides with salt. Reserve half of the glaze. Brush the wings with the remaining glaze and place on a wire rack suitable for oven. Place the wire rack on top of a large baking pan and then put everything under the broiler (and not too close to the broiler, otherwise the wings will burn). Broil the wings about 20 to 25 minutes, turning occasionally, until skin is crisp and juices run clear. Brush the wings with the remaining glaze and grill for another 5 minutes, turning once. Serve warm.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.
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