Description
To be honest I am not an advocate of greasy, fried food, not to mention the mess frying creates in the kitchen. These baked chicken wings get an extra boost of flavor from marinating the meat over night and with the fiery heat scale, you won’t even notice that these are not fried. To achieve the balance of savory and sweet, I am serving these wings with an Indian spiced Pineapple Chutney for when you felt the need to cool dow
Ingredients
- FOR THE WINGS:
- 4 pounds Chicken Wings
- 2 whole Poblano Peppers
- 4 whole Serrano Peppers
- 4 whole Scallions, Green And White Parts
- 4 cloves Fresh Garlic
- 1 Tablespoon Dry Mustard Powder
- 2 teaspoons Kosher Salt
- 2 teaspoons Fresh Ground Black Pepper
- 1 teaspoon Cinnamon Powder
- 1 teaspoon Cumin Powder
- 4 Tablespoons Vegetable Or Olive Oil
- FOR THE PINEAPPLE GLAZE:
- ½ whole Pineapple, Peeled, Cored, And Grilled
- ½ cups Agave Syrup
- ½ cups Pineapple Juice
- 1 whole Habanero Pepper
- ¼ cups Apple Cider Vinegar
- Salt And Pepper, to taste
- FOR THE PINEAPPLE CHUTNEY:
- ½ whole Pineapple, Peeled, Cored, Grilled, Diced
- 1 Tablespoon Fresh Ginger, Grated
- 5 cloves Garlic, Chopped
- ½ cups Water
- ⅔ cups Sugar
- 1 Tablespoon Red Chili Powder
- ½ teaspoons Kosher Salt
- 1 Tablespoon Roasted Cumin Powder
- 1 cup Red Wine Vinegar
- 4 whole Habanero Peppers, Stem Removed
Preparation
For the chicken wings:
Remove the stems from all of the peppers. You can remove the seeds if desired, according to heat preference. Using a food processor, blend all peppers, scallions, and garlic with 4 tablespoons vegetable or olive oil until smooth. Add all the dry spices and blend. Put the chicken into a large sealable container or sealable plastic bag and add marinade, mixing to coat all of the chicken. Seal the container and place in the refrigerator. Marinate the wings overnight in the sauce.
When you are ready to prepare them, preheat the oven to 400 F. Bake the wings on a baking sheet in a single layer for 30 minutes. Flip the wings and bake for an additional 20 minutes.
For the glaze:
While the wings are baking, make the pineapple glaze. First you need to grill the pineapple. You’ll use half in the glaze and half in the chutney. Peel and core the pineapple. Slice the pineapples into big circles and grill over medium heat until charred on both sides. Split the pineapple into two equal parts and set one part aside for the chutney.
In a large saucepan on medium heat, boil chunks of grilled pineapple, agave syrup, pineapple juice, and 1 habanero pepper for 15 minutes. Carefully pour the mixture into a blender and puree the mixture.
Once the wings are cooked, using a pastry brush, apply the pineapple glaze on each wing and put the wings back on the baking tray. Then broil the wings for 3 minutes. Flip the wings, apply the glaze again, and broil for an additional 3-5 minutest until the wings are browned. Serve hot with Indian Spiced Pineapple Chutney.
For the pineapple chutney:
Take the second half of the pineapple, that you set aside a few minutes ago and dice it. Place diced pineapple, ginger, garlic and 1/2 cup of water into a saucepan over medium heat. Simmer until the pineapple is soft, around 15 minutes.
Add sugar, red chili powder, salt cumin, and vinegar. Stir well and boil over medium high heat till the sauce is thick and glossy.
Cool and serve with wings.
