Sticky Grilled Chicken Wings with Pineapple Bites Recipe
Cilantro roots make an amazing marinade without the pungent taste of cilantro!
Ingredients
- 2 tsp. coarsely ground pepper
- 5 cloves garlic
- 2 bunches of cilantro ROOTS and STEMS
- (no leaves)
- Pinch of salt
- 3 Tbs. fish sauce or rice vinegar
- 2 tbsp. honey
- 1 tbsp. asian chili sauce, sambal olek or
- sriracha
- 2-3 pounds of chicken wing pieces, flat
- and drum separated
- For the Pineapple and Extra Grilling
- Sauce
- 5 Tbs. fish sauce or rice vinegar
- 3 tbsp. honey
- 1 tbsp. asian chili sauce, sambal olek or
- sriracha
- About ½ pineapple cut in long pieces or
- rounds (so you can grill)
Instructions
- 1
In a food processor blend pepper, garlic, cilantro roots/stems and salt. Blend until a paste is formed. Add fish sauce or rice vinegar, honey and chili sauce and pulse to mix.
- 2
Spread mixture all over the chicken wings and marinate all day or overnight.
- 3
Make the Extra Grilling Sauce by mixing all the ingredients in a small bowl. Separate half for the pineapple and half to brush on the wings at the end of the grilling. Set aside.
- 4
When ready to grill, preheat the grill on high for 20 minutes. Place the wings on one side of the grill and turn the heat to low under the wings, leave the heat high on the grill area where the wings are not. Grill for 20-25 minutes, flip and repeat. Towards the end, brush the reserved half of the Extra Grilling Sauce on the almost cooked wings. Let cook for 5 more minutes, remove from the heat
- 5
When the wings are almost cooked, place the pineapple on the hot part grill and cook for about 3-4 each side, cut into smaller pieces.
- 6
Serve the wings on a platter or bowl with the pineapple bites. Serves 6
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Sticky Grilled Chicken Wings with Pineapple Bites?
This Sticky Grilled Chicken Wings with Pineapple Bites recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 19 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this sticky grilled chicken wings with pineapple bites ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.