Chili Wings

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
4 garlic cloves minced
1 Scotch bonnet pepper - (to 2) chopped
(or substitute jalapenos)
teaspoon ground allspice
Salt to taste
Freshly-ground black pepper to taste
cup ice

Preparation

1
To make the marinade, combine the pineapple juice, balsamic vinegar, brown sugar, garlic, peppers, allspice, salt, and pepper in a small cast-iron sauce pot on your side burner, and boil 2 minutes. Add the ice and set aside until cool.
2
Cut the wings into 3 pieces each and discard the small wing tip (or save for soup). Place the chicken wings and the marinade in a bowl and refrigerate a minimum of 2 hours (or overnight).
3
Preheat the grill to a medium-high heat.
4
Remove the wings from the marinade and cook slowly on the grill for 15 to 20 minutes, turning occasionally.
5
This recipe yields 24 pieces.
6
Comments: This version is sweet and hot. Scotch bonnets are small peppers, but don't let their size fool you. They're one of the hottest peppers around.
7
Yield: 24 pieces

Tools

 



Yield:

1.0 servings

Added:

February 11, 2010

Creator:

Anonymous

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