Finney
Master Chef
Grilled Hot n Sweet Wings
from Charbroilgrilling.com newsletter
INGREDIENTS
24 chicken wings
Carrot and celery sticks
MARINADE
1 cup pineapple juice
2 Tbsp. balsamic vinegar
2 Tbsp. dark brown sugar
4 cloves garlic, finely chopped
1 habanero chile, finely chopped
½ t ground allspice
INSTRUCTIONS
1. Combine all marinade ingredients in a small saucepan and boil for a couple minutes.
2. Pour marinade in large bowl and let cool.
3. Place wings in marinade, cover and refrigerate for a minimum of 2 hours.
4. On game day, grill over medium heat until thoroughly cooked (at least 20 minutes).
Serve with celery and carrot sticks.
from Charbroilgrilling.com newsletter
INGREDIENTS
24 chicken wings
Carrot and celery sticks
MARINADE
1 cup pineapple juice
2 Tbsp. balsamic vinegar
2 Tbsp. dark brown sugar
4 cloves garlic, finely chopped
1 habanero chile, finely chopped
½ t ground allspice
INSTRUCTIONS
1. Combine all marinade ingredients in a small saucepan and boil for a couple minutes.
2. Pour marinade in large bowl and let cool.
3. Place wings in marinade, cover and refrigerate for a minimum of 2 hours.
4. On game day, grill over medium heat until thoroughly cooked (at least 20 minutes).
Serve with celery and carrot sticks.