Hot & Sour Pineapple Chicken Wings
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Hot & Sour Pineapple Chicken Wings
Recipe By Courtney Roulston
Ingredients
12 Coles free range chicken wings
sea salt and pepper to taste
1 tsp chilli powder
250 g Coles sweet baby peppers
1 sweet pineapple, peeled, sliced
Hot & Sour Glaze
1/3 cup honey
2 tbs soy sauce
1 tbs tamarind paste
2 tbs chilli oil
Garnish
1 lime, sliced into wedges
¼ cup roasted cashews, crushed
1 long fresh red chilli, sliced
¼ cup coriander stems
Cooked on The Ziggy available at Barbeques Galore
Method
Pre heat a BBQ grill to a medium heat and rub the bars with a little oil. Mix the chilli powder with salt and black pepper and season the wings all over. Place the wings on the grill and cook, turning occasionally for 5-6 minutes each side, or until cooked ¾ of the way through then turn.
Place the sliced pineapple onto the grill and cook for 5-6 minutes each side, or until char marks appear on the outside. Place the sweet peppers on to the BBQ for 5 minutes or until charred.
Meanwhile whisk the hot and sour glaze ingredients together in a bowl.
Brush the wings with the glaze for the last 5 minutes of them grilling, turning occasionally until they are coated in the sticky glaze all over and have some charred marks on them.
Place the pineapple, peppers and wings onto a serving tray. Add on the lime wedges, crushed cashews, fresh chilli and coriander sprigs then serve.
