Spicy Pineapple-Cilantro Chicken Wings

 

For the Marinade:

1 cup fresh pineapple, diced

1/4 cup fresh cilantro stems, chopped

2 tablespoons soy sauce

2 tablespoons olive oil

2 tablespoons sriracha

2 cloves garlic, minced

1 tablespoon honey

1 teaspoon ground ginger

1 teaspoon ground cumin

Kosher salt and fresh-ground pepper, to taste

 

For the Chicken Wings:

2 lbs. chicken wings, drums and flats separated; wing tip discarded

1 tablespoon vegetable oil (for brushing)

 

For Garnish:

Fresh cilantro, chopped

Lime wedges, for squeezing

Fresh pineapple, diced

 

Blend Marinade: In a blender or food processor, combine the pineapple chunks, cilantro stems, soy sauce, olive oil, sriracha, minced garlic, honey, ground ginger, ground cumin, salt and pepper. Blend until smooth.

 

Marinate Wings: Place the chicken wings in a large resealable plastic bag or shallow dish. Pour the marinade over the wings, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours.

 

Oven Method: Preheat your oven to 400°.

Grill Method: Preheat your grill to medium-high heat.

 

Oven Method: Arrange the marinated wings on a baking sheet lined with foil or parchment paper. Brush lightly with vegetable oil. Bake for 30-35 minutes, turning once halfway through, until the wings are crispy and cooked through. You can also broil them for an additional 2-3 minutes at the end for extra crispiness.

 

Grill method: Arrange the marinated wings on the grill over medium heat. Grill for 25-30 minutes, turning occasionally and basting with the reserved marinade, until the wings are crispy and cooked through. Be careful not to burn them.

Remove the wings from the oven or grill and let them rest for a few minutes.

 

Transfer the wings to a serving platter.

Garnish: Garnish with fresh-chopped cilantro, diced pineapple and serve with lime wedges.