Chili Wings

Photo: flickr user avlxyz

Ingredients

1 cup pineapple juice

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

12 chicken wings

Preparation

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.

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).

Preheat the grill to a medium-high heat.

Remove the wings from the marinade and cook slowly on the grill for 15 to 20 minutes, turning occasionally.

This recipe yields 24 pieces.

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.

Yield: 24 pieces