Sweet & Spicy Pineapple Jerk Wings
Sweet & Spicy Pineapple Jerk Wings
Ingredients
For the Wings
- 3 pounds chicken wings
- 1 tablespoon Ti Gou Lakay Flavor Base marinade
- 1 tablespoon jerk seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon complete seasoning
- 1 tablespoon oil
For the Pineapple Jerk Glaze
- 1 cup pineapple juice
- 1 cup pineapple chunks
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon Ti Gou Lakay Flavor Base Epis
- 1 tablespoon jerk seasoning
- 1 Scotch bonnet pepper, stemmed and roughly chopped
- 1 tablespoon lime juice
- 2 tablespoons butter
For Garnish (Optional)
- 1/2 cup fresh pineapple chunks, for topping
- 1/4 cup peppers, sliced, for topping
- 2 tablespoons green onions, sliced, for topping
Instructions
- 1
Pat the chicken wings thoroughly dry with paper towels. This helps achieve crispy skin.
⏱️ 2 min
- 2
In a large bowl, combine the dried chicken wings with Ti Gou Lakay Flavor Base marinade, 1 tablespoon jerk seasoning, garlic powder, onion powder, smoked paprika, complete seasoning, and 1 tablespoon oil. Toss until the wings are evenly coated.
⏱️ 5 min
- 3
Cover the bowl and marinate the seasoned wings in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.
⏱️ 60 min
- 4
To prepare the pineapple jerk glaze, add pineapple juice, pineapple chunks, honey, brown sugar, Ti Gou Lakay Flavor Base Epis, 1 tablespoon jerk seasoning, the chopped Scotch bonnet pepper, and lime juice to a blender.
⏱️ 3 min
- 5
Blend the mixture until it is completely smooth. Be sure there are no large chunks of pineapple or Scotch bonnet remaining.
⏱️ 2 min
- 6
Pour the blended glaze mixture into a medium saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until it begins to thicken slightly.
⏱️ 20 min
- 7
Stir in the 2 tablespoons of butter until melted and fully incorporated. Continue to simmer the glaze, stirring frequently, until it becomes thick, glossy, and sticky. This may take an additional 5-10 minutes.
⏱️ 10 min
- 8
Choose your preferred cooking method for the wings:
- 8.1
For the Frying Method (Recommended): Heat oil in a deep pot or Dutch oven to 350°F. Fry the marinated wings in batches, being careful not to overcrowd the pot, for 8-10 minutes per batch, until they are golden brown and cooked through (internal temperature of 165°F).
⏱️ 10 min•🌡️ 350
- 8.2
Increase the oil temperature to 375°F. Fry the wings a second time for 1-2 minutes to achieve extra crispiness. Transfer the fried wings to a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min•🌡️ 375
- 8.3
For the Air Fryer Method: Preheat your air fryer to 400°F. Arrange the marinated wings in a single layer in the air fryer basket, working in batches if necessary. Air fry for 22-25 minutes, flipping the wings halfway through, until crispy and cooked through.
⏱️ 25 min•🌡️ 400
- 8.4
For the Oven Method: Preheat your oven to 425°F. Arrange the marinated wings in a single layer on a baking sheet lined with parchment paper or a wire rack. Bake for 40-45 minutes, flipping the wings halfway through, until golden brown and cooked through.
⏱️ 45 min•🌡️ 425
- 9
Once the wings are cooked and hot, transfer them to a large bowl. Pour the prepared pineapple jerk glaze over the hot wings and toss until each wing is thoroughly coated.
⏱️ 2 min
- 10
Serve the glazed wings immediately. Garnish with fresh pineapple chunks, sliced peppers, and green onions, if desired. Drizzle with any remaining glaze before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet & Spicy Pineapple Jerk Wings
For the Wings
- 3 pounds chicken wings
- 1 tablespoon Ti Gou Lakay Flavor Base marinade
- 1 tablespoon jerk seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon complete seasoning
- 1 tablespoon oil
For the Pineapple Jerk Glaze
- 1 cup pineapple juice
- 1 cup pineapple chunks
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon Ti Gou Lakay Flavor Base Epis
- 1 tablespoon jerk seasoning
- 1 Scotch bonnet pepper, stemmed and roughly chopped
- 1 tablespoon lime juice
- 2 tablespoons butter
For Garnish (Optional)
- 1/2 cup fresh pineapple chunks, for topping
- 1/4 cup peppers, sliced, for topping
- 2 tablespoons green onions, sliced, for topping
Instructions
- 1
Pat the chicken wings thoroughly dry with paper towels. This helps achieve crispy skin.
⏱️ 2 min - 2
In a large bowl, combine the dried chicken wings with Ti Gou Lakay Flavor Base marinade, 1 tablespoon jerk seasoning, garlic powder, onion powder, smoked paprika, complete seasoning, and 1 tablespoon oil. Toss until the wings are evenly coated.
⏱️ 5 min - 3
Cover the bowl and marinate the seasoned wings in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.
⏱️ 60 min - 4
To prepare the pineapple jerk glaze, add pineapple juice, pineapple chunks, honey, brown sugar, Ti Gou Lakay Flavor Base Epis, 1 tablespoon jerk seasoning, the chopped Scotch bonnet pepper, and lime juice to a blender.
⏱️ 3 min - 5
Blend the mixture until it is completely smooth. Be sure there are no large chunks of pineapple or Scotch bonnet remaining.
⏱️ 2 min - 6
Pour the blended glaze mixture into a medium saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until it begins to thicken slightly.
⏱️ 20 min - 7
Stir in the 2 tablespoons of butter until melted and fully incorporated. Continue to simmer the glaze, stirring frequently, until it becomes thick, glossy, and sticky. This may take an additional 5-10 minutes.
⏱️ 10 min - 8
Choose your preferred cooking method for the wings:
- 8.1
For the Frying Method (Recommended): Heat oil in a deep pot or Dutch oven to 350°F. Fry the marinated wings in batches, being careful not to overcrowd the pot, for 8-10 minutes per batch, until they are golden brown and cooked through (internal temperature of 165°F).
⏱️ 10 min•🌡️ 350 - 8.2
Increase the oil temperature to 375°F. Fry the wings a second time for 1-2 minutes to achieve extra crispiness. Transfer the fried wings to a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min•🌡️ 375 - 8.3
For the Air Fryer Method: Preheat your air fryer to 400°F. Arrange the marinated wings in a single layer in the air fryer basket, working in batches if necessary. Air fry for 22-25 minutes, flipping the wings halfway through, until crispy and cooked through.
⏱️ 25 min•🌡️ 400 - 8.4
For the Oven Method: Preheat your oven to 425°F. Arrange the marinated wings in a single layer on a baking sheet lined with parchment paper or a wire rack. Bake for 40-45 minutes, flipping the wings halfway through, until golden brown and cooked through.
⏱️ 45 min•🌡️ 425 - 9
Once the wings are cooked and hot, transfer them to a large bowl. Pour the prepared pineapple jerk glaze over the hot wings and toss until each wing is thoroughly coated.
⏱️ 2 min - 10
Serve the glazed wings immediately. Garnish with fresh pineapple chunks, sliced peppers, and green onions, if desired. Drizzle with any remaining glaze before serving.
⏱️ 1 min