Pineapple and Chilli Wings

How to make Pineapple and Chilli Wings

Prep Time: 20 minutes        |        Cook Time: 1 hour        |        Serves: 4

Ingredients

• 1.2kg Broad Oak Farms Free Range chicken wing nibbles
• 3 tsp White Mill baking powder
• 1 tsp salt
• 200g ripe pineapple flesh, thickly sliced
• 1 tbsp Pure Vita canola oil
• ½ brown onion, roughly chopped
• 2 fresh cayenne chillies, roughly chopped
• 60ml Pure Vita white vinegar
• 50g White Mill brown sugar
• Zest and juice of ½ lime
• Fresh cayenne chillies, finely sliced, to serve
• Lime wedges, to serve

Method

1. Preheat oven to 220°C. Pat the chicken dry with paper towel - the drier you can get it, the crispier it will be. Place into a large snap lock bag or bowl and toss with the baking powder and salt until evenly coated.
2. Set a large wire rack over a baking sheet and arrange the chicken evenly on top, skin side up, spacing the pieces well apart.
3. Bake for 30 minutes, turn the pieces over and bake for a further 15 minutes or until browned and crispy.
4. Meanwhile, make the sauce. Grill the pineapple on a chargrill over a high heat until tender and moderately charred. Remove and roughly chop.
5. Place a small saucepan over a medium heat. Add the oil, onion and chilli and cook until softened. Add the chopped pineapple, vinegar and sugar and cook for 5 minutes or until thickened. Add the lime zest, then season to taste with salt and lime juice.
6. Place into a small blender and whizz until smooth.
7. Toss the hot wings in a bowl with the sauce and serve with sliced chilli and lime wedges.

OPTIONAL:

The riper the pineapple, the more complex and delicious the sauce will be. If you want more caramelised edges, place the sauced wings into the oven for a few minutes to allow the sauce to cook onto the wings.