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Nutrition info

AmountPer 400 g serving
  • Calories630
  • Protein37 g
  • Fat34 g
  • Saturated fat9 g
  • Carbohydrates36 g
  • Fibre3 g
  • Sugars28 g
  • Cholesterol150 mg
  • Sodium330 mg
% Daily ValuePer 400 g serving
  • Potassium17
  • Calcium8
  • Iron20
  • Vitamin A8
  • Vitamin C140
  • Vitamin B650
  • Vitamin B1231
  • Folate18
  • Magnesium
  • Zinc32
Food prep tip

Curried Rum Chicken Wings with Grilled Pineapple

  • Wings
  • Appetizers
  • BBQ
Prepping10min
Cooking20min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 37 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Cut off and discard wing tips, as they tend to burn and don’t have much meat. Discard or use for stock. Cut wings in two by separating at the joint.

2

Mix together curry powder, cinnamon, and onion powder, ¼ cup (60 mL) of rum, brown sugar, lemon juice, soy sauce, apple juice, oil and hot pepper sauce in large bowl or plastic zip lock bag. Add wings and mix to coat well. Refrigerate, covered, for at least 2 hours, up to 8 hours.

3

Remove chicken wings from sauce. Put sauce in a small pan and boil until reduced by half.

4

Heat grill. Grill chicken wings for approximately 10 minutes on each side or until cooked through and skin is crispy and brown. Baste with reduced sauce, and turn, as needed, to prevent burning.

5

Prepare pineapple by cutting off bottom and cutting down sides to remove outer layer. Cut into twelve ½ inch (1.5 cm) slices. Combine additional rum and brown sugar in small bowl. Place pineapple on grill. Baste with sugar mixture and grill 5 minutes until soft and lightly browned. Flip and baste other side again.

6

Serve hot wings on a platter with grilled pineapple slices.