Sweet Thai Chicken Wings with Grilled Pineapple and Jalapeno Slaw
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves: 12 Wings
INGREDIENTS
1 pound (about 12) chicken wings
1¼ cup sweet chili sauce
½ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon ground ginger
1 tablespoon brown sugar
1 garlic clove, minced
2 tablespoons lime juice (juice of 1 lime)
Salt and pepper, to taste
For the grilled pineapple and jalapeno slaw:
1 cup pineapple
1 jalapeno, seeded and diced
½ small red chile pepper, seeded and diced
2-3 tablespoons lime juice
2 tablespoons lime zest
¼ cup cherry or grape tomatoes, halved
2 tablespoons fresh cilantro, chopped
Salt and pepper, to taste
DIRECTIONS
To make the slaw: preheat an indoor grill to high and lightly spray with non-stick coking spray. Slice the pineapple into big chunks and grill pineapple 3-4 minutes, until heated through and there are light grill marks. Remove from heat, let cool then dice up pineapple into smaller chunks, combine in a small bowl with the rest of the slaw ingredients. Season with salt and pepper, toss well to combine and refrigerate until ready to serve.
To make the wings: preheat oven to 400°F. Combine the wings, 1 tablespoon olive oil and a pinch of salt and pepper in a large bowl – toss well to coat, then evenly arrange the wings on a baking sheet. Bake 30-35 minutes, until cooked through and skin is crispy. Occasionally, remove the pan from the oven and turn the wings to prevent from sticking to the pan.
While the wings are baking, prepare the sauce. Whisk together all the sauce ingredients in a large bowl, add more or less of the chili sauce to taste.
Once the wings are ready, add the wings into the bowl with the sauce (it’s easiest to add a couple of wings at a time), toss to generously coat and arrange in a single layer on a clean lightly-sprayed baking sheet. Repeat with the rest of the wings (there will probably be leftover sauce– you can use it as a dip for the baked wings if you want).
Bake an additional 5-10 minutes* (see note) until glaze is lightly caramelized. Garnish with fresh cilantro if desired and serve alongside the grilled pineapple slaw!
NOTES
*Alternatively, you can grill the wings (instead of baking them the second time around) to get a smokier flavor!
From thesecretingredientis.com