Updated: Jul 9, 2020
Hubby and I saw Pineapple-Curry wings on a menu of one of our wing spots. I was always curious but never ordered it because...well....I thought it was a weird combo. It was definitely stuck in my head for a while so like with some of my other recipes I was inspired to "try a ting" and create a home version. It's actually really good! The heat, sweet, tang and spice take you by surprise because all the elements are so bold but complement each other:) Remember to taste that sauce to make sure the ginger and crushed pepper are not too much or too little for you. Go ahead and give it a try! This is sure to be a potluck or game night favourite!
15-20 chicken wings*
2 teaspoons garlic powder
salt and pepper as desired
2 teaspoons onion powder
1 tsp ginger powder
1 teaspoon ground turmeric
1/2 cup pineapple, finely diced (optional)
Pineapple curry sauce :
1/2 onion, chopped
1 1/2 tablespoons ginger, chopped
2 cloves garlic, chopped or minced
2 cups pineapple juice
1/2 teaspoon salt
2 teaspoons Jamaican curry powder
3 tablespoons brown sugar
2 tablespoons white wine vinegar
1 - 2 teaspoons crushed pepper
Marinate the chicken with all the seasoning ingredients overnight.
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper or foil wrap and place a wire rack on top.
Combine all the sauce ingredients in a blender or food processor and puree until smooth.
Pour the mixture into a saucepan and bring to a boil and leave uncovered while it gently simmers for about 10 mins to reduce and thicken. If too thick for your taste add more pineapple juice a little at a time.
Taste and adjust salt and pepper if necessary.
Put the seasoned chicken wings on the rack and bake for 20 minutes.
Remove wings from oven and coat generously with some of the sauce. Flip over on other side and brush with more sauce. Sprinkle the diced pineapple all over the wings. Bake for another 20 - 30 minutes.
Brush on the remaining sauce and turn on the broiler (400 degrees) for about 3 mins.
*If you feel like using less wings that's fine. Just put the extra sauce in a sealed container then refrigerate.