Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
¼ cup thinly sliced ginger
6 cloves garlic, peeled
4 serrano or jalapeño chiles, or 2 tablespoons hot sauce ½ cup chopped mint leaves 2 cups fresh pineapple chunks ¼ cup thin soy sauce ¼ cup honey
¼ cup freshly squeezed lime juice
1 teaspoon freshly ground black pepper
Cut off the wing tips and save them for making stock. In a food processor, mince the ginger, garlic, and chiles. Add all the remaining ingredients and process into a smooth paste. Transfer to a large bowl. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the marinade. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue cov-ered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings are done when the skin turns an even mahogany color and the meat is tender.
Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a serving platter and serve.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.