Local Jamaican Producers

PINEAPPLE-GUAVA STICKY WINGS

2-4 Servings

It’s party time anytime with these sweet and sticky, lightly fruity wings. Coating the wings with sauce bakes in the flavor and glazing them at the end makes the pineapple really pop. Serve them up with plenty of cold Jamaican beer — and napkins!

    Ingredients

    • ½ tablespoon canola oil, plus more for brushing
    • 2 pounds chicken wings, patted dry
    • Salt and freshly ground black pepper
    • 1/3 cup Pineapple-Guava Sauce, plus more for brushing
    • 2 packed tablespoons light brown sugar
    • 2 tablespoons crushed salted roasted peanuts
    • 1 fresh small red chile, thinly sliced on the diagonal or finely chopped
    • 1 scallion, thinly sliced on the diagonal or finely chopped
    • Halfway Tree Scotch Bonnet Hot Sauce, for serving

    Preparing the spices

    1

    Preheat the oven to 425°.

    2

    Discard the tips from the wings and separate the drumettes from the wingettes. Brush a large rimmed baking sheet with oil. Generously season the wing pieces all over with salt and pepper and toss them with the 1/2 tablespoon of oil. Arrange the wings skin-side up on the baking sheet and brush them with Pineapple Guava sauce. Roast the wings for 20 minutes.

    3

    Make a glaze by mixing the 1/3 cup of Pineapple-Guava Sauce with the light brown sugar.

    4

    Turn the wings over with tongs and brush lightly with the Pineapple-Guava glaze. Roast for 10 minutes. Turn the wings skin side up once more, brush with the remaining glaze and roast until they’re until nicely browned and charred in spots, 10 to 12 minutes longer.

    5

    Transfer the wings to a platter and sprinkle with the crushed peanuts, red chile and scallions. Let cool for a few minutes, then serve with hot sauce.