Equipment
* optional
Ingredients
Charred Pineapple Base
- 1 pineapple, peeled, cored, quartered
- 6 scotch bonnet chili, whole, stems removed
- 1 yellow onion, peeled and quartered
- 4 garlic, peeled whole cloves
- 4 g ground allspice
- 4 g fresh thyme, leaves picked
- 20 ml avocado oil
Sauce Finishers
- 90 g dark brown sugar
- 135 ml white wine vinegar
- 135 ml apple cider vinegar
- 8 g sea salt
Poultry & Spice Rub
- 14 chicken wings, split into flats and drumettes
- 600 ml chicken stock
- 3½ g ground cumin
- 3½ g smoked paprika
- 3½ g garlic powder
- 3½ g onion powder
- 2½ g dried thyme
- 35 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 949 kcal
- Protein
- 55 g
- Carbohydrates
- 67 g
- Fat
- 52 g
- Fiber
- 5 g
- Sugar
- 49 g
- Sodium
- 1241 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 26 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 310 mg
- Potassium
- 1147 mg
- Calcium
- 141 mg
- Iron
- 4.6 mg
- Magnesium
- 98 mg
- Phosphorus
- 439 mg
- Zinc
- 4.2 mg
- Vitamin A
- 63 mcg
- Vitamin C
- 126 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 4.2 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 2.0 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.43 mg
- Riboflavin
- 0.52 mg
- Niacin
- 19.6 mg
- Folate
- 80 mcg
- Water
- 598 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 250°C (480°F). Ensure the rack is in the upper third of the oven for maximum heat concentration.
In a heavy roasting tray, toss the pineapple, Scotch bonnets, onion, and garlic with avocado oil, allspice, and fresh thyme until thoroughly coated.
Roast the aromatics for 30-35 minutes at 250°C (480°F) until the pineapple edges are blackened and the peppers are blistered and deflated.
Transfer the charred contents of the tray into a high-speed blender. Add brown sugar and both vinegars, then liquefy on high until completely smooth.
Bring the chicken stock to a gentle simmer (approx 85°C/185°F) in a large saucepan. Submerge the wings and poach for 25-30 minutes.
Remove wings from the stock and pat them extremely dry with paper towels. Allow them to air-dry on a wire rack for 15 minutes.
Whisk together the cumin, paprika, garlic powder, onion powder, and dried thyme. Dredge the dry wings in this spice blend until fully encapsulated.
Heat vegetable oil in a cast iron skillet over high heat until shimmering. Sear the wings for 2-3 minutes per side until the spice crust is dark and crispy.
Plate the wings immediately and serve with a generous side of the burnt pineapple sauce for dipping or glazing.
Chef's Notes
- The poaching liquid (chicken stock) will be highly flavorful after the wings are done. Do not discard it; freeze it for a future soup base.
- For the ultimate 'burnt' flavor, ensure the pineapple has actual black spots. This isn't burnt in the traditional sense; it's concentrated caramelization that provides the sauce's backbone.
Storage
Refrigerator: 5 days — Store sauce and wings separately for best texture.
Freezer: 2 months — Freeze sauce in ice cube trays for easy portioning.
Reheating: Reheat wings in a 200°C oven for 8-10 minutes to maintain skin integrity.
Troubleshooting
Sauce is excessively bitter
Cause: Over-charring the garlic or onions until they are ash-like.
Fix: Add 10g more brown sugar and a squeeze of lime to balance the bitterness.
Prevention: Check the roasting tray at 20 minutes; remove garlic early if it darkens too fast.
Wings are soggy rather than crisp
Cause: Insufficient drying after the poaching stage.
Fix: Flash-fry the wings in 180°C oil for 60 seconds.
Prevention: Ensure wings are bone-dry and the skillet is at the smoke point before adding meat.
Cultural Context
This recipe draws heavily from Jamaican Jerk traditions, utilizing the trifecta of Scotch bonnet, allspice (pimento), and thyme, but reimagines the fruit element through a high-heat roasting lens common in modern fusion cuisine.
