I’m Dyin’ Hawaiian Hot Wings

These are sweet and quite spicy wings that I’ve made but not photographed yet. It is more work than buffalo wings, but if you want to impress a hot wing lover, this should do the trick. This recipe does not specify how you cook your wings. (You may barbecue them outdoors, broil indoors, bake, fry, or air fry.) Poblano peppers are not very hot. The tablespoon of Calabrian pepper paste will make these wings rather hot, though.

Ingredients

• 10 chicken wings

• 6 Oz Kona Coast Paradise Pineapple Teriyaki sauce (may substitute Sweet Baby Ray’s Sweet Teriyaki sauce (to marinate in)

• 4 canned pineapple rings

• 4 poblano peppers (a mild red pepper of just 1,500 Scoville Units)

• I’m Dyin’ Hawaiian hot sauce (make first):
  

  • 1 Tbsp honey

  • 1 Tbsp Calabrian pepper paste (medium hot chili of 25,000 to 40,000 Scoville Units)

  • 1 tsp dark brown sugar

  • 1 tsp lime juice

  • 1/2 tsp nutmeg

  • 10 Fresh basil leaves

Directions

1. Marinate the chicken wings in the Kona Coast Pineapple Teriyaki Sauce for 2 hours in a gallon resealable plastic bags (Ziplock or similar) in the refrigerator, turning after one hour. (Add wings and sauce to bag, shake vigorously, and add water if necessary to fully coat all wings.)

2. Cook the wings until cooked through to an internal temperature of 165 F. Test for doneness with a meat thermometer.

3. Plate the wings, drizzle on hot sauce, lay pineapple rings on top, place a poblano pepper in the holes of the pineapple rings, cover all with more hot sauce, and garnish heavily with cut up fresh basil leaves.