3-4tspJerk Seasoning, according to your taste (I HIGHLY recommend Grace Brand Jamaican Jerk Seasoning, it can be found in the ethnic isle of your local grocery store)
1 ½tspBaking Powder
Heaping 1/3 Cup Honey
1/2CupPineapple(and its juices) – coarsely chopped
½Small Yellow Onion – coarsely chopped
2Chipotle Peppers in Adobo – coarsely chopped
(Plus 1 tsp adobo sauce, optional – if you want it extra HOT)
Cilantro – coarsely chopped
Pineapple – coarsely chopped or finely diced
Remove wing tips from chicken wings with a sharp chef’s knife, or kitchen shears, at the joint (save these for making stock! Or discard if you must).
Separate chicken drumettes from flats by cutting through the joint between the two. The joint is really easy to find if you bend the flat from the drumette backwards, exposing the joint.
On a clean work surface, rub chicken wings thoroughly with Jerk Seasoning. Place in a large Ziploc, or baking pan, cover with plastic wrap and allow to marinade for 1-3 hours (you can certainly marinade this overnight if you desire).
Fill a large saucepot, with a steamer basket insert, with 1- 1 ½’’ of water. Cover and bring to a boil over high heat.
Add the wings, in a single layer if you can, to the steamer basket insert. Cover wings, reduce heat to medium and steam for 10 minutes.
Remove the wings to a clean work surface lined with paper towels, pat thoroughly dry, and place in a large mixing bowl. Set aside for a moment.
In a small bowl, combine the baking powder and salt. Sprinkle mixture over wings, tossing to coat evenly.
Line a sheet pan with parchment paper and insert a wire rack on top. Lay wings on rack in a single layer. Cover with a sheet of parchment paper and refrigerate. After an hour or two, wrap the wings, still on the rack/sheet pan and covered with parchment, with plastic wrap.
Refrigerate at least 8 hours, preferably overnight.
NOTE: You are not wrapping them with plastic wrap right away because you want them to dry out slightly before wrapping so condensation doesn’t produce on the inside… undoing the entire reason you tossed them with the salt/baking powder mixture and are setting them in the fridge overnight.
Preheat oven to 425 degrees F. Remove wings from the refrigerator and allow them to sit on the counter while the oven is preheating.
Remove plastic wrap and top piece of parchment paper, leaving the wings on the baking rack insert. Roast on the middle rack of the oven for 20 minutes. Flip wings over and continue to cook wings for another 15-20 minutes, or until crispy, browned, and cooked through.
While wings are baking, prepare the sauce:
Place pineapple, onion, and chipotle peppers in the bowl of a food processor or in a blender. Puree until smooth. Taste and adjust seasoning according to taste.
Add pureed ingredients, plus remaining sauce ingredients to a medium size sauce pan. Bring to a boil, whisking frequently. Reduce heat to low and simmer for 2-3 minutes. Until sauce is thickened and can coat the back of a spoon. Set aside.
**alternatively you can place all ingredients directly into the saucepan, bring to a boil, simmer, and then puree using an immersion blender.
Remove the golden, brown, crispy, delicious wings from the oven and place them in a mixing bowl large enough to hold all the wings. Drizzle Honey Chipotle Pineapple Sauce onto wings. Toss to combine thoroughly.