3 lb ROCKY® Free Range Chicken Party Wings Family Pack
small white onion, roughly chopped
green onions roughly chopped
cloves garlic roughly chopped
roasted jalapeño peppers skin removed
scotch bonnet or habanero chile steamed
1/3 cup fresh lime juice
3 tbsp olive oil
3 tbsp soy sauce
3 tbsp brown sugar
1 1/2  tbsp Kosher salt
1 tbsp fresh thyme leaves
2 tsp black pepper
2 tsp ground ginger
2 tsp ground allspice
3/4 tsp ground nutmeg
1/2 tsp cinnamon
bay leaves
Pineapple-Pepper Sauce 
1/2 cup pineapple juice
jalapeño peppers seeded and diced
pineapple peeled and cored and roughly diced
1/2 tsp cumin
  pinch cinnamon
1/2 cup dark brown sugar
1/2 cup lime juice
3 tsp chopped cilantro


1 Place the onions, green onions, garlic, habaneros, jalapeños, lime juice, soy sauce, olive oil, salt, brown sugar, thyme, allspice, black pepper, nutmeg and cinnamon in a food processer or blender till smooth. Place chicken wings in a large metal bowl and cover with puree mixture and bay leaves. Mix to insure marinate is completely coated and cover with plastic wrap. Let marinate overnight or 4-8 hours refrigerated.
2 Remove wings from marinate. Light a charcoal or gas grill and set it up for direct heat medium/high. When grill is hot add the wings. Grill, turning the wings to get grill marks on both sides and they start to crisp. About 8-10 min total. Internal temperature should reach 170°. Platter the wings and serve with pineapple-pepper sauce garnish with lime and green onion slices.
3 In a 3 quart sauce pan add pineapple juice, pineapple, brown sugar, lime juice, jalapeños and salt. At medium heat bring to a boil and simmer till liquid is reduced and pineapple is soft (about 15-20 min). Remove from heat and puree in food processor or blender toll smooth. Add cilantro and refrigerate. Bring to room temp and serve.

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