3 lb ROCKY® Free Range Chicken Wings, Value 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.

Courtesy of the Petaluma Food Truck

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