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|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.|
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