2 lb ROCKY® Free Range Chicken Wings, Value Pack
2 tbsp cocoa powder
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/4 cup lime juice
3 tbsp olive oil
  salt and pepper
3/4 cup apple cider vinegar
3oz  tamarind paste
8oz  guava paste
4oz  dark rum
3 tbsp tomato paste
1/4 cup lime juice
1 tbsp worcestershire
1 tbsp soy sauce
1 tbsp fresh minced ginger
1/4 cup chopped green onion, whites only (save the green for garnish)
1 tbsp minced garlic
3/4 cup water
1 tsp salt
1/2 tsp pepper


1 For the sauce, in a small sauce pan combine all the ingredients simmering over low heat till reduced to about 1 ½ cups.
2 Mix marinade ingredients with the wings and store in a zip-lock back in the refrigerator for 30 minutes to 3 hours.
3 Light a charcoal or gas grill and set it up for direct heat medium/high. When grill is hot add the wings. Baste the wings with the guava tamarind sauce while grilling, turning the wings to get grill marks on both sides and they start to crisp. About 8-10 minutes total. Internal temperature should reach 170°.
4 Platter and serve with the remaining sauce.

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