Marinated Chicken Wings
|Sunflower oil||15 Milliliter (1 Tablespoon)|
|Pickled hot cherry peppers||2 , seeded and finely chopped|
|Green pepper||1 , finely chopped|
|Garlic||2 Clove (10 gm), smashed|
|Pineapple||125 Milliliter, crushed (0.5 Cup)|
|Brown sugar||50 Milliliter (1/4 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Vinegar||30 Milliliter (2 Tablespoon)|
|Dry white wine||50 Milliliter (1/2 Cup)|
|Soya sauce||20 Milliliter (2 Tablespoon)|
Preheat barbecue at HIGH.
Cut off wing tips and reserve for stocks or other uses.
Set wings aside in deep dish.
Heat oil in saucepan over medium heat.
Cook cherry peppers, green pepper and garlic 3 minutes.
Stir in pineapple and brown sugar; cook 3 to 4 minutes.
Add parsley, vinegar, wine, soya sauce and seasonings; continue cooking 3 to 4 minutes.
Pour over wings and let stand 20 minutes.
Drain wings and place on hot grill.
Cover and cook 14 to 16 minutes, turning 2 to 3 times.