Pineapple Scotch Bonnet Molasses Wings with Lemon Thyme
Pineapple juice, fresh pineapple, Scotch bonnet and molasses make a dark fruity glaze with proper chilli warmth. Lemon thyme finishes the wings with a fresh herbal note that keeps the sticky sauce balanced.
Ingredients
Chicken Wings
- 1.2 kg chicken wings split into flats and drumettes
- 1 tbsp rapeseed oil
- 1½ tsp fine sea salt
- 1 tsp baking powder
- 1 tsp ground allspice
- ½ tsp garlic granules
- ½ tsp cracked black pepper
Pineapple Scotch Bonnet Molasses Glaze
- 180 ml pineapple juice
- 90 g fresh pineapple finely diced
- 1 Scotch bonnet chilli deseeded for medium heat or left whole for hotter wings
- 35 g molasses
- 30 g light brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 2 garlic cloves grated
- 10 g fresh ginger grated
- ½ tsp fine sea salt
- 1 tsp chopped lemon thyme leaves
- 1 spring onion finely sliced
- Extra lemon thyme leaves to finish
Instructions
Season the Wings
- Pat the chicken wings dry. Toss them with rapeseed oil, salt, baking powder, allspice, garlic granules and black pepper.
- Spread the wings on a rack and chill uncovered for 45 minutes. The allspice sits quietly in the background, giving warmth without turning the wings into a spice mix parade.
Cook Down the Pineapple Glaze
- Put the pineapple juice, diced pineapple, Scotch bonnet, molasses, brown sugar, cider vinegar, lime juice, garlic, ginger and salt into a small pan.
- Simmer gently for 8 to 10 minutes, stirring often. The pineapple should soften and the glaze should thicken enough to coat a spoon. Stir in the chopped lemon thyme at the end.
Set Up the BBQ
- Prepare the BBQ for indirect cooking at 180°C to 200°C. Keep a hotter direct zone ready for finishing.
- Oil the grate lightly. The molasses glaze is sticky, and it will cling hard if the metal is dry or dirty.
Cook the Wings Without Glaze
- Place the wings on the cooler side of the BBQ. Close the lid and cook for 25 to 30 minutes, turning once or twice.
- Check that the thickest pieces reach at least 74°C. I prefer 80°C for wings, because the meat stays juicy while the skin gets a better bite.
Brush and Caramelise
- Brush the wings with a thin coat of pineapple Scotch bonnet glaze. Move them closer to the hot side, but keep them away from big flare-ups.
- Turn every 45 to 60 seconds and brush again. Cook for 4 to 6 minutes until the glaze looks dark, sticky and lightly charred at the edges.
Finish with Lemon Thyme
- Move the wings to a clean warm tray. Brush with one final light coat of glaze.
- Scatter with sliced spring onion and extra lemon thyme leaves. Rest for 5 minutes before serving so the glaze tightens properly.
Notes
Fresh pineapple gives the glaze a better texture than juice alone. I dice a small amount finely, then simmer it until it softens into the sauce. Tinned pineapple can work if it’s packed in juice rather than syrup. Drain it well and chop it small. Syrup-packed pineapple pushes the glaze too sweet, and molasses already has plenty of weight.
Scotch bonnet heat can vary wildly. Some chillies are polite at first, then suddenly start throwing chairs around. If you’re unsure, use half a chilli and remove the seeds. You can always add a pinch of chilli flakes later. Molasses is strong too, so don’t be tempted to double it unless you want the pineapple buried under dark sugar.
Nutrition
Calories: 516kcalCarbohydrates: 26gProtein: 32gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 142mgSodium: 870mgPotassium: 610mgFiber: 2gSugar: 22gVitamin A: 760IUCalcium: 82mgIron: 2.9mg
Tried this recipe?Let us know how it was!
