A down-home BBQ sauce gets a Caribbean kiss with pineapple and allspice in this super-simple chicken wing recipe.
What You Need
Original recipe yields 8 servings
1 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
1 can (8 oz.) pineapple chunks in juice, undrained
1 tsp. ground allspice
4 tsp. vanilla
2 lb. chicken wings, split at joints, tips removed
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Let's Make It
Heat oven to 400°F.
Combine all ingredients except wings. Remove 1 cup sauce. Pour 1/2 cup into each of 2 small bowls. Refrigerate for later use. Pour remaining sauce over chicken in shallow dish; turn to evenly coat all wings. Refrigerate 15 min. to marinate.
Remove wings from marinade; discard marinade. Spread wings onto rimmed baking sheet sprayed with cooking spray. Bake 35 min.
Brush with half the reserved sauce; bake 15 to 20 min. or until wings are done. Meanwhile, heat remaining reserved sauce.
Serve wings with the warmed sauce.
Serve over hot cooked rice.
Make it Easy
Prepare using chicken wings that are already split with the tips removed. If purchasing frozen wings, thaw them overnight in the refrigerator before using.
Finishing Wings on the Grill
Prepare recipe as directed, omitting the final 20-min. baking time. Transfer wings to heated grill; brush with half the reserved sauce. Cook 5 min. on each side or until wings are done and evenly grill marked. Serve with warmed remaining sauce as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.