Once upon a time – seven years ago, good grief – I co-ran a series of spicy food contests. These days, I am probably not in much of a competitive shape anymore (a retired champ, if you like), but I can still put together a pretty mean set of hot wings. For your enjoyment, here are the steps to create a pineapple variety.
- 26 wings and/or drumettes
- ½ cup almond flour
- 1 tbsp cinnamon
- 1 tbsp paprika
- 1 tsp salt
- 12 oz Frank’s (The
Wings Buffalovariety for the best result)
- 8 tbsp butter
- 20 oz crushed pineapple
- A few drips of Dave’s Insanity if the mood strikes
- Turn oven to 225˚F.
- Mix dry goods together in a bowl.
- Coat wings in rub and put on baking tray.
- Add to oven, and set timer for 30 minutes.
- Meanwhile, in a pot, bring Frank’s to a boil over medium-high.
- Stir in butter until melted.
- Stir in pineapple, and bring to a simmer.
- After 30 minutes, take out chicken and coat each wing in sauce. (I usually toss them for that extra sauciness.)
- Turn oven up to 450˚F.
- When ready, put chicken back in for 15 minutes.
- Remove tray, flip chicken, and bake for 15 more minutes.
The wings work perfectly will dry-style. Note that the paprika has a surprising kick that otherwise would be cooled down by the pineapple.