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hot wings with pineapple glaze & creamy blue cheese dip

Makes 16 pieces

These are a staple for parties at my house. I like drumettes because they are so meaty, but you could substitute wings, with the tips removed, if you prefer. You can make the pineapple glaze and the blue cheese dip ahead of time and keep them in the fridge for a day or two. If you want your wings less spicy, omit the hot sauce from the glaze.

  • 1 1/2 cups pineapple juice
  • 1/4 cup hot sauce
  • 1 tablespoon chili paste
  • 1 tablespoon light corn syrup
  • 16 chicken drumettes (small drumsticks)
  • Salt and pepper
  • 2 tablespoons hot chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon crushed red pepper flakes
  • 1 cup flour
  • 2 tablespoons vegetable oil
  • 6 stalks celery, trimmed and cut into 4-inch sticks
  • 1 cup baby carrots
  • 1 recipe Creamy Blue Cheese Dip (see below)

In a saucepan over medium heat, combine the pineapple juice, hot sauce, and chili paste. Bring to a boil, then lower heat to a simmer. Add the corn syrup and simmer until the mixture is reduced by half (approximately 15 minutes). Let the pineapple glaze cool, then refrigerate it for at elast an hour or up to two days.

Preheat the oven to 425°F.

Rinse the chicken, pat dry, and arrange pieces on a platter. Season with salt and pepper. In a small bowl, combine the chili powder, garlic powder, and Chinese five spice. Rub the spice mixture onto the drumettes, turning to coat lightly (more spice will make them more spicy). Sprinkle the red pepper flakes over all the chicken pieces.

Spread the flour onto a plate or shallow bowl and dredge the spice-coated drumettes in flour to coat, shaking off any excess.

In a large skillet, heat the vegetable oil. Add the chicken pieces and brown them for 3 minutes on each side (you may need to brown the chicken in batches if your pan isn’t big enough). When the chicken is crispy, transfer the pieces to a baking pan.

Brush the chicken pieces with the pineapple glaze and bake them for approximately 20 minutes, glazing and turning them every 5 minutes. Place the pan under the broiler for 3 to 5 minutes, or until the chicken skin is crispy and the glaze is caramelized slightly.

Serve warm or at room temperature with celery sticks, baby carrots, Creamy Blue Cheese Dip, and, of course, lots of napkins!

Creamy Blue Cheese Dip

Serves 6-8

If you’re in a pinch, you can always add some fresh crumbled blue cheese to a high-quality bottled blue cheese dip, but this recipe is really worth the extra few minutes.

  • 1 cup sour cream
  • 1 cup crumbled blue cheese (I like Gorgonzola or Roquefort)
  • 5 tablespoons mayonnaise
  • 1 teaspoon garlic powder
  • Salt and pepper

In a large bowl, combine all the ingredients except the salt and pepper. Don’t overstir – you want to keep the chunkiness of the crumbled blue cheese. Season to taste with salt and pepper. Keep refrigerated until ready to serve.

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