3 pounds chicken wings, split at the joint, wingtips removed and discarded
1 cup flour
1 tsp. onion powder
1 tsp. garlic powder
1 tsp salt
½ tsp pepper
½ cup chopped sweet Maui onion (or Vidalia or Walla Walla)
2 Tbsp. butter
1 cup pineapple juice
2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp Major Grey’s Mango Chutney
2 tsp. sriracha chili sauce
2 tsp. grated fresh ginger
1/3 cup pineapple preserves (substitute pineapple ice cream topping)
1/3 cup grainy Dijon mustard
1 large pineapple, peeled, cored and cut into 10-12 spears
No nutrition information available
For wings: Heat 2 inches of oil in a large, heavy pot over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. Combine, flour, onion powder, garlic powder, salt and pepper in a zipper bag. Working in batches, toss the wings to coat in the flour mixture. Fry until lightly browned, about 10 - 12 minutes per batch. With a slotted spoon, transfer wings to a paper-towel-lined plate. Repeat with remaining wings.
For Polynesian Pineapple and Sweet Onion Wing Sauce: In a small skillet over medium heat, heat the butter. Add the diced onions and sauté until softened and starting to caramelize, about 15 minutes.
Meanwhile, in a medium saucepan over medium-high heat, heat the pineapple juice until thickened and reduced to 1/3 – 1/2 cup. Whisk in the hoisin sauce, soy sauce, honey, chili sauce, ginger and chutney and reserve.
In a Cuisinart food processor combine the caramelized onions and the pineapple juice mixture, pulsing until combined and onion is pureed. Reserve.
For Maui Mustard: Combine pineapple preserves and grainy Dijon mustard in a small bowl. Reserve.
Preheat broiler. Reserve ¼ of a cup of the Polynesian Pineapple and Sweet Onion Wing Sauce. Toss the wings with the remaining sauce and transfer to a foil-lined baking sheet. Broil until caramelized, watching carefully, for about two minutes.
Brush pineapple spears with reserved wing sauce and over a medium high flame, grill for 4-6 minutes turning until pineapple is lightly browned and caramelized.
Remove wings from oven, sprinkle with sesame seeds and serve with Maui Mustard Sauce and grilled pineapple spears.