Grilled Teriyaki Chicken Wings with Spicy Pineapple Slaw

Allergens

Soy, Gluten (depending on teriyaki sauce used)

Ingredients

• 2 lbs chicken wings, tips removed and cut into wingettes and drummettes 1 cup teriyaki sauce 1/4 cup soy sauce 1/4 cup brown sugar 1 tbsp cornstarch 1 tsp garlic powder 1 tsp onion powder Salt and pepper, to taste 2 cups shredded cabbage 1 cup diced pineapple 1/4 cup diced red onion 2 tbsp mayonnaise 1 tbsp apple cider vinegar 1/2 tsp crushed red pepper flakes 1/2 tsp salt 1/4 tsp black pepper

Instructions

1. In a large bowl, mix together teriyaki sauce, soy sauce, brown sugar, cornstarch, garlic powder, onion powder, salt, and pepper. Add chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Preheat a grill or grill pan to medium high heat. Remove wings from the marinade, letting excess sauce drip off. Discard remaining marinade. Grill wings for 18 20 minutes, turning occasionally and basting with additional teriyaki sauce until cooked through and crispy.
3. In a separate bowl, mix together cabbage, pineapple, red onion, mayonnaise, apple cider vinegar, crushed red pepper flakes, salt, and black pepper to make the spicy pineapple slaw.
4. Serve wings with a generous scoop of spicy pineapple slaw on top.

Chef’s Insight

Use fresh pineapple for the best flavor and texture in the spicy pineapple slaw.

Notes

Make sure to cook the wings until they reach an internal temperature of 165°F for safe consumption.