Ingredients

For the Wings:

  • 2 lbs (900g) chicken wings, split into flats and drumettes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

For the Pineapple Rum Sauce:

  • 1 cup fresh pineapple, finely diced (or canned, drained)
  • 1/2 cup dark rum
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp fresh ginger, grated
  • 1 tsp chili flakes (adjust for spice preference)
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For Garnish (Optional):

  • 2 tbsp chopped fresh cilantro
  • 1 tbsp toasted sesame seeds
  • Lime wedges

Equipment

  • Smoker (or oven for non-smoked version)
  • Wood chips (hickory or fruitwood recommended)
  • Mixing bowls
  • Saucepan
  • Tongs
  • Baking sheet (if using oven)

Instructions

Step 1: Prepare the Wings

  1. Pat the chicken wings dry with paper towels.
  2. In a large bowl, toss wings with olive oil, salt, black pepper, smoked paprika, and garlic powder until evenly coated.
  3. Cover and refrigerate for 30 minutes to marinate.

Step 2: Prepare the Smoker

  1. Preheat your smoker to 225°F (107°C).
  2. Add wood chips (hickory or fruitwood) to the smoker box or according to your smoker’s instructions.
  3. Place wings on the smoker grates in a single layer, ensuring they don’t overlap.

Step 3: Smoke the Wings

  1. Smoke wings at 225°F for 2–2.5 hours, or until the internal temperature reaches 165°F (74°C).
  2. Flip wings halfway through for even cooking.
  3. (Oven alternative: Preheat oven to 400°F (204°C). Place wings on a wire rack over a baking sheet and bake for 40–45 minutes, flipping halfway, until crispy and cooked through.)

Step 4: Make the Pineapple Rum Sauce

  1. In a saucepan over medium heat, combine diced pineapple, rum, brown sugar, pineapple juice, soy sauce, lime juice, ginger, chili flakes, and garlic.
  2. Bring to a simmer, stirring occasionally, and cook for 10 minutes until slightly reduced.
  3. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens. Remove from heat.

Step 5: Toss and Serve

  1. Transfer smoked (or baked) wings to a large bowl.
  2. Pour the pineapple rum sauce over the wings and toss to coat evenly.
  3. Arrange wings on a serving platter. Sprinkle with cilantro and sesame seeds, if using.
  4. Serve with lime wedges on the side for squeezing.

Tips

  • Make Ahead: The sauce can be prepared a day in advance and refrigerated. Reheat before tossing with wings.
  • Spice Level: Adjust chili flakes to taste or add fresh chopped chilis for extra heat.
  • Non-Alcoholic Version: Substitute rum with additional pineapple juice and a splash of rum extract.

Serving Suggestions

  • Pair with a tropical slaw or grilled pineapple slices.
  • Serve with a cold beer or a pineapple-based cocktail.

Nutritional Information (Per Serving, Approx.)

  • Serves: 4
  • Calories: 450 kcal
  • Protein: 28g
  • Fat: 22g
  • Carbs: 20g

Enjoy your smoky, tangy, and sweet Smoked Pineapple Rum Wings!