Ingredients Weight Measure
Olive oil 1 oz.
Spanish onion, fine dice 1 cup
Garlic, minced 1 Tbsp.
Red bell pepper, chopped small 4 oz.
Pineapple rings, canned, grilled then cut into large dice 6 oz.
TABASCO® brand Original Red Sauce 1 oz.
Orange juice 1 oz.
Lemon juice 1 oz.
Cilantro, rough chop 1 oz.
Brown sugar 3 oz.
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Chicken wings, fresh, thawed and washed 12 ea.
Oil as needed


  1. In a heavy-bottomed sauté pan, heat oil until smoking. Add onions and cook until translucent. Add garlic and peppers and cook 1 minute more; then add pineapple. Remove from heat and add the remaining ingredients. Stir to cool slightly and set aside.
  2. Heat a small amount of oil in a heavy-bottomed pan or flat-top griddle until just smoking. Sear wings in oil until golden brown and getting crispy on the edges. Cover with salsa, reserving some, and cook in preheated 350°F oven for about 20 minutes or until tender and cooked through.
  3. Serve with extra salsa on the side.

Yield: 12 wings