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1
For the chicken wings: Remove the stems from all of the peppers.
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2
You can remove the seeds if desired, according to heat preference.
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3
Using a food processor, blend all peppers, scallions, and garlic with 4 tablespoons vegetable or olive oil until smooth.
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4
Add all the dry spices and blend.
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5
Put the chicken into a large sealable container or sealable plastic bag and add marinade, mixing to coat all of the chicken.
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6
Seal the container and place in the refrigerator.
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7
Marinate the wings overnight in the sauce.
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8
When you are ready to prepare them, preheat the oven to 400 F. Bake the wings on a baking sheet in a single layer for 30 minutes.
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9
Flip the wings and bake for an additional 20 minutes.
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10
For the glaze: While the wings are baking, make the pineapple glaze.
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11
First you need to grill the pineapple.
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12
Youll use half in the glaze and half in the chutney.
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13
Peel and core the pineapple.
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14
Slice the pineapples into big circles and grill over medium heat until charred on both sides.
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15
Split the pineapple into two equal parts and set one part aside for the chutney.
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16
In a large saucepan on medium heat, boil chunks of grilled pineapple, agave syrup, pineapple juice, and 1 habanero pepper for 15 minutes.
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17
Carefully pour the mixture into a blender and puree the mixture.
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18
Once the wings are cooked, using a pastry brush, apply the pineapple glaze on each wing and put the wings back on the baking tray.
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19
Then broil the wings for 3 minutes.
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20
Flip the wings, apply the glaze again, and broil for an additional 3-5 minutest until the wings are browned.
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21
Serve hot with Indian Spiced Pineapple Chutney.
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22
For the pineapple chutney: Take the second half of the pineapple, that you set aside a few minutes ago and dice it.
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23
Place diced pineapple, ginger, garlic and 1/2 cup of water into a saucepan over medium heat.
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24
Simmer until the pineapple is soft, around 15 minutes.
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25
Add sugar, red chili powder, salt cumin, and vinegar.
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26
Stir well and boil over medium high heat till the sauce is thick and glossy.
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27
Cool and serve with wings.
