By Fourth of July again. The second one I have helped at Gloria and James cookout. James was at the grill as always, his technique unchanged, unhurried. I watched him manage the fire and I have been learning simply by watching: where he places the coals, when he adjusts the vents, how he uses the lid versus leaving it open. He noticed me watching and said: you want to try. I said yes. He let me manage the second half of the chicken on the grill and stood two feet away not hovering. The chicken came out right. James said: now you can grill. Another person who certifies things with the shortest possible sentences.
I made the baked beans from scratch again, the third time now, and they were better than last year. I know this recipe now without measuring. Smoked bacon, dried navy beans, onion, mustard, molasses, ketchup, brown sugar, chicken broth. Long slow oven. They taste like summer cookouts are supposed to taste.
Keisha was there this year, which was a new thing. I had asked Gloria if I could bring her and Gloria said of course, there is always more food than two people need. Keisha brought coconut cake, which is her mother recipe, and James had three pieces. Gloria and Keisha talked for an hour in the kitchen while I cleaned up and I could hear them laughing. I stood at the sink and listened to them laugh and thought: my people. These specific people. This is my table. I get to keep this.
After James let me take over the grill and I got that chicken right, I knew I wanted to bring something next year that would let me show off what I’d learned from watching him. These pineapple glazed wings are exactly that kind of recipe—simple enough to manage over coals, sweet and sticky enough to make people come back for seconds, and the kind of thing that earns you a permanent spot at somebody’s cookout. If you’re building your own Fourth of July table, start here.
Pineapple Glazed Chicken Wings
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6
Ingredients
- 3 pounds chicken wings, tips removed, drumettes and flats separated
- 1 cup pineapple juice
- 1/3 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- Sesame seeds and sliced green onions for garnish
Instructions
- Season the wings. Pat the chicken wings dry with paper towels. Toss with vegetable oil, salt, and black pepper. Set aside while you prepare the glaze.
- Make the pineapple glaze. In a small saucepan over medium heat, combine the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until slightly reduced.
- Thicken the glaze. Whisk the cornstarch and water together in a small bowl. Stir the slurry into the simmering glaze and cook for 1 to 2 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside. Reserve about 1/3 cup of glaze for serving.
- Preheat the grill. Set up your grill for medium-high heat, about 375—400 degrees. If using charcoal, bank the coals to one side so you have a direct and indirect heat zone.
- Grill the wings. Place the wings over direct heat and grill for 20 to 25 minutes, turning every 5 minutes, until the skin is crispy and the internal temperature reaches 165 degrees.
- Glaze and finish. During the last 5 minutes of grilling, brush the wings generously with the pineapple glaze, turning and brushing again so both sides are coated. Move to indirect heat if the glaze begins to char.
- Serve. Transfer the wings to a platter, drizzle with the reserved glaze, and sprinkle with sesame seeds and sliced green onions. Serve immediately.
Nutrition (per serving)
Calories: 340 | Protein: 28g | Fat: 18g | Carbs: 16g | Fiber: 0g | Sodium: 680mg