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    Caribbean Sun-Burned Wing Dings


    Source of Recipe


    Pat Harmon

    List of Ingredients




    4 pounds chicken wings
    Sauce:
    1 very ripe banana
    1 11-ounce can mandarin oranges drained
    1/4 cup dark run
    1/4 cup light brown sugar packed
    2 teaspoons Louisiana hot sauce
    1 teaspoon grenadine syrup
    Several drops red food coloring
    Garnish:
    grated coconut
    lime wedges

    Recipe



    Trim wing tips from chicken wings and discard. Cut each wing into two parts making wing dings. To prepare sauce, place banana and drained mandarin oranges in blender or food processor and process until smooth. Add rum, brown sugar, Louisiana hot sauce, grenadine and food coloring, if desired. Blend together. Reserve 1 cup for dipping. On a heated grill, grill wing dings until browned and almost done, about 18-20 minutes. During the last 5 minutes of grilling, brush wing dings with some of the remaining sauce several times until done. Place wing dings on serving dish. Brush lightly again with sauce. Sprinkle with grated coconut. Garnish with lime wedges and serve with dipping sauce.

    Makes 4-6 servings.

 

 

 

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