Ingredients
Sauce:
- 2 cups store bought mustard-based BBQ sauce (recommended: Cattleman's Gold Sauce)
- 2 tablespoons soy sauce
- 1 (6-ounce) can crushed pineapple
- Salt and pepper
- 1/3 cup brown sugar
- 1 teaspoon ground ginger
- Store bought jerk seasoning
- 18 chicken wings
Directions
Preheat grill to medium-high.
Prepare sauce by combining all ingredients together in a saucepan over medium heat. Cook until heated through.
Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By msdevito_7924722
coral gables, FL
on September 15, 2010
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My family and friends weren't in the mood for wings, so I made this delicious sauce and poured over shredded chicken (from a full size store bought rotisserie chicken. The sauce was sooooooo good. Everyone raved about it. I served this "pulled jerk chicken"as i called it over potato rolls with some crunchy lettuce, tomatoes, shredded cheddar cheese and a dab of sour cream.
I will definitely save this easy sauce recipe in my favorite box!
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By shaffkassam_8539255
Laguna Niguel, CA
on May 31, 2010
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My local supermarket did not have the cattleman Gold mustard base sauce, so I bought the regular classic and added dry mustard powder, my guests loved it.!! You could taste the sweetness as well as the spice, We served them as an appertizer while my husband grilled the rest of the meats my guests wanted the remainder of the sauce for the fillet mignon! Alll guests went home with a copy of the recipe!
By k.somma_11631522
Richardson, TX
on February 02, 2009
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Simple yet full of great flavor ? The Cattleman?s Mustard Base BBQ Sauce makes a huge difference. The only thing I did differently was to fry the wings, then season, then blacken in an iron skillet (few minutes, finally onto a plate then brushed with the sauce. This is a great recipe! Thanks
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