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Pineapple Coconut Grilled Sticky Wings
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Nutrition Facts
Serving Size 435 g
(Approx. 4 Servings)
Amount Per Serving
Calories 910 Calories From Fat 540
% Daily Value*
Total Fat 61 g 94%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 255 mg 85%
Sodium 560 mg 23%
Total Carbohydrate 22 g 7%
Dietary Fiber 0 g 0%
Sugars 20 g
Protein 62 g
Vitamin A 10% • Iron 15%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pineapple Coconut Grilled Sticky Wings
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Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 Lb H-E-B Chicken Wings
5 Tbsp Adams Reserve Kicked Up Chicken Rub, divided use
2 Tbsp Ottavio Extra Virgin Olive Oil
1 Tsp red wine vinegar
1/2 cup(s) Robert’s Reserve Pineapple Coconut Mango Tequila Sauce
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Instructions

1
In a large enough bowl to hold all of the wings, combine 3 Tablespoons Kicked Up Chicken Rub, olive oil, and red wine vinegar. Add chicken wings and coat thoroughly. Cover and refrigerate at least 30 minutes to marinate.
2
Preheat oven to 400ºF. Heat grill to medium-high.
3
In another large bowl, combine Pineapple Coconut Mango Tequila Sauce and remaining Kicked Up Chicken Rub. Set aside.
4
Once grill is hot, add wings a few at a time, being sure not to overcrowd the grill. Cook to a deep golden brown then turn wings and continue cooking until evenly browned all over.
5
Add to bowl with Pineapple Coconut Mango Tequila Sauce and Kicked Up Chicken Rub. Toss gently to coat evenly.
6
Place coated wings on a foil lined sheet tray and bake 10 minutes. Wings are ready when internal temperature reaches 165ºF.
7
Chef's Note: For a nice dipping sauce, combine 4 ounces sour cream, 2 tablespoons Pineapple Coconut Mango Tequila Sauce, 1 teaspoon salt, and 2 teaspoons Kicked Up Chicken Rub.
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