Nothing says "peak summer" quite like the hiss of chicken wings hitting a hot grill grate, especially when they're destined to be tossed in a sticky, sweet, and fiery glaze.

This recipe is all about contrasting elements. We are taking the natural, tropical sweetness of fresh pineapple, caramelizing it over the flames, and blending it with the deep, smoky heat of chipotle peppers in adobo. The result is a vibrant, glossy glaze that clings beautifully to crispy, charred wings.

By grilling pineapple rings right alongside the chicken, you get a show-stopping garnish that instantly elevates this from a casual backyard snack to a tropical feast. Fire up the grill, crack open a cold drink, and get ready for the ultimate summer wing experience!

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4 to 6

What You’ll Need:

For the Wings:

• chicken wings (flats and drumettes split)
• 1 tbsp neutral cooking oil (like canola or avocado oil)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp kosher salt
• ½ tsp freshly cracked black pepper

For the Chipotle Pineapple Glaze:

• 1 ½ cups fresh pineapple, chopped (plus 4-5 whole pineapple rings for grilling)
• 2 to 3 chipotle peppers in adobo sauce (plus 2 tbsp of the adobo sauce from the can)
• ¼ cup honey or brown sugar
• 2 tbsp apple cider vinegar
• 2 cloves garlic, peeled
• 1 tbsp soy sauce (or tamari)
• 1 tbsp lime juice

For the Garnish:

• Handful of fresh cilantro, chopped
• 1 fresh lime, cut into wedges

How to Make It:

1. Prep and Season the Wings

Pat the chicken wings completely dry with paper towels—this is the secret to getting a crispy skin on the grill. Toss the wings in a large bowl with the neutral cooking oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Let them sit at room temperature while you prep the glaze.

2. Blend and Simmer the Glaze

In a blender or food processor, combine the chopped pineapple, chipotle peppers, adobo sauce, honey, apple cider vinegar, garlic, soy sauce, and lime juice. Blend until completely smooth. Pour the mixture into a small saucepan over medium heat. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce has thickened and reduced to a sticky glaze. Set aside (reserve half of the glaze in a separate bowl for tossing, and keep the rest for dipping).

3. Fire up the Grill

Preheat your grill to medium-high heat (about 375°F to 400°F / 190°C to 204°C). Clean the grates thoroughly and oil them lightly to prevent sticking.

4. Grill the Wings and Pineapple

Place the seasoned wings on the grill. Close the lid and grill for 15 to 20 minutes, flipping every 5 minutes, until the skin is crispy and the internal temperature near the bone reaches 165°F (74°C).

During the last 5 minutes of grilling, lay the whole pineapple rings directly onto the grates. Grill for 2 to 3 minutes per side until they have beautiful black char marks, then remove them and cut them into quarters.

5. Glaze and Caramelize

Transfer the grilled wings into a large bowl. Pour the reserved half of the warm chipotle pineapple glaze over the top and toss until every wing is fully coated. Return the glazed wings to the grill for just 1 to 2 minutes per side, watching closely so the sugars in the glaze caramelize and char slightly without burning.

6. Platter and Serve

Pile the sticky wings onto a large platter, nestling the grilled pineapple pieces around them. Garnish generously with chopped fresh cilantro and serve with lime wedges and the remaining glaze on the side.

The Perfect Summer Pairings 🍹

To complement the rich, smoky heat of these wings, pair them with exceptionally crisp, cooling, and refreshing sides and drinks:

• To Drink:
• The Classic Lime Margarita: The sharp, zesty citrus cuts straight through the sweet, sticky glaze and tames the heat of the chipotles.
• Ice-Cold Mexican Lager: A light, crisp beer served with a lime wedge is the ultimate backyard pairing.
• On the Side:
• Zesty Jicama & Cilantro Slaw: A crunchy, vinegar-based slaw (using jicama, cabbage, and lime juice) provides a refreshing texture contrast to the rich wings.
• Coconut Rice: Jasmine rice cooked in coconut milk offers a mild, creamy, and fragrant base that helps balance the spicy glaze.
• Charred Street Corn (Elote): Keep the grill hot to char some sweet corn, then slather it in cotija cheese, chili powder, and lime crema

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