Lei It On Me
Grilled Cider-Sage Chicken Wings with Pineapple and Coconut Rice
1 hour
Serves 4
DinnerHawaiianDairy-freeShellfish-free
Herb's take
Hawaiian flavors meet backyard grilling in this island-inspired dinner. You'll master a cider-sage glaze and get the trick to perfectly juicy wings and caramelized pineapple, plus, coconut rice that tastes like vacation in a bowl.
Equipment needed
- Grill
Ingredients
Yield
4
Instructions
- 01Combine apple cider, brown sugar, ginger, sage, soy sauce, and garlic in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook until reduced by half and syrupy, 12 to 15 minutes.
- 02Pat chicken wings very dry with paper towels. Toss in a large bowl with 1 tablespoon vegetable oil, 1 teaspoon salt, and the black pepper.
- 03Preheat your grill for medium-high direct heat. Scrub and oil the grates well.
- 04Grill wings, turning every 3 to 4 minutes, until golden brown and just cooked through, about 20 minutes total.
- 05Brush wings generously with the cider-sage glaze. Continue grilling 2 more minutes per side, brushing two or three times, until glossy and deeply caramelized.
- 06Meanwhile, combine jasmine rice, coconut milk, 1 cup water, and 1/2 teaspoon salt in a medium saucepan. Bring to a simmer, stir, cover, and reduce heat to low. Cook for 15 minutes, then let rest off heat, covered, for 10 minutes. Fluff with a fork.
- 07Brush pineapple wedges with remaining oil. Grill 2 to 3 minutes per side until well-marked and caramelized.
- 08Arrange coconut rice on each plate. Top with glazed chicken wings and grilled pineapple. Scatter sliced scallions and extra sage if desired.
- 09Serve immediately with lime wedges for squeezing.
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