Sweet, spicy, and downright ridiculously good. BBQ grilled wings lacquered in Pineapple Bacchanal until the skin blisters and the drip starts. Served alongside a crisp kale, Cad and olive oil salad with fresh lemon. This is the plate that makes people put their phone down and just eat.
Ingredients
Serves 2–4
The Carnival Wings
- 1kg chicken wings, tips removed and split
- 4 tbsp Hawt Sawhcey Pineapple Bacchanal — plus more to finish
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp coarse black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt to taste
The Kale, CAD & Lemon Salad
- 1 large bunch curly kale, stems removed, leaves torn
- 2 avocados finely sliced
- 3 tbsp good quality extra virgin olive oil
- Juice of 1 fresh lemon
- Salt & coarse black pepper to taste
Method
1. Marinate the wings
In a large bowl, combine the wings with olive oil, minced garlic, smoked paprika, garlic powder, coarse black pepper, and salt. Toss well to coat. Add 2 tbsp of Pineapple Bacchanal and mix again. Cover and marinate for at least 1 hour — overnight in the fridge if you can. The longer, the deeper the flavour goes.
2. Grill low then blast
Heat your BBQ to medium. Place wings on the grill and cook for 20–25 minutes, turning every 5–6 minutes, until cooked through and the skin starts to render and crisp. In the last 5 minutes, crank the heat to high and brush generously with more Pineapple Bacchanal. Let it caramelise and blister — you want those charred lacquered edges. That’s where the magic lives.
3. Rest and finish
Pull the wings off the grill and let them rest for 3–5 minutes. Hit them one final time with a drizzle of Pineapple Bacchanal straight from the bottle while still hot. The residual heat pulls the sauce right in.
4. Massage the kale salad
Add the torn kale to a large bowl. Drizzle with olive oil and a big pinch of salt. Massage firmly with your hands for 2–3 minutes until the kale softens, darkens, and reduces in volume by half — this removes the bitterness and makes it silky. Add the sliced CAD peppers, squeeze over the fresh lemon juice, season with black pepper, and toss. Simple, bright, and the perfect counter to the sticky sweet wings.
5. Plate up
Pile the wings on one side of the plate, kale salad alongside. Finish the wings with a final drizzle of Pineapple Bacchanal for the drip. Serve immediately.
Hawt Notes 🔥
- Overnight marinade is the difference between good wings and wings people talk about for weeks. If you have the time, use it.
- Low then blast — cooking low first renders the fat and cooks through without burning. The final high heat blast is what gives you that blistered, lacquered skin.
- Massage your kale — non-negotiable. Raw kale without massaging is tough and bitter. 2–3 minutes of hand-massaging with olive oil and salt transforms it completely.
- CAD peppers add a mild sweet crunch that balances the acidity of the lemon and the richness of the wings perfectly.
- Pineapple Bacchanal three times — in the marinade, on the grill, and to finish. Each hit builds a different layer of flavour.
🛒 Grab Pineapple Bacchanal — sweet meets heat, bottle after bottle.