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Sweet & Spicy Grilled Chicken Wings

Sweet & Spicy Grilled Chicken Wings



  • 3 tbsp Spicy Orange Pressato Olive Oil
  • 1 tbsp cornstarch
  • 2 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 tsp garlic powder
  • 4 lbs split chicken wings

Sweet & Spicy Sauce

  • 2 tbsp Spicy Orange Pressato Olive Oil
  • 1/4 cup Pineapple White balsamic vinegar
  • 2 tbsp crushed pineapple
  • 2 tbsp diced red pepper
  • 1 tsp smoked paprika
  • 1 tbsp minced fresh parsley


  • In a large mixing bowl whisk together the Spicy Orange Pressato Olive Oil, cornstarch, sea salt, ground black pepper and garlic powder. Mix to combine. Pat the split chicken wings dry with a paper towel and add to the mixing bowl. Toss to coat well.
  • Pre-heat the grill to 500°F and brush with a little olive oil. Place the wings on the grill andreduce the heat to medium-high, the goal is to hold the grill temperature to between 400°F425°F while cooking. Cook the wings for 20 to 25 minutes, turning every 2 to 3 minutes, so the skin doesn’t stick, and the wings cook evenly. When done the internal temperature will be 170°F.
  • To make the sauce, add the sauce ingredients except the parsley into a small saucepan and whisk to combine. Bring to a rolling boil, boil for one minute and remove from heat. When the wings are done, add to a large serving bowl, pour the sauce over the wings and toss to combine. Serve immediate with a sprinkle of parsley for garnish.


The sauce will store in the fridge, in an aright container for up to 1 week and can be made
ahead, warm in a saucepan before serving. The chicken wings will keep for up to 3 days in
an airtight container in the fridge.