- 1 cup pineapple juice
- 2 tbsp. Ben Jack Larado’s Balsamic Oil of Garlic
- 2 tbsp. dark brown sugar
- 4 garlic cloves, chopped
- 1/2 tsp. ground allspice
- 2 tbsp. Ben Jack Larado’s Blazin Chile Pepper Gourmet Mustard
- 24 chicken wings Salt and freshly ground pepper
- Carrot sticks and celery sticks
Use side burner or preheat grill. Combine first six ingredients in small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator for at least 2 hours. Grill over medium heat for 10 – 15 minutes or until cooked through. Serve with celery and carrot sticks.