• 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.