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Pineapple Ginger & Chili Wings

Recipes for | Home & Restaurant

by Nadine Lloyd


(Serves 4-6)

  • 4.4lbs. (2kg) chicken wings

Dry Rub:

  • 1½ cups corn flour

  • 2 teaspoons cayenne pepper

  • 1 teaspoon ginger powder

  • ½ teaspoon garlic powder

  • Salt and pepper to taste

  • Pineapple, Ginger, Chili sauce:

  • 1½ cups freshly crushed pineapple

  • ¼ cup pineapple juice

  • ¼ cup freshly grated ginger

  • 1 red chili – finely diced

  • 1 green chili – finely diced

  • 2 tablespoons chili sauce


Preheat the oven to 356°F (180°C)

Line two baking trays with baking paper.

Set aside.

In a medium sized bowl, combine all the dry rub ingredients together.

Evenly coat each chicken wing and lay them out onto the baking tray.

Bake for 15-25 minutes, or until lightly golden brown and cooked through.

In a medium-sized jug, stir all the sauce ingredients together.

Place into a wok or non-stick frying pan and stir over a

medium/low heat for about 5 minutes until the sauce slowly starts to simmer.

Stir the chicken wings through the sauce until fully coated.

Serve hot with ice-cold beer or white wine.

Garnish with extra chili.

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