Pineapple Hot Wings
Here is a recipe for hot wings that aren’t too punishing but still pack a punch.
Why do we like spicy foods?
The answer is as simple as “capsaicin,” a chemical compound in peppers that releases dopamine and endorphins. If you’ve ever had a “runner’s high,” you know the feeling.
On the flip side, capsaicin also produces the peppers’ fiery flavors. In other words, some may not reach a euphoric state simply because the pepper is too spicy—and too painful—to be enjoyable.
With this pineapple hot wings recipe, I’ve tried to balance the spicy with the sweet so even pepperophobes can enjoy a mild capsaicin rush. If you prefer dry wings, you can skip the sauce—the rub is respectably flavorful by itself.
26 drumettes (or wings)
½ cup almond flour
1 tbsp cinnamon
1 tbsp paprika
1 tsp salt
12 oz Frank’s (The Wings Buffalo variety for the best result)
8 tbsp butter
20 oz crushed pineapple
A few drops of Dave’s Insanity if the mood strikes
Turn oven to 225˚F.
Mix dry goods in a bowl.
Coat wings in the rub and put on a baking tray.
Add to the oven, and set a timer for 30 minutes.
Meanwhile, bring Frank’s to a boil over medium-high in a pot.
Stir in butter until melted.
Stir in pineapple, and let the sauce simmer.
After 30 minutes, take out the chicken and coat each wing in the sauce. (I usually toss them.)
Turn oven up to 450˚F.
When ready, put the chicken back in for 15 minutes.
Remove the tray, flip chicken, and bake for 15 more minutes.
Remove the tray and let the wings cool until edible.
These wings don’t require any type of dipping sauce, though a blue cheese variety does the job if you need a coolant.
“Why do we like spicy food?” Ohio State Insights. January, 2018. insights.osu.edu/food/science-spicy-cravings