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Pineapple Tepache-Style Chicken Wings

Recipe Source by the Perdue Farms Culinary Team

Pineapple Tepache-Style Chicken Wings

Recipe Source by the Perdue Farms Culinary Team
Inspired by the slightly fermented, fizzy pineapple drink called tepache, this Mexican-style chicken wings recipe is perfect for summer cookouts. Marinate wings, grill and drizzle in pineapple sauce before serving.

Recipe Quick Facts

Prep
10
Minutes .
Marinate
4
Hours .
Cook
15
Minutes .
Makes
4
Servings .
The link to Pineapple Tepache-Style Chicken Wings has been copied

Ingredients

Ingredients

  • 2 pounds chicken wing sections
  • 1 cup fresh pineapple (peeled and cut into small pieces)
  • 1 teaspoon soy sauce
  • 1 tablespoon chopped cilantro
  • 2 garlic cloves, minced
  • 1 tablespoon ginger
  • Juice of 1 lime
  • 1 tablespoon water
  • 1 tablespoon brown sugar
  • 1 tablespoon hot sauce
  • 2 teaspoons salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground chili powder

Made with Our

Approx. 3-lb. pack of juicy chicken wings ― portioned in three 1-lb. pouches

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Limited Time Only Save 24%
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Approx. 3-lb. pack of tender, juicy organic wing segments ― portioned into three 1-lb. pouches

Your Price

Limited Time Only Save 43%
Regular Price $29.99 Sale Price $16.99 Each
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Step 1

Recipe step image

Step 1

Combine all marinade ingredients in a blender and blend for 30 seconds. Place half of marinade in a saucepan. Heat on stove until sauce thickens. Remove and cool.

Step 2

Step 2

Place wings and remaining marinade in a Ziploc bag and marinate in the refrigerator for up to but no longer than four hours.

Step 3

Step 3

Preheat grill to medium-high heat (about 400 F). Lightly oil grill grates to prevent wings from sticking.

Step 4

Step 4

Place wings on grill and cook. Continue to cook and season for 12 to 15 minutes, turning occasionally, or until wings reach an internal temperature of 180 to 185 F.

Step 5

Step 5

Remove wings from grill and let rest for five minutes, then toss with remaining pineapple sauce before serving.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS