Al Pastor Chicken Wings with Pineapple Glaze

Equipment

• Blender or high-speed food processor
• Large mixing bowl or resealable plastic bag for marinating
• Skillet for toasting chiles (or a dry pan)
• Small saucepan for glaze
• Grill (gas or charcoal) with clean, oiled grates
• Tongs and a brush for glazing

Ingredients

Instructions

1. Toast and rehydrate the chiles: In a dry skillet over medium heat, toast the guajillo, ancho and árbol chiles for about 30–45 seconds per side until they become fragrant and slightly darkened. Keep a close eye on them so they do not burn, as burnt chiles will add bitterness. Transfer the toasted chiles to a bowl, cover with hot water and let them soak for about 15 minutes until softened. Drain and set aside.
2. Make the marinade: Add the rehydrated chiles, garlic, onion, pineapple juice, achiote powder, white vinegar, soy sauce, cumin, oregano, smoked paprika, black pepper and salt to a blender. Blend on high until completely smooth. Taste and adjust salt as needed. The marinade should be thick enough to coat the wings.
3. Marinate the wings: Place the wings in a large bowl or resealable bag and pour the blended marinade over them. Toss or massage so every wing is fully coated. Cover and refrigerate for at least 2 hours; for deeper flavor, marinate overnight.
4. Prepare the pineapple glaze: In a small saucepan over medium heat, whisk together the pineapple juice, achiote powder, agave or honey, soy sauce, apple cider vinegar and chile flakes. Simmer gently for 3–4 minutes until slightly thickened and glossy. Remove from heat and set aside.
5. Preheat and prepare the grill: Preheat your grill to medium-high and make sure the grates are clean and well oiled. Remove the wings from the marinade and shake off any excess. Excess marinade left on the wings can cause flare-ups and burning on the grill, so a moderate coating is ideal.
6. Grill the wings: Place the wings on the grill over medium-high heat. Close the lid for the first 5 minutes to build heat, then turn the wings every 5–6 minutes to promote even charring and cooking. Grill for a total of 20–25 minutes, or until the skin is crisp and the meat reaches a safe internal temperature.
7. Glaze and caramelize: During the final 5 minutes of grilling, brush each wing generously with the pineapple glaze and flip once so the glaze caramelizes on the grates and forms a sticky coating on the wings.
8. Grill the pineapple: In the last 2–3 minutes of cooking, place fresh pineapple slices on the grill alongside the wings. Grill until caramelized and charred on both sides. Remove, discard the core if present, and chop the pineapple into small pieces for topping.
9. Finish and serve: Transfer the wings to a platter, sprinkle the chopped grilled pineapple over them, and finish with chopped cilantro and thinly sliced green onion. Serve immediately while hot and glazed.

Notes & Tips

• Toast the chiles only until fragrant; a few seconds too long and they can become bitter, which will affect the entire marinade.
• Shake or let excess marinade drip off before placing wings on the grill. Too much marinade will burn on the grates before the chicken cooks through.
• For a milder version, reduce the number of chiles de árbol or remove seeds from all dried chiles before toasting.
• If you don’t have fresh pineapple juice, canned 100% pineapple juice can be used in a pinch, though fresh juice brightens the flavor.
• To crisp skin more thoroughly, finish the wings over direct heat for a minute or two, watching carefully to prevent burning.
• These wings are great served with lime wedges, pickled red onions or a creamy avocado crema to balance heat and sweetness.

Serving Suggestions

Serve these al pastor wings as a party appetizer or as the centerpiece of a casual meal. Pair them with grilled corn, a simple cabbage slaw, warm tortillas or a bright salad to cut through the richness. Garnish with extra cilantro and lime for freshness and squeeze lime over the wings just before eating to heighten the pineapple and chile flavors.