° 3 cups pineapple juice
° 2 c. tablespoon soy sauce
° 2 c. French shallot, chopped
° 2 c. of honey
° 1 c. garlic powder
° 1/2 c. 1/2 teaspoon ground ginger
° 1 kg of chicken wings, wing fins and drumsticks separated
In a small bowl, whisk the pineapple juice with the soy sauce, shallot, honey, garlic powder and ginger. Pour into a zip-top bag, add chicken pieces and toss bag to coat. Let marinate for 1 hour at room temperature, stirring occasionally.
Preheat the barbecue to medium heat.
Employ pliers, remove chicken part of marinade. transmit the marinade to a little pot, bring to a boil on medium-high heat & waver, stirring often, until minimized to 1/2 cup. Reserve in a little serving bowl.
Oil the barbecue grill.
Grill the chicken wings on the barbecue, with the lid closed, until cooked through, 12 to 15 minutes – turn halfway through. Transfer the chicken to a serving platter. Sprinkle with chives, if desired. Serve with the marinade reduction and the nappa coleslaw and chive salad.