Chili Wings

• 1 cup pineapple juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons dark brown sugar
• 4 garlic cloves minced
• 1 pepper Scotch bonnet, to 2 chopped
• jalapenos or substitute
• 1 teaspoon ground allspice
• salt to taste
• freshly ground black pepper to taste
• 1 cup ice
• 12 chicken wings

1. To make the marinade, combine the pineapple juice, balsamic vinegar, brown sugar, garlic, peppers, allspice, salt, and pepper in a small cast-iron sauce pot on your side burner, and boil 2 minutes. Add the ice and set aside until cool.
2. Cut the wings into 3 pieces each and discard the small wing tip (or save for soup). Place the chicken wings and the marinade in a bowl and refrigerate a minimum of 2 hours (or overnight).
3. Preheat the grill to a medium-high heat.
4. Remove the wings from the marinade and cook slowly on the grill for 15 to 20 minutes, turning occasionally.

pineapple juice, balsamic vinegar, brown sugar, garlic, pepper, substitute, ground allspice, salt, freshly ground black pepper, chicken

Taken from www.yummly.com/recipe/Chili-Wings-1652120 (may not work)