Instructions: 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.

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).

Preheat the grill to a medium-high heat.

Remove the wings from the marinade and cook slowly on the grill for 15 to 20 minutes, turning occasionally.

This recipe yields 24 pieces.

Comments: This version is sweet and hot. Scotch bonnets are small peppers, but dont let their size fool you. Theyre one of the hottest peppers around.

Yield: 24 pieces

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.