Al Pastor Chicken Wings: Spicy Pineapple-Marinated Recipe

For the Al Pastor Marinade:

• 3 lbs chicken wings, split into flats and drums
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 3 chiles de árbol, stems removed
• 4 garlic cloves
• ½ white onion, roughly chopped
• 1 cup fresh pineapple juice
• 2 tsp achiote powder
• 2 tbsp white vinegar
• 1 tbsp soy sauce
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp black pepper
• 2½ tsp kosher salt

For the Pineapple Glaze:

• ½ cup fresh pineapple juice
• 2 tsp achiote powder
• 1 tbsp agave or honey
• 1 tbsp soy sauce
• 1 tsp apple cider vinegar
• Pinch of chile flakes

For Serving:

• Fresh grilled pineapple, chopped
• Chopped fresh cilantro
• Thinly sliced green onion

• Lightly toast the guajillo, ancho, and árbol chiles in a dry skillet over medium heat, 30–45 seconds per side, until fragrant and slightly darkened—watch closely to avoid burning. Transfer the chiles to a bowl, cover with hot water and soak 15 minutes until softened. Drain and set aside.
• Combine the rehydrated chiles, garlic, onion, pineapple juice, achiote powder, white vinegar, soy sauce, cumin, oregano, smoked paprika, black pepper, and salt in a blender. Blend on high until completely smooth. Taste and adjust salt if needed.
• Place the wings in a large zip-top bag or a bowl and pour the marinade over them, tossing to coat evenly. Cover and refrigerate for at least 2 hours or preferably overnight for deeper flavor.
• Make the pineapple glaze by whisking all glaze ingredients in a small saucepan over medium heat. Simmer 3–4 minutes until slightly thickened and glossy, then remove from heat and set aside.
• Preheat the grill to medium-high and oil the grates. Remove wings from the marinade and shake off excess—excess marinade can cause flare-ups and burn.
• Grill wings over medium-high heat for 20–25 minutes total. Close the lid for the first 5 minutes, then turn every 5–6 minutes to develop an even char on all sides.
• In the final 5 minutes of cooking, brush the wings generously with the pineapple glaze and flip once so the glaze caramelizes on the grill.
• In the last 2–3 minutes, grill fresh pineapple slices alongside the wings until caramelized and slightly charred on both sides. Discard the core and chop the pineapple into small pieces.
• Arrange the wings on a platter, sprinkle the chopped grilled pineapple over them, and finish with chopped cilantro and thinly sliced green onion.
• Serve immediately and enjoy.

Notes