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Mojo marinated wings with a pineapple BBQ sauce


  • Whisk ½ finely chopped onion with 6 crushed garlic cloves, ½ cup lime juice, the orange juice, olive oil, cumin, oregano, 1 tbsp sambal, 1 tspn salt, a little ground pepper and half of the coriander in a large bowl. Add the wings, toss until well coated and refrigerate for at least 2 hours (overnight is even better), turning every now and then.
  • At the same time, heat a little vegie oil in a heavy-bottomed pot and gently sauté ¼ finely chopped onion with the capsicum, ginger, remaining garlic and the chilli until tender, stirring now and again.
  • Add the pineapple and juice with the remaining sambal, the mustard, molasses, sugar, jam, allspice, the juice of 3 limes, Worcestershire, ketchup and tomato sauce. Whisk well and gently simmer for about
  • 5-8 mins until thick and fragrant. Then set aside to cool to room temperature.
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Put the wings in 2 large baking trays and cook in the oven for about 15-20 mins. Then top with quite a bit of the sauce and cook for another 10 mins to caramelise the sauce, basting once or twice with more sauce and the cooking juices.
  • Serve the wings on a large platter in the middle of the table with plenty of the sauce spooned over the top, a sprinkling of coriander on top and lots of serviettes!
  • nb.  The wings can be cooked on the BBQ, if you prefer.
  • derived from the Dinosaur Bar-B-Que in Syracuse, New York



  • ¾ large onion
  • 8 plump garlic cloves, crushed
  • 6-8 limes
  • 1½ cups fresh orange juice
  • 1/3 cup olive oil
  • 1 heaped tspn ground cumin
  • 1 tspn dried oregano
  • 2 tbsp sambal oelek
  • sea salt & freshly ground pepper
  • 6 tbsp roughly chopped fresh coriander
  • 2 kg chicken wings
  • vegetable oil
  • ½ green capsicum, cored, seeded & finely diced
  • 1 tbsp julienned fresh ginger
  • 1 small red chilli, seeded & finely chopped
  • 1 cup diced pineapple
  • 1/3 cup pineapple juice
  • 1 tbsp Dijon mustard
  • 1 tbsp molasses
  • 2 heaped tbsp brown sugar
  • 2 tbsp apricot jam
  • ¼ tspn ground allspice
  • juice of 3 limes
  • 2 tbsp Worcestershire sauce
  • ½ cup tomato ketchup
  • ¾ cup tomato sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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