Tropical, fruity BBQ wings with a subtle spiciness – perfectly accompanied by an aromatic Gewürztraminer from South Tyrol
These BBQ chicken wings combine the sweetness of pineapple with the fiery note of chilli to create an irresistible taste experience. The combination of crispy skin and juicy meat makes them the highlight of any barbecue party. Accompanied by an aromatic Gewürztraminer from South Tyrol, the result is a harmonious interplay of food and wine.
Ideal wine accompaniment: Gewürztraminer (South Tyrol DOC)
The Gewürztraminer from South Tyrol impresses with its intense flavours of lychee, rose petals and exotic spices. Its natural residual sweetness and moderate acidity harmonise perfectly with the sweet and spicy glaze of the chicken wings. The aromatic diversity of the wine complements the tropical notes of the pineapple and at the same time softens the spiciness of the chilli. A perfect pairing for a summer BBQ dish.
Further wine recommendations:
Riesling Kabinett (Germany, Mosel) A finely tart Riesling from the Mosel with lively flavours of lime, green apple and white flowers. The subtle residual sweetness skilfully captures the spicy chilli heat and creates a balancing bridge to the sweet pineapple note. The delicate acidity adds freshness without overstimulating the palate. Its lightness and minerality ensure that the pairing remains dancing despite the spiciness. Ideal for connoisseurs who appreciate aromatic tension and elegant structure.
Chenin Blanc (South Africa, Stellenbosch WO) This Chenin Blanc combines flavours of ripe pears, yellow apple, honey and tangerine with a hint of spice. Its creamy texture clings comfortably to the glass, while its freshness lightens the dish. The light melt on the palate acts as a buffer between the crispy chicken and the exotic glaze. The Chenin remains aromatically present without being loud – an excellent all-rounder for creative BBQ interpretations with sweet and spicy components.
Rosé (France, Provence AOC) A classic Provence rosé delivers fine fruit of strawberries, raspberries and citrus fruits with herbal nuances. Its dry style and good acid structure bring freshness to the pairing and emphasise the tropical component of the pineapple. At the same time, its restrained aroma pleasantly buffers the chilli spiciness. This makes it the ideal summer wine for BBQ dishes with heat, fruit and crunch. Perfect for barbecues with a Mediterranean touch.
Viognier (France, Condrieu AOC) Viognier is an opulent white wine with aromas of apricot, mango, orange zest and jasmine. Its moderate acidity and creamy fullness go perfectly with the fleshy texture of the wings and the exotic glaze. The floral aroma picks up on the tropical notes of the pineapple, while its aromatic depth counterbalances the spiciness of the chilli. A pairing suggestion with class – expressive, sensual, but never too loud.
Sauvignon Blanc (New Zealand, Marlborough) This Sauvignon brings a racy freshness with notes of passion fruit, lime, gooseberry and fresh herbs. Its striking acidity cuts through the sweet glaze and provides clarity on the palate. At the same time, it has a certain green flavour that plays perfectly with the chilli and ginger notes of the marinade. A spirited accompaniment that elevates the dish to a new level with its freshness and depth of flavour.
The recipe:
BBQ Chicken Wings mit Ananas-Chili-Glasur
Cooking utensils
- 1 Grill oder Backofen
- 1 Grillzange
- 1 Schüssel zum Marinieren
- 1 Backblech (bei Zubereitung im Ofen)
Ingredients
- 8 Hähnchenflügel
- 2 EL Pflanzenöl
- Salz und Pfeffer nach Geschmack
Für die Ananas-Chili-Glasur:
- 150 g Ananasstücke frisch oder aus der Dose
- 2 EL Honig
- 1 EL Sojasauce
- 1 TL Chiliflocken oder frische gehackte Chili
- 1 Knoblauchzehe fein gehackt
- 1 TL geriebener Ingwer
- Saft einer Limette
Preparation
Marinieren:
- Die Hähnchenflügel mit Öl, Salz und Pfeffer in einer Schüssel vermengen und ca. 30 Minuten marinieren lassen.
Glasur zubereiten:
- Ananasstücke pürieren und mit Honig, Sojasauce, Chiliflocken, Knoblauch, Ingwer und Limettensaft in einem Topf vermengen.
- Die Mischung kurz aufkochen und anschließend abkühlen lassen.
Grillen:
- Den Grill vorheizen und die Hähnchenflügel bei mittlerer Hitze ca. 20 Minuten grillen, dabei regelmäßig wenden.
- In den letzten 5 Minuten die Wings mit der Ananas-Chili-Glasur bestreichen und karamellisieren lassen.
Empfohlene Beilagen:
- Gegrillte Maiskolben
- Coleslaw
- Knusprige Süßkartoffelpommes
