Pineapple Caramel Wing Sauce
Backstory:
My friend Marvin is a huge pineapple fan. Once he found out that I create recipes for friends he couldn't help but ask me to make him a pineapple-based recipe. Since both of us are also wing fans I figured this recipe would do the trick.
Ingredients:
2 cup sugar
1 lb fresh ripe pineapple
2 oz cognac
2 tsp salt
2 tsp red pepper flake (more to taste, this is on the mild side)
Optional:
green onions/scallions
red fresno chiles or fresh chile of choice
Method:
Cube pineapple and place into a food processor with the chopping blade. Pulse until no large particles remain but not pureed. There should be distinct bits of pineapple left. Transfer into a fine mesh strainer over a bowl and allow the juice to drain for at least 15 minutes mixing the pineapple occasionally to ensure as much liquid drains out as possible.
Mix sugar and drained pineapple juice in a medium heavy bottom saucepan that is preferably light in color such as stainless steel so you can see the color of your caramel easily. Bring to a simmer over medium heat. Unlike regular caramel, this is going to get very foamy so you will need to stir constantly. Keep cooking until the foaming dies down some and you start to see the color darken. Shoot for a medium dark amber. This step takes some time to cook out the water so be patient.
Remove the caramel pan from the heat and stir in the pineapple mixture. The caramel might seize a bit at this stage. Return the sauce to the heat and bring back to a boil. Add salt and red pepper flakes. Cook until the sauce begins to thicken again.
Add salt, red pepper flakes, and cognac. Continue stirring and cook out the alcohol until the sauce reaches the thickness you want. Remember that the sauce will thicken as it cools. You can scoop small dabs of sauce onto a plate and cool quickly to test the thickness at closer to a serving temperature.
Toss your wings in the sauce and serve. The pineapple bits might tend to collect at the bottom of the bowl so feel free to spoon them over the wings after you plate. Optionally garnish with some fresh sliced pepper and/or thinly sliced scallions.
Pour into heat-safe containers such as mason jars. This caramel should be stored in the fridge. Reheat gently in the microwave stirring often.