Spicy Beer Chicken Wings and Pineapple/Orange Mai Thai

Chef Linkie Marais is in the Rhode Show backyard grilling some spicy beer chicken wings and making a Pineapple and Orange Mai Thai to wash it down.

Spicy Beer Chicken Wings


  • 3 lbs. Chicken Wings
  • 1 cup Beer (Pale Ale)
  • 2 tbsp. Honey
  • 1 clove Garlic (minced)
  • 1-2 tbsp. Soy Sauce
  • ½ tsp. Red Chili Flakes
  • ¼ tsp. Chili Powder
  • 1 tsp. Salt
  • Pinch Black Pepper


  1. Preheat Big Green Egg or other grill to 425 F.
  2. Combine all of the ingredients except the chicken in a medium bowl and stir well.
  3. Add the chicken marinate in the refrigerator for 20-30 minutes.
  4. Place wings on the grill, turning 2-3 times as they cook. Cook to an internal temperature of 160-165F, about 15-20 minutes.
  5. Serve immediately with the cheese dip and cucumber spears.

Herbed Goat Cheese Dip

  1. Mix a log of Goat cheese with ¼ cup sour cream, 1 tbsp. mayonnaise, 2 tbsp. cilantro and a pinch of salt.
  2. Chill until ready to use.
  3. Serve with chicken wings and cucumber spears.
  4. Enjoy with a cold beverage of your choice!

Grilled Pineapple and Orange Mai Thai

Yields 4 cocktails


  • 6 Fresh Pineapple Slices (Rounds)
  • 2 Oranges Halved
  • ½ cup Brown Sugar
  • 4 oz. Light Rum
  • 4 oz. Dark Rum
  • 4 oz. Orange Curacao
  • 4 oz. Orange juice
  • 6 oz. Pineapple juice
  • 6 oz. Mango juice
  • 2 tsp. Almond extract
  • 2 oz. Sweetened Lime juice


  1. Preheat BGE to 400 F.
  2. Sprinkle pineapple and orange with brown sugar.
  3. Grill face down for 3-5 minutes or until tender. (Flip pineapple once)
  4. Quarter one pineapple slice, set aside for garnish.
  5. In a bowl mash the remaining pineapple slices to release their juices. Drain the juice.
  6. Squeeze the oranges to release their juices and mix with the pineapple juice.
  7. Mix all the remaining ingredients together rum with the juices.
  8. Pour over ice and garnish with the pineapple slices.


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