Buttered Chicken Wings in a Pineapple Bell Pepper BBQ Sauce

Enjoy happy hour at home with this awesome Chicken Wing recipe cooked on your grill. It’s easy to make and packed with great tropical flavors.


Chef's Tips

  • Place your chicken wings in your favorite brine recipe for more flavor.
  • Add a smoker box to your gas grill to add smokey flavor to your wings.


  • 2 pounds chicken wings


  • 1 stick Challenge Salted Butter
  • 1 Tablespoon salt
  • 1 Tablespoon white pepper

Pineapple Bell Pepper BBQ Sauce

  • 1 stick Challenge Salted Butter
  • 3 assorted color bell peppers
  • 2 cups grilled pineapple (canned or fresh)
  • ¼ cup apple cider vinegar
  • ¼ diced onion
  • 1 Tablespoon crushed garlic
  • 1 lemon juiced
  • 1 teaspoon sea salt
  • 1 teaspoon agave nectar
  • 1 teaspoon smoked paprika
  • ¼ cup ketchup
  • 1 teaspoon yellow mustard


  • 2 Tablespoons Everything Bagel Seasoning
  • 2 Tablespoons green onions


  • 1
    Preheat grill to 350 degrees.
  • 2
    Pat dry chicken wings thoroughly with paper towels.
  • 3
    Combine melted Challenge Salted Butter, salt, and pepper in a bowl and mix.
  • 4
    Place chicken wings in a large bowl and pour three quarters of the butter marinade over the wings. Toss wings in butter marinade to thoroughly coat the wings.
  • 5
    Brush remainder of the butter marinade on bell peppers & pineapples and grill for 3 minutes on each side.
  • 6
    Combine bell peppers, pineapples, vinegar, onion, garlic, lemon juice, salt, agave, paprika, ketchup, and mustard together in a blender and blend until it is pureed.
  • 7
    Place chicken wings on grill and grill for 15 minutes on each side. Baste chicken wings with pineapple bell pepper BBQ during the last 5 minutes of grilling. Grill until the wings have reached an internal temperature of 165 degrees.
  • 8
    Remove chicken wings from grill and place on serving plate. Garnish with everything bagel seasoning and green onions.

Recipe By

Anthony Serrano

Born and raised in Arizona, Chef Anthony grew up in a culinary-focused family. His parents opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. In addition to learning from his dad, who also is a chef, Anthony studied at Le Cordon Bleu and earned a Bachelor’s degree in Culinary Management. He has won over 50 awards in several state cooking competitions and participated in the World Food Championship where he placed 2nd in his category in 2014. Currently he is the owner and executive Chef of El Palacio & Desert Rose Catering.