Colin Wingerter

Chicken:

Pat chicken wings completely dry. Moderately salt with kosher salt and let rest in fridge for at least an hour but ideally overnight. Let come to room temp before frying then pat completely dry again. Fry at 325 for about 6-8 minutes depending on size of chicken wings. Then again at 375 for about 2 -3 minutes. Drain on wire rack.

Sauce:

Combine 1 3/4 cups of original BBQ sauce. Then add 1-2 tbsp of honey and 1/4 - 1/2 tsp of cayenne pepper. Heat in a saucepan on medium - medium high heat until bubbly and stir frequently until thickened slightly. Make sure you turn down the heat if the sauce is bubbling aggressively or it is about to burn. When thickened to your liking turn off the heat and add your chicken wings and coat quickly.

Toppings:

Do this before you cook your wings. Cut pineapple into very small pieces. Chop cilantro into very fine pieces. Cook Canadian bacon on medium high heat in cast iron until slightly charred.

Bake:

Lightly grease a cast iron pan. Throw in your freshly cooked wings. Top with a light layer mozzarella, your bacon, and pineapple. Set oven to broil or a very high heat and throw your wings in until the cheese is melted or is just starting to bubble, then take them out. Top with cilantro and enjoy!