4 cups pineapple juice
1 cup coconut cream
1 can crushed pineapple
1 cup shredded sweetened coconut
1 tablespoon red pepper flakes
4 cups Don Q Coconut Rum
1 stick unsalted butter
50 chicken wings
In a large pot over medium heat, add pineapple juice, cream of coconut, crushed pineapple, shredded coconut and red pepper. Bring mixture to a light rolling boil and cook for 20 minutes. Add rum and cook for an additional 10 minutes. Remove from heat and stir in butter until completely melted. Place wings in a large mixing power and pour over marinade. Place in refrigerator and let set overnight. When ready to cook, sprinkle additional shredded coconut and red pepper to taste. Grill, broil or bake until chicken is fully cooked.
