6 oz. frozen pineapple juice concentrate, thawed
1/2 c. chili sauce
1 1/2 tsp. ground cinnamon
1/2 tsp. chili powder
1/2 tsp. onion salt
1/8 tsp. cayenne
1 lb. chicken wings (8 or 9)

Blend all ingredients except chicken in small mixing bowl. Pour into glass baking dish or large plastic food storage bag. Cut each chicken wing into 3 pieces at joints. Discard wing tip pieces. Place remaining pieces in marinade. Cover dish or close bag. Refrigerate for at least 8 hours, stirring or turning bag over occasionally. Season cooking grill with vegetable oil.

Preheat grill for 10 minutes. Remove chicken wing pieces from marinade, reserving marinade. Grill chicken at medium with hood closed until meat near bone is no longer pink, 12-18 minutes, turning pieces over and brushing with marinade once.