Ingredients
3 lbs chicken wings, flats and drumettes
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup ketchup
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup pineapple juice
Sliced green onions, for garnish
Sesame seeds, for garnish
Instructions
1-Pat the wings dry: Pat wings dry with paper towels to ensure crispy skin.
2-Make the huli huli sauce: Combine soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, ginger, and pineapple juice; simmer 5 minutes until slightly thickened.
3-Reserve basting sauce: Set aside half of the sauce for basting and glazing later.
4-Marinate the wings: Place wings in the remaining sauce and refrigerate 2-4 hours.
5-Preheat the grill: Heat grill to medium-high and clean grates.
6-Grill skin-side down: Remove wings from marinade, discard marinade, place skin-side down, and grill 10-12 minutes until skin crisps.
7-Flip and continue cooking: Flip wings and cook 8-10 minutes until internal temperature reaches 165°F.
8-Glaze over high heat: Brush with reserved sauce, increase heat to high, and grill 2-3 minutes until caramelized.
9-Serve and garnish: Transfer to platter, garnish with green onions and sesame seeds, serve immediately.
Last Step:
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💡 Pat wings completely dry before marinating to achieve the crispiest skin possible.
⏰ Do not marinate longer than 8 hours — the pineapple’s acidity can break down the meat and make it mushy.
🔥 For baked wings, cook at 400°F on a wire rack for 40-45 minutes, then broil for 2-3 minutes to caramelize.
- Prep Time: 15 minutes
- Marinate: 2 to 4 hours
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Grill
- Cuisine: Hawaiian
Nutrition
- Serving Size: 6 wings
- Calories: 380
- Sugar: 15g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 120mg