Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup pineapple juice
- 1/4 cup vegetable oil
- 2 tbsp rice vinegar
- 2 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Basting brush
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, ketchup, brown sugar, honey, pineapple juice, vegetable oil, rice vinegar, minced garlic, grated ginger, smoked paprika, salt, and pepper.
2. Reserve 1/2 cup of the marinade for basting later.
3. Add chicken wings to the bowl with the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat grill or oven to 375°F.
5. If using a grill, oil the grates to prevent sticking. If using an oven, line a baking sheet with parchment paper.
6. Arrange chicken wings on the grill or baking sheet and cook for 20-25 minutes, flipping halfway through and basting with reserved marinade.
7. Once the chicken wings are cooked through and caramelized, remove from heat and let rest for 5 minutes.
8. Serve hot with additional marinade for dipping.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 20-25 minutes
Temperature:
- Grill or oven: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Total fat: 18g
- Saturated fat: 4g
- Cholesterol: 95mg
- Sodium: 1400mg
- Total carbohydrates: 23g
- Dietary fiber: 0g
- Sugars: 20g
- Protein: 23g
Substitutions for ingredients:
- Soy sauce: Tamari or coconut aminos
- Ketchup: Tomato sauce or tomato paste
- Brown sugar: Coconut sugar or honey
- Pineapple juice: Orange juice or apple juice
- Vegetable oil: Canola oil or avocado oil
- Rice vinegar: Apple cider vinegar or white wine vinegar
- Smoked paprika: Regular paprika or chili powder
Variations:
- Use boneless chicken thighs instead of wings.
- Add chopped scallions or cilantro to the marinade for extra flavor.
- Substitute chicken with pork or beef.
Tips and tricks:
- Make sure to reserve some of the marinade for basting later.
- Don't overcrowd the grill or baking sheet to ensure even cooking.
- Use a meat thermometer to check if the chicken is cooked through (165°F internal temperature).
- For extra crispy wings, broil for 1-2 minutes at the end of cooking time.
Storage instructions:
- Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place chicken wings on a baking sheet and bake in a preheated oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with fresh pineapple slices and cilantro for garnish.
Garnishes:
- Fresh pineapple slices
- Chopped cilantro
- Sliced scallions
Pairings:
- White rice
- Grilled vegetables
- Coleslaw
Suggested side dishes:
- Grilled corn on the cob
- Baked sweet potato fries
- Green salad with citrus dressing
Troubleshooting advice:
- If the chicken is sticking to the grill, brush with oil before cooking.
- If the chicken is not caramelizing, increase the heat or broil for 1-2 minutes at the end of cooking time.
Food safety advice:
- Marinate chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Huli-Huli chicken is a Hawaiian dish that originated in the 1950s. It was created by Ernest Morgado, who sold the chicken at a fundraiser for a local school. The dish became so popular that Morgado started a company to sell Huli-Huli chicken sauce.
Flavor profiles:
- Sweet, savory, tangy, and smoky.
Serving suggestions:
- Serve as an appetizer or main dish at a summer barbecue or party.
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Region: Hawaiian