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Hawaiian Wings Recipe
Master these authentic Hawaiian wings with sweet pineapple glaze and savory soy marinade for the perfect balance of tropical flavors. Quick and easy recipe ready in under 30 minutes - learn how to make restaurant-quality wings with this foolproof cooking method for your next gathering.
Prep
Cook
Serve
Kcal
- 1 kg chicken wings, separated at joints, tips discarded
- 60 ml soy sauce
- 120 ml pineapple juice
- 3 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 1 tsp sesame oil
- 1 tsp red chili flakes (adjust to taste)
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds, for garnish
- 2 spring onions, thinly sliced for garnish
- ½ fresh pineapple, cut into small chunks (optional)
Step 1
Pat the chicken wings dry with paper towels. This ensures they'll crisp up nicely when cooking. Place them in a large bowl and set aside while you prepare the marinade.Step 2
In a medium saucepan, combine soy sauce, pineapple juice, brown sugar, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red chili flakes. Bring to a gentle simmer over medium heat, stirring occasionally until sugar dissolves completely, about 3 minutes.Step 3
Remove half of the sauce and set aside for later. Pour the remaining half over the chicken wings, toss to coat evenly, cover the bowl with cling film, and refrigerate for at least 2 hours, or ideally overnight for maximum flavor absorption.Step 4
When ready to cook, preheat your oven to 200°C. Line a large baking tray with aluminum foil and place a wire rack on top. Spray or brush the rack with oil to prevent sticking.Step 5
Remove the wings from the marinade, letting excess drip off, and arrange them in a single layer on the prepared rack. Discard the used marinade. Bake for 25 minutes, then flip the wings over and bake for another 20-25 minutes until they're golden brown and the internal temperature reaches 74°C.Step 6
While the wings are baking, return the reserved sauce to the saucepan and bring to a simmer over medium heat. Whisk the cornstarch slurry into the sauce and cook, stirring constantly, until it thickens to a glaze consistency, about 3-4 minutes. The sauce should coat the back of a spoon but still be pourable.Step 7
Once the wings are done, transfer them to a large clean bowl. Pour about three-quarters of the thickened glaze over the hot wings and toss gently until evenly coated. Reserve the remaining glaze for serving.Step 8
Arrange the glazed wings on a serving platter, drizzle with the remaining glaze, and sprinkle with sesame seeds and sliced spring onions. If using, scatter fresh pineapple chunks around the wings for an extra Hawaiian touch. Serve immediately while still hot and sticky. These wings pair brilliantly with some coconut rice or a fresh green salad.
What's the secret to perfectly crispy Hawaiian chicken wings?
The secret lies in patting the wings dry before cooking, ensuring they're arranged in a single layer on a wire rack during baking, and cooking at a high temperature (200°C). This creates a crispy exterior while maintaining juicy meat inside.
How can I adjust the spice level of sticky pineapple chicken wings?
You can easily adjust the heat by modifying the amount of red chilli flakes in the recipe. For milder wings, reduce to ¼-½ teaspoon. For extra spicy wings, increase to 2 teaspoons or add some sriracha sauce to the glaze.
Can I make these sticky chicken wings in an air fryer instead of the oven?
Yes! Air fryers work brilliantly for chicken wings. Cook at 190°C for about 20-25 minutes, turning halfway through. You'll still need to prepare the glaze separately on the stovetop and toss the wings in it after cooking.
What's the best way to ensure chicken wings are fully cooked?
The most reliable method is using a meat thermometer - wings should reach an internal temperature of 74°C. Visually, the meat shouldn't be pink and the juices should run clear when the thickest part is pierced.
How long can I marinate chicken wings before cooking them?
Chicken wings can marinate for 2-24 hours for optimal flavour. Don't exceed 24 hours as the acidity in the marinade can break down the protein structure, resulting in mushy texture. At minimum, aim for 2 hours for good flavour absorption.