Description
How to make Hawaiian-Style Chicken Wings with a sweet pineapple-soy glaze and ginger-garlic flavors that are perfect for your next party.
Ingredients
Scale
- The Main Event:
- 3–4 lbs (approx. 18-24) chicken wings, patted dry
- Sweet & Tangy Glaze Foundation:
- 1 cup 100% pineapple juice (not from concentrate)
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons rice vinegar
- Aromatics & Thickener:
- 1 tablespoon fresh ginger, grated
- 2 teaspoons fresh garlic, minced
- 1 teaspoon Sriracha (or to taste)
- 1 tablespoon cornstarch
- Seasonings & Oil:
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- Garnish for Perfection:
- 1 tablespoon toasted sesame seeds (for garnish)
- 2 tablespoons green onions, sliced (for garnish)
Instructions
- Prep Wings: Pat chicken wings thoroughly dry with paper towels. Toss them with olive oil, kosher salt, and black pepper. This initial seasoning is crucial for crispy, flavorful Hawaiian-Style Chicken Wings. Arrange them on a baking sheet.
- Make Glaze: In a saucepan, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and Sriracha. Ensure all ingredients are well combined for your delicious Hawaiian-Style Chicken Wings glaze.
- Thicken Glaze: Bring the glaze mixture to a gentle simmer over medium heat. In a small bowl, dissolve cornstarch in a tablespoon of water, then whisk into the simmering glaze. Cook, stirring constantly, until the glaze thickens beautifully, about 3-5 minutes.
- Bake Wings: Bake the seasoned wings at 400°F (200°C) for 35-45 minutes, flipping halfway. They should be golden brown and cooked through. This ensures tender meat for your Irresistible Hawaiian-Style Chicken Wings.
- Glaze Wings: Once baked, transfer the hot wings to a large bowl. Pour the thickened sweet and tangy glaze over them, tossing gently to coat every wing evenly. This creates that irresistible sticky finish.
- Garnish & Serve: Arrange the glazed Hawaiian-Style Chicken Wings on a platter. Garnish generously with toasted sesame seeds and fresh sliced green onions. Serve immediately and watch them disappear!
Notes
Pat wings thoroughly dry for crispy skin, avoiding a common mistake.
Store leftover wings in an airtight container in the refrigerator for 3-4 days.
Substitute low-sodium soy sauce with gluten-free tamari for a delicious gluten-free option.
Serve warm immediately after glazing; pairs wonderfully with jasmine rice or refreshing coleslaw.
Prepare the glaze up to two days ahead and refrigerate for easy party planning.
For extra crispy skin, broil glazed wings for two minutes, watching carefully to prevent burning.
**Allergy Information:** Soy, Gluten, Sesame