An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Hawaiian-Style (Huli-Huli) Chicken Wings

These Hawaiian-style chicken wings have just the right pinch of smokey and sweet — plus a little bit of zest.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 2 people

Ingredients

  • 24 whole chicken wings
  • jasmine rice, prepared to al dente
  • ¼ cup water
  • 1 tbsp. cornstarch

Marinade

  • cup sesame oil
  • 3 tbsp. smoky mesquite rub

Huli-Huli Sauce

  • ¼ cup + 2 tbsp. sesame oil
  • 1 red onion, finely diced
  • 1 tsp. grated fresh ginger
  • 2 large garlic cloves, minced
  • cup soy sauce, or tamari
  • 1 tbsp. rice vinegar
  • ¼ cup brown sugar
  • ¼ cup ketchup
  • ½ tsp. paprika
  • 1 lemon, juiced

Garnish

  • cilantro, to taste
  • orange zest


1 Food Prep

  • In a large bowl, toss the chicken wings with 1/3 cup of sesame oil and 3 tbsp. mesquite rub. Marinate for 30 minutes, or up to 4 hours, in the refrigerator. 

  • Next, finely dice the red onion, mince the garlic cloves, grate the ginger and set aside.  

2 Grill Prep

3 The Cook

Huli-Huli Sauce

  • In a saucepan, over medium heat, warm the sesame oil. Add the onion, ginger and garlic, and cook until fragrant. Then add the soy sauce, rice vinegar, brown sugar, ketchup, lemon juice and paprika, and stir to combine. 

  • In a small bowl, whisk the water and cornstarch to make a slurry, and add it to the saucepan.  

  • Reduce heat to low, and simmer until the huli-huli sauce is thick enough to coat the back of a wooden spoon. 

  • Remove from heat, and reserve ½ cup of the sauce for basting. Set the remaining sauce aside to cool. 

Grilled Chicken Wings

  • Heat the grill to medium heat at 375°F. 

  • Place the chicken on the grate and cook for 3–4 minutes per side. 

  • Then baste the chicken with the sauce, caramelizing one layer upon another, until an internal temperature of 165°F is reached on a digital meat thermometer. For additional flavor and crispiness, cook until an internal temperature of 175°F is reached. 

  • Set aside to rest for 5 minutes. 

  • Serve with the jasmine rice and huli-huli sauce. 

Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal. 

For safe meat preparation, reference the USDA website.

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