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Hawaiian-Style (Huli-Huli) Chicken Wings

Name: Hawaiian-Style (Huli-Huli) Chicken Wings
Ingredients: 24 whole chicken wings; jasmine rice, prepared to al dente; ¼ cup water; 1 tbsp. cornstarch; ⅓ cup sesame oil; 3 tbsp. smoky mesquite rub; ¼ cup + 2 tbsp. sesame oil; 1 red onion, finely diced; 1 tsp. grated fresh ginger; 2 large garlic cloves, minced; ⅓ cup soy sauce, or tamari; 1 tbsp. rice vinegar; ¼ cup brown sugar; ¼ cup ketchup; ½ tsp. paprika; 1 lemon, juiced; cilantro, to taste; orange zest

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

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1 Food Prep 20 min + marinade
2 Grill Prep 10–20 min
3 The Cook 60 min

Cooking for people

Ingredients

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

Marinade

⅓ 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
⅓ 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

Fuel: We recommend Kingsford ® Hardwood Pellets (Chef’s Blend)

Amount: 1 to 1.5 lb

Method: Pellet Grill

Temp: 375°F

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.

How Do I Prevent Scorching When Searing Chicken Wings? Chicken skin burns quickly, especially when the marinade or rub contains high amounts of sugar. So, watch them closely, and turn them often to prevent scorching.

When Do I Apply a Sauce or Glaze to Chicken Wings? Let’s Find Out! Sauces and glazes add delicious flavor to wings. To prevent charring, apply your glaze about 3 minutes before the wings have reached doneness. Close the lid to let the sauce or glaze heat up and caramelize on the wings.