Huli Huli Chicken Wings
Yes, this is a bizarre sounding chicken but there are no hoops involved. Don't ask me what it means but it is a Hawaiian chicken that is broiled til the skin is crispy and crunchy and all the sugars in the marinade caramelize. The minute I heard of this chicken I was gathering the ingredients to put it together because it has all the good stuff that I love in a marinade- soy, ginger, garlic and lots of other yumminess like pineapple and brown sugar. Instead of using chicken pieces for my Huli Huli experience I used chicken drumettes which are the part of the chicken wings that look like a mini chicken leg. As I was making these I actually pondered for way too long why they are called drumettes and then when I finally realized that 1) I was thinking about this way too much because I don't actually care that much and 2) I could just google it instead of wasting brain power on such stupidity it dawned on me that it's because they are the itty bitty equivalent of the drum stick. DUH! So that is that in case you were ever wondering yourself. Bottom line, make them and try not to start any fires in your broiler like I did in the process. Enjoy!
2 lbs wings
1/4 cup soy sauce
1/3 cup pureed fresh pineapple (alternatively, you can use canned)
2 Tbl brown sugar
2 Tbl ketchup
1 Tbl rice vinegar
2 Tbl grated ginger
4 cloves garlic, crushed
1 tsp salt
1/2 tsp black pepper
Mix the soy sauce, pineapple, sugar, ketchup, vinegar and garlic in a bowl. I used a hand blender to then puree it more so the texture wasn't as chunky but you don't have to. Season the marinade with salt and pepper and place the wings in to marinate for at least an hour. Preheat the oven to 475 degrees. Lay the wings in one layer on a sheet pan and cook for about 15 minutes until the wings are almost cooked through. Transfer the wings to the broiler and broil the wings on each side for about a minute- make sure they don't burn!- until they are crispy and golden. Serve them and dip them into the sauce that remains on the sheet pan - deeeelish!
2 lbs wings
1/4 cup soy sauce
1/3 cup pureed fresh pineapple (alternatively, you can use canned)
2 Tbl brown sugar
2 Tbl ketchup
1 Tbl rice vinegar
2 Tbl grated ginger
4 cloves garlic, crushed
1 tsp salt
1/2 tsp black pepper
Mix the soy sauce, pineapple, sugar, ketchup, vinegar and garlic in a bowl. I used a hand blender to then puree it more so the texture wasn't as chunky but you don't have to. Season the marinade with salt and pepper and place the wings in to marinate for at least an hour. Preheat the oven to 475 degrees. Lay the wings in one layer on a sheet pan and cook for about 15 minutes until the wings are almost cooked through. Transfer the wings to the broiler and broil the wings on each side for about a minute- make sure they don't burn!- until they are crispy and golden. Serve them and dip them into the sauce that remains on the sheet pan - deeeelish!
This recipe is very similar to one from Cook's Country. They use pineapple juice and whole chickens cut in half. I wanted something a little less complicated, so I came up with Huli Huli Chicken Wings. Huli in Hawaiian means "turned." I season my chicken wings with Grill Mates Montreal Steak seasonings. Lay out the chicken wings on a large sheet pan. I cook them at 400 degrees for 20 minutes on each side. Then I pour the Huli Huli sauce over the chicken and let marinate until ready to toss on the grill. It needs to grill just long enough for the sauce to glaze. I save some of the sauce and brush it over the chicken as it cooks. It is so good. My family loves them. Kat Brown
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