Today is Hawaiian Beach Day at the radio station. I chose to wear nothing but a Speedo…try and un-see that! I was going to wear flip-flops, but I missed my pedicure appointment…try and un-see that!
Hawaiian Huli Huli Chicken Wings
Wings:
4 lbs. Chicken Wings
Marinade:
4 cups Soy Sauce low sodium
4 tbsp Brown Sugar
2 tbsp Black Garlic Sauce or garlic paste
2 tbsp Ginger Paste
4 tsp Garlic Powder
4 tsp Smoked Paprika
Kosher salt and fresh-ground pepper, to taste
Sweet Pineapple BBQ Sauce:
2 cup Ketchup
1/4 cup Pineapple Juice
4 tbsp Sriracha
4 tbsp Honey
3 tbsp Dijon Mustard
3 tbsp Rice Wine Vinegar
4 tsp Black Garlic Sauce
Garnishes:
Chopped Parsley
Sriracha
Sesame Seeds
1. Begin by adding your chicken wings to a food safe bowl/container along with all the ingredients for the marinade. Mix thoroughly then cover and place in the fridge to marinate for at least 4 hours but ideally overnight.
2. Preheat a grill for medium high heat (around 350) for direct cooking.
3. Pull the wings out of the fridge and discard any excess marinade. Place the wings over the flames about 6-8” away from the heat and cook until they reach 175 internal temp (about 20-25 minutes). Once they are done, pull them off and let them cool for 2-3 minutes.
4. While the wings are cooking, heat up a basting skillet over the fire. Add all your ingredients for the Sweet Pineapple BBQ Sauce. Let simmer over the flames until it thickens and is well incorporated (about 20 minutes). Pull off the heat and set to the side. When the wings are done, pull them off and toss them in the BBQ Sauce. You can also garnish them with sesame seeds, more sriracha and chopped parsley.
5. After the wings are ready, serve ‘em up and enjoy!