Taste the Air-Chilled Difference®

Huli Huli Chicken Wings

by , Chef, Cadence, San Francisco, California

Huli Huli Chicken Wings

Fresh flavors like ginger and scallion pair perfectly with the brightness of pineapple to sauce these easy weeknight wings.

  • 2 pounds Smart Chicken party wings
  • 2 quarts chicken stock
  • 2 tablespoons salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 cup ketchup
  • 1 cup low-sodium soy sauce
  • ? cup brown sugar
  • ¾ cup pineapple juice
  • 2 cloves garlic
  • 1 (2-inch) cube ginger
  • 3 scallions

Bring the stock, salt, black peppercorns, bay leaf, and thyme to a boil. Reduce to a simmer and drop in wings. Cook until the internal temperature of the wings registers 165°F. Chill the wings in the stock until completely cool and congealed.

Mix ketchup, soy sauce, brown sugar, and pineapple juice. Grate in ginger and garlic. Slice scallions and combine. Remove wings from liquid, toss in the ketchup mixture, and let marinate for 4 hours.

Heat grill to medium heat. Place wings on grill and rotate every 5 minutes to avoid burning while brushing with more of the ketchup mixture. Grill until hot all the way through. Serve with macaroni salad.

Pairing: Mai Tai