Why You’ll Love This Recipe

Huli Huli Chicken Wings are a Hawaiian-inspired twist on a classic appetizer, bursting with sweet and savory flavors. Marinated in a tropical blend of pineapple juice, soy sauce, brown sugar, garlic, and ginger, these wings are grilled or baked to perfection and glazed until sticky and caramelized. They’re perfect for parties, game days, or any time you want a flavorful snack with island vibes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken wings
pineapple juice
soy sauce
brown sugar
ketchup
rice vinegar
fresh garlic
fresh ginger
sesame oil
salt
black pepper
green onions (for garnish)
sesame seeds (optional, for garnish)

directions

In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, salt, and pepper.

Add the chicken wings to the marinade and mix well to coat. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat your grill or oven to 400°F (200°C). If baking, line a baking sheet with foil and place a wire rack on top.

Remove wings from the marinade and pat lightly with paper towels. Reserve the marinade for basting.

Grill the wings over medium heat or bake for 35-40 minutes, turning halfway through and basting with the reserved marinade every 10 minutes.

Cook until wings are caramelized and cooked through (internal temp of 165°F / 74°C).

Garnish with sliced green onions and sesame seeds before serving.

Servings and timing

This recipe yields approximately 20 wings.
Preparation time: 15 minutes
Marinating time: 4-12 hours
Cooking time: 35-40 minutes
Total time: 5-13 hours (including marination)

Variations

Add chili flakes or sriracha for a spicy kick.
Use drumettes or boneless chicken thighs instead of wings.
Try grilling over charcoal for extra smoky flavor.
Add a splash of coconut milk to the marinade for a creamier profile.

storage/reheating

Store leftover wings in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through.
Freeze cooked wings for up to 2 months—thaw and reheat as above.

FAQs

What does “Huli Huli” mean?
“Huli” means “to turn” in Hawaiian, referring to the turning of the meat during cooking.

Can I use a different cut of chicken?
Yes, this marinade works well with thighs, drumsticks, or even boneless cuts.

Do I have to grill them?
No, baking or air-frying works great too. Just keep basting for flavor.

Can I use canned pineapple juice?
Yes, canned juice works fine. Just make sure it’s 100% juice, not a cocktail.

Can I make these wings ahead of time?
Yes, you can marinate and even cook them in advance. Reheat before serving.

Can I use a store-bought Huli Huli sauce?
Sure, but homemade gives you better control over sweetness and saltiness.

How do I keep the wings from burning?
Cook over medium heat and watch the sugar content in the marinade—avoid flare-ups.

Do I need to baste if baking?
Yes, basting while baking enhances flavor and caramelization.

Can I make them gluten-free?
Use gluten-free soy sauce or tamari.

How do I know when the wings are done?
They should reach an internal temperature of 165°F (74°C) and have a nice glaze.

Conclusion

Huli Huli Chicken Wings bring a tropical flair to your table with their rich, sweet, and tangy glaze. Whether grilled or baked, they’re a crowd-pleasing favorite perfect for any occasion. Try them once, and you’ll find yourself craving these island-style wings again and again.