Huli Huli Wings Recipe

Make the marinade

In a medium mixing bowl, whisk together 1 cup pineapple juice, 1 cup soy sauce, 1 cup packed brown sugar, 1 cup ketchup, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 4 minced garlic cloves, 1 teaspoon sesame oil and 1 teaspoon liquid smoke (if using) until sugar is mostly dissolved and the mixture is homogeneous.

Reserve and reduce for glaze

Pour about 1/2 cup of the marinade into a small saucepan and set aside for glaze. This reserved portion will be reduced later. The remaining marinade will be used to marinate the wings.

Make a slurry for glazing (optional)

In a small cup, stir 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Keep at room temperature ready to thicken the reserved glaze after reducing.

Prep the wings

Pat 3 lb chicken wings dry with paper towels. If whole, separate into drumettes and flats and remove wing tips (save for stock if desired). Place wings in a large zip-top bag or bowl and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Marinate

Pour the marinade (the portion not reserved) over the seasoned wings, pressing out excess air and sealing the bag or covering the bowl. Refrigerate for at least 2 hours, preferably 4–6 hours or up to overnight for best flavor. Turn occasionally to coat evenly.

Heat grill or oven

If grilling: preheat grill to medium-high (about 375–425°F / 190–220°C) and oil the grates. If baking/roasting: preheat oven to 425°F (220°C) and line a baking sheet with foil and place a wire rack on top; lightly oil the rack.

Cook the wings

Remove wings from the marinade and lightly brush with 1–2 teaspoons vegetable oil to prevent sticking. If grilling: place wings on the grill and cook 12–16 minutes, turning every 3–4 minutes so they caramelize and cook through (internal temperature 165°F / 74°C), brushing with the reserved glaze during last 6 minutes of cooking. If baking: arrange wings on the prepared rack and roast 35–40 minutes, flipping once halfway through; in the last 6–8 minutes brush with glaze and broil 1–2 minutes if needed to caramelize (watch closely).

Reduce reserved marinade to glaze

While wings cook, pour reserved 1/2 cup marinade into a small saucepan and bring to a simmer over medium heat. Cook 5–7 minutes to reduce slightly. Stir in the cornstarch slurry and simmer 1–2 minutes until thickened to a glossy glaze. If using red pepper flakes, stir in 1/2 teaspoon now. Remove from heat and let cool slightly.

Glaze and finish

During the last few minutes of cooking, brush the wings generously with the thickened glaze, turning and glazing a second time so they develop a sticky, caramelized coating. For extra gloss and caramelization, apply one final light brushing right before serving.

Check doneness and rest

Ensure wings reach 165°F (74°C) internal temperature. Remove cooked wings to a platter and let rest 3–5 minutes so juices redistribute and glaze sets.

Transfer wings to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds and scatter thinly sliced green onions (2 stalks) over the top. Serve with pineapple wedges on the side for squeezing or eating alongside.