Wings Recipe
Duke’s Aloha Eats Late Night Munchies menu featuring wings
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Ingredients
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Chicken Wings
Aloha Glaze (sweet + tangy pineapple-serrano glaze)
Finishing & Garnish
Optional Dipping Sauce
Method
Prepare Wings
Preheat and dry
Preheat oven to 425°F (220°C). Pat the wings very dry with paper towels — removing surface moisture helps them crisp.
If not already split, separate wings at the joint into drumette and flat; discard wing tips or reserve for stock.
In a large bowl, toss wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps create a crisp exterior when baked.
Arrange wings on a wire rack set over a rimmed baking sheet in a single layer, skin side up, leaving space between pieces for air circulation.
Bake Wings
Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking another 15–20 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.
Optional: For extra crispness, broil 2–3 minutes at the end while watching carefully to prevent burning.
Make Aloha Glaze
While wings bake, combine pineapple juice, pineapple jam, soy sauce, rice vinegar, brown sugar, honey, grated ginger, minced garlic, and minced serrano in a small saucepan over medium heat.
Bring mixture to a gentle simmer and let simmer 6–8 minutes to reduce slightly and concentrate flavor.
Mix cornstarch with cold water to make a slurry, then whisk into simmering sauce. Continue simmering 1–2 minutes until sauce thickens to a glossy glaze that coats the back of a spoon.
Remove from heat and stir in sesame oil. Taste and adjust: add a pinch of salt, more honey for sweetness, or a squeeze of lime if you want brighter acidity.
Toss and Finish
When wings are fully cooked and crispy, transfer them immediately to a large clean bowl. Pour half of the warm aloha glaze over the wings and toss gently to coat evenly. Reserve remaining glaze for serving and brushing.
Arrange glazed wings on a platter. Sprinkle with toasted sesame seeds and chopped cilantro or green onion. Serve with lime wedges and remaining glaze on the side for extra saucing.
Optional Dipping Sauce
Whisk together mayonnaise, sriracha and lime juice until smooth. Serve chilled alongside wings as a cooling dip.