Hawaii-Style Chicken Wings

Hawaii is a special place and its residents have special culinary needs. Most people who live in Hawaii enjoy sweet savory food with a little spice, and with a price that will feed the family or be prepared for a potluck party, luau, or beach food. The lowly chicken wing fits right into the Hawaiian lifestyle. 

Chicken wings became popular back in 1964. That's when the 'Buffalo Wing' was created at the Anchor Bar in Buffalo, New York. Basically it was bar food, given away free along with peanuts and pretzels, until the customer demand for wings forced the owner to offer them on the menu. Ever since then, wings have been a popular appetizer in the United States and Canada. Today there are literally thousands of recipes for these little morsels of goodness, and many of them have been influenced by Chinese, Japanese, Caribbean, and Indian sauces. Here are a few recipes that you might enjoy serving at your next luau.

PS – Check out the beautiful chicken wing photography and recipes on this site!

Spicy Pineapple-Apricot Chicken Wings
Summer is here and what could be better than "Hawaii-Style" chicken wings. This is a very simple recipe, sweet with a little spiciness that you can whip up in no time.

Ingredients for sauce:
1 1/2 cups (18 ounces) Smucker's brand apricot-pineapple preserves (Misaki's Market)
3 tablespoons cider vinegar
3 teaspoons Sriracha Hot Chili Sauce, or to taste
1 1/2 teaspoons chili powder
4 large cloves of garlic, minced
1/3 cup soy sauce

5 pounds ("Georges" brand) "disjointed" jumbo chicken wings (Friendly Market)
sesame seeds for garnish

Procedure:

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In a small bowl combine all of the ingredients for the sauce/marinade, set aside (this can be done the day before). Rinse chicken wings under running water and pat dry with a paper towel (if you buy chicken wings not disjointed, then cut them apart, discarding the tip section of the wings). Put wing pieces into a large zip-loc freezer bag and add 2/3 cup of the prepared sauce to the wings. Close bag and massage sauce into the wings. Put the bag of wings in the refrigerator to marinate for at least 4 hours or overnight. Save the rest of the sauce in the refrigerator for cooking the wings.

When ready to cook the wings, place the marinated wings on a greased, foil-lined baking pan, and discard any sauce that is in the zip-loc bag. Lightly salt the wings, then bake them at 400˚F for 25 minutes or until juices run clear. Remove the wings into a bowl and discard any juice in the pan. Return the wings to the pan and baste with half of the remaining sauce. Move the shelf in the oven so that it is 6 or 7 inches from the broiler. Place the pan on the shelf and turn the broiler on to high. Keeping an eye on the wings, in about 5 minutes, after the wings have a nice little burn on them, turn them over and baste with remaining sauce. Sprinkle cooked wings with toasted sesame seeds and serve with corn on the cob and "Pineapple Cabbage Salad" on the side (see recipe). Makes about 30, one piece servings, enough for 6 to 8 people eating 3 to 5 each.

Note: If you want to grill the wings, first bake them in the oven for 25 minutes and then finish them off on the grill for another 10 minutes over medium heat basting with the remaining sauce.

Filipino Fried Chicken Wings
Ingredients:
1/2 cup flour
1/2 cup sugar
1 cup cornstrach
2 tablespoons salt

4 eggs, slightly beaten
1/2 bunch green onions, chopped
10 cloves garlic, minced
1/4 cup Aloha shoyu (soy sauce)
1 teaspoon sesame seeds, optional

5 pounds chicken wings

Procedure:
Combine the first 4 ingredients together, then add remaining. Rinse chicken wings and pat dry before adding to the batter. Marinate overnight. Deep fry until golden brown. Makes 10-12 servings.

Japanese Broiled Chicken Wings
Ingredients for the marinade:
3 pounds chicken wings
1 large garlic clove, peeled and grated
1 1/2-inch piece fresh ginger, peeled and grated
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon nam pla or other Asian fish sauce
1/2 teaspoon mirin
1/2 teaspoon salt
1/2 teaspoon black pepper

Ingredients for the glaze:
1 cup mirin
2 tablespoons soy sauce
1 tablespoon nam pla or other Asian fish sauce
2 teaspoons red yuzu kosho (see note)
1/2 teaspoon black pepper
1 teaspoon grated garlic
1/2 teaspoon shichimi togarashi (optional)

Ingredients for serving:
1 teaspoon sesame seeds
black pepper
1 tablespoon chopped scallions

Procedure:

In a large bowl, mix together all marinade ingredients except chicken wings. Add the wings and toss to coat. Cover and let chicken marinate overnight in the refrigerator.

When ready to cook, combine all glaze ingredients in a small saucepan. Simmer over low heat, stirring frequently, until glaze reduces to a saucy consistency, about 20 minutes. Transfer to large mixing bowl and set aside.

Heat a broiler to high. Set a baking rack on top of a rimmed baking sheet that has been lined with foil. Arrange wings on rack. Broil for 12 minutes, flipping wings halfway through, until they are crisp and golden.

Transfer wings to the bowl with the glaze and toss to coat. Transfer wings to a serving platter and garnish with sesame seeds, pepper and scallions. Serve hot. Makes 4 to 6 servings.

Note: If you can’t find red yuzu kosho (available at Japanese specialty markets), you can substitute 1 teaspoon of hot sauce or chile powder mixed with 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest.

Chicken Wings Baked with Honey & Spice
Ingredients for wings:
2 pounds chicken wings
2 tablespoons unsalted butter, melted
1 tablespoon vegetable oil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh cilantro leaves
sesame seeds, for garnish

Ingredients for glaze:

5 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/4 cup honey
1/4 cup Sriracha
1 tablespoon soy sauce
Juice of 1 lime

Procedure:
Preheat oven to 400˚F. Line a baking sheet with parchment paper, or foil.

To make the glaze, melt butter in a small saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Stir in honey, Sriracha, soy sauce and lime juice. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.

In a large bowl, combine wings, butter, vegetable oil, garlic powder, salt and pepper, to taste.

Place wings onto the prepared baking sheet and bake for 25-30 minutes, using metal tongs to turn at halftime. Brush wings with Sriracha glaze and broil for 3-4 minutes, or until crisp and crusted.

Serve immediately, garnished with cilantro and sesame seeds, if desired. Makes 4 servings.

Sweet & Spicy Chicken Wings
Ingredients for marinade:
2 pounds chicken wings
1/4 cup soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 teaspoon dried crushed red pepper

Ingredients for glaze:

1 cup rice vinegar
1/2 cup brown sugar
2 tablespoons chili-garlic sauce (recipe above)
1/2 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
2 cups white jasmine rice cooked as directed on package
1/4 cup thinly sliced green onions or cilantro

Procedure:
Cut each chicken wing in half at joint. Mix soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in a large bowl or large zip-lock bag. Add chicken wings and turn to coat. Cover and refrigerate overnight.

Preheat oven to 500°F. Using tongs, transfer chicken wings to large foil-lined baking sheet. Bake on lower oven rack 20-25 minutes until crispy, turning once. Set aside while making the glaze.

To make the glaze, combine vinegar, sugar, chili-garlic sauce, 1/2 tablespoon garlic and 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 40 minutes. Note: The glaze will thicken slightly as it cools.

Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. To serve, place chicken wings atop steamed jasmine rice. Sprinkle with green onions or cilantro. Makes 4 first-course or 2 main-course serving. Note: These wings are great served at room temperature.