Hawaiian Chicken Wings

Hawaiian Chicken Wings

13 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    1 h 35 m
Luv2bake
Recipe by  Luv2bake

“Everybody loves this tangy Hawaiian-style chicken.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
  2. Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
  3. Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
  4. Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
  5. To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.

Share It

Reviews (13)

Rate This Recipe
librarylady
21

librarylady

On the fussy side. These came out surprisingly crunchy (a plus), but killer sweet (a minus). Additionally, the honey sauce made for an awfully thick, sticky, dental filling-removing glaze once baked. I *might* try these again with significant changes: use drumsticks for a better meat-to-glaze ratio, don't bother double-dredging in cornstarch (one coat will likely do), halve the honey to make a less sweet, less sticky glaze. I was hoping to have a change-up from the hot wings my husband likes, and we both really enjoyed how crunchy these came out, but it was a little sweet for us.

irish carfi
17

irish carfi

These were really yummy, but kinda messy. The sauce is really sweet and gooey! I skipped the green onions. Also used flour when I ran out of cornstarch, and it was fine. Made these as part of our "fun and tasty finger foods" that we have every year while decorating our Christmas tree. Thanks for sharing, I'm going to make these for my next get-together.

rccola
16

rccola

This was a hit, followed the recipe, served with brown rice (which is yummy with the sauce poured on top) and pineapple and steamed broccoli and carrots. Forgot to add that we didn't fry just made the sauce as recipe indicates and baked. Very good

More Reviews

Similar Recipes

Mahogany Chicken Wings
(530)

Mahogany Chicken Wings

Teriyaki Chicken Wings
(65)

Teriyaki Chicken Wings

Crispy Fried Chicken Wings
(18)

Crispy Fried Chicken Wings

RITZ Spicy Asian Chicken Wings
(16)

RITZ Spicy Asian Chicken Wings

Spicy Ginger Chicken Wings
(14)

Spicy Ginger Chicken Wings

Mochiko Chicken Wings
(5)

Mochiko Chicken Wings

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 567 cal
  • 28%
  • Fat
  • 23.1 g
  • 35%
  • Carbs
  • 71.8 g
  • 23%
  • Protein
  • 20.5 g
  • 41%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 1249 mg
  • 50%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spicy Ginger Chicken Wings

>

next recipe:

Smoked Spicy Chicken Wings