Hawaiian Bbq Chicken Wings Food

HAWAIIAN CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. , In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately.

BEST HAWAIIAN BBQ CHICKEN RECIPE

Steps:

• In the mixing bowl combine soy sauce, ketchup, sugar, chicken broth, ginger and garlic. Reserve 1 cup of marinate for later, by placing it in a air tight container and refrigerate.
• Add chicken thighs to the bowl with the marinate and mix. Cover with plastic food wrap and refrigerate for 6 hours or over night.
• Grill chicken for about 3-4 minutes per side or until it is cooks thru. Brushing over preserved marinate with a food brush while grilling. Serve with hot rice and sliced avocados. Enjoy!

HAWAIIAN CHICKEN WINGS

Steps:

• 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.
• 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.
• 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.
• 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.
• To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.

HAWAIIAN WINGS

Steps:

• Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.
• Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.
• Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.
• Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.

HAWAIIAN BBQ CHICKEN

Steps:

• Prepare the marinade: Place the chicken thighs in a large bowl or plastic bag. In a bowl, mix the brown sugar with the soy sauce and pineapple juice until almost all of the sugar has dissolved.
• Add the garlic, ginger and onion; mix well. Add to the chicken and let marinate in the refrigerator for at least 4 hours.
• Grill the chicken: Place a 13x9" baking dish on the grill or in the oven (on "Warm") if you don't have room. Add the butter and let it melt. Let the chicken come to room temperature for about 30 minutes.
• Grill the chicken over indirect heat for about 30-45 minutes or until done. Remove the grilled chicken from the grill and place in the melted butter, turning each piece to coat completely.
• Garnish the chicken with green onions and serve.

HAWAIIAN BBQ SAUCE: HULI HULI SAUCE

Steps:

• Grate garlic on a microplane or chop to a very fine mince.
• Peel 1" of a piece of fresh ginger, then grate on a microplane. See notes about storing fresh ginger.
• Place all ingredients into a pan and stir to mix well.
• Bring to a boil and stir constantly until thickened and reduced, about 5 minutes once boiling
• Store in airtight container up to a week.
• Can be used as a marinade or brushed on while grilling or baking.
• Reserve some sauce to serve on the side for people to be able to apply at the table themselves.

CROCK-POT HAWAIIAN BBQ CHICKEN RECIPE

Steps:

• Place the frozen chicken breasts in a 4 to 6 quart slow cooker.
• Pour barbecue sauce over chicken, making sure the chicken is covered in the sauce.
• Add drained can of pineapple chunks on top.
• Cover and cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW.
• Serve whole chicken breasts with favorite side dish and enjoy!

HONEY BBQ CHICKEN WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a bowl, combine flour, chili powder, salt, pepper, paprika, and garlic powder. Coat the wings in the flour evenly, shaking off any excess.
• Place the floured wings on a parchment paper-lined baking sheet and spread them out in a single layer.
• Bake for 45 minutes, flipping halfway through, until skin is crispy and golden brown.
• Preheat oven to 500°F (250°C).
• In a separate bowl, combine the BBQ sauce and the honey. Stir the cooked wings in the sauce and coat them evenly.
• Place the coated wings back onto the baking sheet and spread them in a single layer.
• Bake for 8 to 10 minutes, until sauce is bubbly and caramelized. Cool, then serve.
• Enjoy!

HAWAIIAN BBQ CHICKEN WINGS

Steps:

• In a deep fryer (or large pot) heat the oil to 375 degrees. Preheat your oven to 350 degrees. Begin by seasoning the chicken wings with garlic salt and pepper. Add the corn starch to bowl and the eggs to another, beating the eggs until smooth. Toss the wings in the cornstarch, then dip in the eggs.
• Add enough oil to the fryer (or large pot) to cover the chicken, and add chicken to the fryer in batches. Fry just until they begin to turn gold, then remove and let dry on a paper towel.
• While the rest of the chicken is frying, add the ingredients to make the Hawaiian BBQ sauce. Choose your favorite barbecue sauce, add pineapple juice, honey, brown sugar, soy sauce and garlic. Mix together until smooth, sauce will thicken but be thin enough to brush onto the chicken.
• Once all the chicken has been fried, line a cooking sheet with foil and spray with non stick cooking spray. Dip each wing in the sauce and lay them out on the sheet. Cook in preheated oven for about 25 minutes.
• Remove the wings from the oven and each piece over, then brush with more sauce. Put them back in the oven to cook for another 20-25 minutes.
• They'll be crispy and sticky. Remove from oven and allow to cool.
• Garnish with green onions and serve. Enjoy!

HAWAIIAN BBQ CHICKEN

Steps:

• Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.

INSTANT POT HAWAIIAN BBQ CHICKEN

Steps:

• Place frozen chicken breasts in the Instant Pot and cover with sauce. Empty can of pineapple chunks and juice on top. Close the lid and turn the knob to SEALING.
• Set the timer to 25 minutes if your chicken is frozen or 18 if you chicken is thawed.
• When it is done, turn the knob to VENTING. When the pressure is released, take the lid off.
• Shred chicken and return to the Instant Pot so the chicken will be well coated with sauce. Serve over rice or cauliflower rice.
• Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.

BAKED CHICKEN WINGS HAWAIIAN

Steps:

• Combine all ingredients, minus the chicken wings.
• Marinate chicken wings overnight.
• Bake at 350 degrees for 45 minutes.

SLOW COOKER HAWAIIAN BBQ CHICKEN WINGS: WHOLE30, PALEO, GF

Steps:

• First, pat the wings dry and season liberally with salt and pepper
• Add the wings to the slow cooker and pour in 3/4 cup of BBQ sauce. Stir to evenly coat
• Place 4 pineapple slices over the top of the wings and cover the slow cooker with the lid
• Cook on high for 2 hours, or on low for 4 hours
• Once done, discard the pineapple. To crisp: transfer the wings to a baking sheet, brush the remaining 1/4 cup BBQ over the wings and broil them for 2-5 minutes depending on your preference for how crispy they are

HAWAIIAN CHICKEN WINGS

Steps:

• Remove wing tips from chicken and cut apart at joint.
• Combine remaining ingredients.
• Marinate chicken wings for at least 24 hours.
• Preheat oven to 375.
• Bake for 1 hour.
• Serve warm.

GRILLED HAWAIIAN BBQ CHICKEN RECIPE

Steps:

• If using a fresh pineapple, remove the skin and either slice into large circles, or core and slice into wedges. If using store bought or canned pineapple skip this step.
• Combine all ingredients in a large prep bowl and toss to combine begin sure to get the marinade on all sides of the chicken and sliced pineapple. Cover and marinade the chicken for 20-30 minutes.
• Once marinated, heat your grill to a medium heat and spray with cooking spray to prevent the chicken from sticking. Add the chicken breast to the grill, baste with marinade, close the lid and cook for 5 minutes until a nice char has developed.
• After 5 minutes, flip the chicken and baste with marinade then cook and additional 5 minutes.
• After 5 minutes, you can flip the chicken one more time and baste with marinade. At this point, add the sliced pineapple to the grill and cook this chicken and pineapple (flip halfway through) for 5-10 minutes until the chicken is cooked through and the pineapple is soft.
• Once the pineapple and chicken is cooked through, remove from grill, let the chicken rest then slice and serve with side of choice.

AIR FRYER HAWAIIAN BBQ CHICKEN WINGS

Steps:

• Place all the sauce ingredients in a bowl and mix well.
• Place the chicken wings into a separate large bowl.
• Pour half of the sauce over the wings and toss to coat.
• Place the other half of the sauce in a saucepan to use later.
• Cover and allow to marinate in the refrigerator for at least 2 hours to overnight.
• After marinaded, preheat air fryer to 200˚C (390˚F).
• Spray the air fryer basket with nonstick cooking spray.
• Place the chicken wings in the air fryer basket with space between them to allow the air to circulate.
• Discard the rest of the sauce that was marinading the chicken wings.
• Cook the chicken wings for 25 - 30 minutes until done, turning over half way through.
• While the wings are cooking, heat the remaining sauce in the saucepan over medium heat.
• Bring it to the boild and then reduce heat to low.
• Simmer for 20 to 30 minutes.
• When chicken wings are done, place in a bowl and pour over sauce. Toss to cover the wings.
• Serve with sliced spring onion or chopped chives.

HAWAIIAN BARBECUE BAKED CHICKEN (HULI-HULI)

Steps:

• Whisk together all ingredients except chicken in a small bowl.
• Place chicken in a large ziploc bag. Pour the remaining marinade over chicken and massage to make sure marinade is coating all of the chicken pieces. Place chicken in the refrigerator for at least 2 hours. Turn bag over at least once while marinating to ensure all pieces are coated evenly.
• Preheat oven to 400 degrees. Arrange chicken on a foil-lined, rimmed baking sheet, skin side up. Pour the marinade through a strainer into a small saucepan and place on the stove at medium heat. While the chicken is cooking, bring the marinade to a low boil and cook for at least 5 minutes, whisking often. Turn heat down to medium-low and continue cooking; whisking occasionally until sauce is reduced and thickened. It will continue to thicken as it sits.
• Bake chicken for 30-35 minutes, or until juices are clear and chicken is no longer pink near the bone.
• Turn chicken pieces over and baste with the cooked sauce about halfway through cooking time.
• Remove the pan from the oven and turn on the broiler. Flip chicken over so the skin side is up and baste liberally with the cooked marinade. Place under the broiler for 5-7 minutes until skin is browned. Watch closely so that it doesn't burn.
• Remove from the oven and brush chicken pieces with the remaining sauce.
• Garnish with sliced green onions and pineapple chunks, if desired.

HAWAIIAN BARBECUE CHICKEN

Steps:

• To make the dry seasoning place all of the ingredients into a bowl and stir until well combined. Transfer to an airtight container and store in a cool, dry place.
• Place your chicken in a large casserole dish and sprinkle with some of the dry seasoning - you can use as much or as little as you like. Make sure to flip the chicken over to coat both sides.
• Pour a half-cup of pineapple juice over the chicken then cover and refrigerate for 30 minutes or in the fridge overnight if possible.
• To make the sauce place the other half-cup of pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic. and whisk together. Stir in the Lava BBQ Sauce. Divide into two lidded containers and keep in the refrigerator until needed. Use one of the sauces to baste during cooking, and the other to coat after cooking. This is to avoid cross-contamination.
• When ready to cook, drain the chicken and discard the marinade.
• Grill the chicken over medium heat for 12-14 minutes on each side or until cooked through, the juices run clear, and there is no pink in the middle. Cook for longer if required.
• Baste the chicken occasionally with the sauce every 4 minutes.
• Baste the chicken once removed from the heat before serving.

GRILLED HULI HULI CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

AIR FRYER HAWAIIAN BBQ CHICKEN WINGS

Steps:

• Mix together all ingredients for sauce.
• Place wings in a large bowl. Pour half of the sauce over wings and toss to coat. Allow to marinate in the refrigerator for at least 2 hours to overnight.
• Preheat air fryer to 390 degrees. Prepare air fryer basket with nonstick cooking spray.
• Place wings in air fryer basket with space between to allow air to circulate. Discard remaining marinade.
• Cook chicken wings 25 to 30 minutes (25 minutes for thawed but closer to 30 minutes for frozen), flipping halfway or until the chicken wings are done.
• Meanwhile, in a small saucepan, place remaining sauce over medium heat. Bring to a boil and reduce heat to low. Simmer for 20 to 30 minutes.
• Toss cooked chicken wings in sauce before serving. Sprinkle with sliced green onions or chopped chives, if desired.

HAWAIIAN CHICKEN WINGS WITH GRILLED PINEAPPLE

Steps:

• To Make the Marinade: Whisk together the ingredients for the marinade in a small bowl, until the coconut sugar is dissolved. Reserve a ¼ cup of the marinade and set aside.
• To Make the Chicken Wings: Place the chicken wings in a glass dish and pour the marinade on top. Cover and refrigerate for at least 2 hours.
• Heat the grill to 400ºF and lightly grease the grates with avocado oil.
• Brush the pineapple slices with the reserved ¼ cup of marinade and set aside.
• Place the chicken wings onto the grill, skin side down. Grill for 16 minutes, flipping halfway through.
• Place the pineapple onto the grill and heat for 4 minutes on each side.
• Serve the pineapple and chicken hot, garnished with chopped cilantro.

HAWAIIAN HULI HULI GRILLED CHICKEN WINGS RECIPE

Steps:

• Place chicken wings in a large zipper-lock freezer bag. Set aside.
• In a medium bowl, whisk together pineapple juice, soy sauce, light brown sugar, chicken stock, ginger, garlic, and sriracha. Pour half of sauce into bag of chicken, seal bag, and toss to coat. Cover remaining sauce in bowl with plastic wrap and refrigerate. Place bag of chicken in refrigerator and let marinate for at least 1 hour and up to 8 hours.
• Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
• Remove wings from marinade, allowing excess to drip off; discard marinade. Place wings on cooler side of grill, cover with vents partially open, and cook, occasionally brushing with reserved sauce and turning wings, until wings are well browned and cooked through, about 30 minutes. Move wings to hot side of grill and cook until browned all over, about 3 minutes per side, brushing often with sauce to build up a nice glaze.
• Serve chicken wings with thinly sliced scallions and grilled pineapple, if desired.

HAWAIIAN BBQ CHICKEN SANDWICH WEIGHT WATCHERS RECIPES

Steps:

• If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very "wet" sauce. Place your chicken in the bottom of the crock pot. Top with onions, then pineapple. Pour the entire bottle of BBQ sauce over the whole thing. Note: If you want a sweeter BBQ, add up to half a cup of the pineapple juice you drained, depending on how sweet you want it. This is optional. Turn your crock pot on LOW and cook for 8-10 hours (or on HIGH for 4-6). An hour or two before it is finished cooking, carefully remove the chicken from the crock pot and shred it using two forks. Watch out, it will be hot! Place chicken back in the crock pot and stir well to combine. Finish cooking an additional hour or two so the chicken can absorb most of the sauce. Serve on hamburger buns and top with coleslaw if desired.