Hawaiian Wings Wingstop Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1.5 kg chicken wings, split at joints, tips removed</li><li class="ingredients-single-item">2 tbsp baking powder (aluminum-free)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">240 ml pineapple juice (fresh or 100% juice, not from concentrate)</li><li class="ingredients-single-item">120 ml soy sauce (low sodium)</li><li class="ingredients-single-item">100 g brown sugar</li><li class="ingredients-single-item">2 tbsp rice vinegar (or apple cider vinegar)</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp fresh ginger, grated</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">1 tbsp sesame seeds, for garnish</li><li class="ingredients-single-item">2 spring onions, sliced, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Wire rack</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Kitchen tongs</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Pat the chicken wings completely dry with paper towels - this is crucial for achieving crispy skin. Place the wings in a large mixing bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, combine the baking powder, salt, garlic powder, onion powder, and black pepper. Sprinkle this mixture over the wings and toss until every wing is evenly coated. The baking powder is the secret to crispy skin – it changes the pH balance of the chicken skin, helping it crisp up beautifully in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Arrange the wings on a wire rack placed over a baking tray lined with parchment paper. Make sure the wings aren't touching each other. Refrigerate, uncovered, for at least 1 hour, or ideally overnight. This air-drying process draws moisture from the skin, resulting in extra crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to bake, preheat your oven to 220°C. Place the wings (still on the rack and tray) in the middle rack of your oven and bake for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After 30 minutes, flip the wings and continue baking for another 20-25 minutes until they're golden brown and crispy. You should see clear bubbling happening on the skin – this is a good indicator of crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the wings are baking, prepare the Hawaiian sauce. In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and tomato paste. Bring to a gentle simmer over medium heat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Let the sauce simmer for about 10 minutes, allowing the flavors to meld and the mixture to reduce slightly. This concentrates the flavors and creates a more intense tropical taste.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk this into the simmering sauce and continue to cook for 2-3 minutes until the sauce thickens to a glossy, coating consistency. It should coat the back of a spoon but still be pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the wings are done baking, transfer them to a large bowl. Pour three-quarters of the Hawaiian sauce over the hot wings and toss gently with tongs until all wings are evenly coated. The hot wings will absorb some of the sauce, creating an even more flavorful result.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the sauced wings on a serving platter, sprinkle with sesame seeds and sliced spring onions for garnish. Serve immediately with the remaining sauce on the side for dipping. Enjoy these island-inspired wings while they're hot and crispy!</li></ol>