Hawaiian Wings Wingstop Recipe

Learn how to make homemade Hawaiian wings inspired by Wingstop's popular flavor! This easy baking recipe creates perfectly crispy wings coated in a sweet-tangy pineapple glaze. The best part? These wings are baked, not fried, making them healthier without sacrificing that signature tropical taste.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

50 mins

Serves:

4 servings

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 420 calories

🥑 Fat: 24 g

🧈 Saturated Fat: 8 g

🍞 Carbohydrates: 16 g

🍭 Sugar: 14 g

🍗 Protein: 35 g

🫀 Cholesterol: 155 mg

🧂 Sodium: 830 mg

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Hawaiian Wings Wingstop Recipe?

The main ingredients include chicken wings, baking powder, pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and tomato paste. These create the perfect balance of sweet and tangy flavours with that signature tropical Hawaiian taste.

How to cook Hawaiian Wings Wingstop Recipe at home?

Learn how to cook Hawaiian Wings Wingstop Recipe by patting wings dry, coating with baking powder mixture, baking at 220°C until crispy (about 50 minutes total), and tossing in a homemade Hawaiian sauce made from pineapple juice, soy sauce, brown sugar, and aromatics. The key is air-drying the wings before baking for maximum crispiness.

Why use baking powder when making crispy chicken wings?

Baking powder is crucial for achieving crispy skin as it changes the pH balance of the chicken skin. This chemical reaction helps break down proteins in the skin, allowing moisture to escape during cooking and resulting in that restaurant-quality crispiness without deep frying.

What makes Hawaiian-style wing sauce different from other wing flavours?

Hawaiian wing sauce stands out with its tropical flavour profile that balances sweet pineapple, savoury soy sauce, and aromatic ginger. Unlike Buffalo or BBQ sauces which rely on heat or smoke, Hawaiian sauce combines fruity sweetness with umami depth for a unique island-inspired taste.

Can I make these wings in an air fryer instead of baking?

Yes! Air fryers work brilliantly for chicken wings. Cook at 190°C for about 20-25 minutes, turning halfway through. The circulating hot air creates exceptionally crispy skin, sometimes even better than oven baking. Just toss in the Hawaiian sauce after cooking as directed.

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