Make Marcus D's Hawaiian Wings For #NationalChickenWingDay!


  • 3 lbs chicken wings
  • 1/2 cup soy sauce
  • 1 cup pineapple juice
  • 1/4 cup chicken stock
  • 1/2 cup loosely packed light brown sugar
  • 1-inch ginger root (peeled and finely grated)
  • 2 garlic cloves, minced
  • 1 tsp chili sauce (like Sriracha)
  • skewered pineapple chunks
  • Thinly sliced scallions for garnish


  1. In a bowl, whisk together the soy sauce, pineapple juice, chicken stock, brown sugar, garlic and sriracha.
  2. Seal chicken wings in gallon-sized plastic bag with half the marinade and place in the refrigerator to marinate for at least an hour and up to eight hours.
  3. Put the remaining marinade in a covered container to use as a basting sauce later
  4. Create hot-cold zones on your grill.
  5. Remove wings from marinade and allow excess to drip off. Place on "cool" side of grill and cover with vents open. Allow to cook for at least 30 minutes, basting a couple times with the marinade.
  6. Move to "hot" side" and grill for some color for 3-4 mintues
  7. Serve with grilled pineapple and green onions