Make Marcus D's Hawaiian Wings For The Big Game!

UPDATED 2/5/21: I posted this recipe for National Chicken Wing Day but I've also served it for the big game and it's a definite hitter! Enjoy!

National Chicken Wing Day and I couldn't be more excited! My family LOVES wings. They're crispy, their yummy, the skin-to-meat ratio is just perfection. You know I'm also obsessed with Asian influenced cooking because of the sweet/spicy/salty aspect of it and this recipe doesn't disappoint: Hawaiian "Huli-Huli" wings. YES, you can cook them in the oven(start at 350 for 20 minutes in a pyrex and then crank up the broiler to finish them off with some color) but they are best done on the grill to impart a little smoky flavor. The soy sauce, garlic, and ginger is just magic. Enjoy!


  • 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 minutes.
  7. Serve with grilled pineapple and green onions.
Hawaiian Wings

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