Hawaiian Chicken Wings Recipe - Allrecipes.com
Hawaiian Chicken Wings Recipe

Hawaiian Chicken Wings

Recipe by  

"Everybody loves this tangy Hawaiian-style chicken."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    55 mins

    1 hr 35 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2008

These were really yummy, but kinda messy. The sauce is really sweet and gooey! I skipped the green onions. Also used flour when I ran out of cornstarch, and it was fine. Made these as part of our "fun and tasty finger foods" that we have every year while decorating our Christmas tree. Thanks for sharing, I'm going to make these for my next get-together.

Most Helpful Critical Review
Feb 09, 2007

On the fussy side. These came out surprisingly crunchy (a plus), but killer sweet (a minus). Additionally, the honey sauce made for an awfully thick, sticky, dental filling-removing glaze once baked. I *might* try these again with significant changes: use drumsticks for a better meat-to-glaze ratio, don't bother double-dredging in cornstarch (one coat will likely do), halve the honey to make a less sweet, less sticky glaze. I was hoping to have a change-up from the hot wings my husband likes, and we both really enjoyed how crunchy these came out, but it was a little sweet for us.

Dec 24, 2008

This was a hit, followed the recipe, served with brown rice (which is yummy with the sauce poured on top) and pineapple and steamed broccoli and carrots. Forgot to add that we didn't fry just made the sauce as recipe indicates and baked. Very good

Apr 28, 2008

these really turned out good they taste like the Hawaiian wings you get from wing stop, they take an effort to make but they are worth it

Mar 03, 2010

I'm giving this a 4 because of the difficulty with preparation and my opinion of taste. I thought they were okay in taste but everyone else at the party thought they were fantastic. One person took them home to her son who said "I want to shake the hand of the person who made these." Won't make again for myself but will recommend to others. Made receipe exactly as directed except I had to double the corn starch and eggs.

Oct 21, 2010


Sep 28, 2010

These took a lot of time to prepare, and I thought at first it wasn't going to taste very good. But in the end they turned out very yummie. I used reg. sized legs and wings and added a diced jalapenos to the sauce for some kick!

Jun 01, 2007

A lot of work, but a very tasty result.


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  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 71.8 g
  • 23%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 23.1 g
  • 35%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 1249 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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