Wing Stop

Hawaiian Wings Recipe

Master how to make authentic Hawaiian wings with this quick and easy recipe! The perfect balance of sweet pineapple, savory soy, and ginger creates caramelized, sticky perfection. Learn how to achieve that signature Wing Stop flavor at home with simple ingredients and foolproof cooking techniques.

Prep

15 mins

Cook

20 mins

Serve

Kcal

350

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg chicken wings</li><li class="ingredients-single-item">60 ml pineapple juice</li><li class="ingredients-single-item">60 ml soy sauce</li><li class="ingredients-single-item">45 ml brown sugar</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">2 tbsp ketchup</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp ginger, freshly grated</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1/2 tsp red pepper flakes (adjust to taste)</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 tbsp cornstarch (mixed with 2 tbsp water)</li><li class="ingredients-single-item">Sesame seeds for garnish (optional)</li><li class="ingredients-single-item">Chopped spring onions for garnish (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Pat the chicken wings dry with paper towels. This helps ensure they'll get crispy when cooked. If your wings are whole, you might want to separate them at the joint into drumettes and flats. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium bowl, combine the pineapple juice, soy sauce, brown sugar, honey, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes. Whisk everything together until the sugar has dissolved and the mixture is smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Reserve about 180ml of the marinade for later use as the sauce. Place the wings in a large zip-lock bag or a shallow dish and pour the remaining marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, turning occasionally to ensure even marination.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Preheat your oven to 200°C. Line a baking tray with foil and place a wire rack on top. Spray or brush the rack with oil to prevent sticking. Remove the wings from the marinade (discard this used marinade) and arrange them on the rack, making sure they're not touching.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Bake the wings for about 45-50 minutes, turning halfway through, until they're golden brown and crispy. To check doneness, the internal temperature should reach 74°C.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> While the wings are baking, prepare the sauce. Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for about 2 minutes, then slowly add the cornstarch slurry (cornstarch mixed with water), stirring constantly. Continue to cook for another 2-3 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon. Remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> When the wings are done, transfer them to a large bowl. Pour the warm Hawaiian sauce over them and toss gently until each wing is thoroughly coated in the sticky, sweet glaze. You might not need all the sauce – add it gradually until you're happy with the coating.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Transfer the glazed wings to a serving plate, sprinkle with sesame seeds and chopped spring onions if using. Serve immediately while still hot and sticky. These Hawaiian wings have that perfect Wingstop-inspired balance of sweet, tangy and subtly spicy flavors that make them utterly irresistible!</li></ol>

FAQ for

Hawaiian Wings Recipe

What ingredients are used in Hawaiian Wings from Wingstop?

Wingstop Hawaiian Wings feature chicken wings, pineapple juice, soy sauce, brown sugar, honey, ketchup, rice vinegar, garlic, ginger, sesame oil, red pepper flakes, cornstarch, and optional garnishes like sesame seeds and spring onions.

How to cook Hawaiian Wings from Wingstop at home?

Learn how to cook Hawaiian Wings from Wingstop by marinating chicken wings in a sweet and tangy sauce made with pineapple juice, soy sauce, and honey. Bake until crispy, then coat with a thickened glaze of the same marinade for that authentic sticky-sweet Wingstop flavour experience.

What's the secret to getting crispy chicken wings with a sticky glaze?

The key is patting wings completely dry before cooking and using a wire rack while baking to allow air circulation. For the perfect sticky glaze, reduce your sauce until it coats the back of a spoon, then toss with wings while the sauce is still warm.

Can I use an air fryer instead of an oven for cooking sticky glazed wings?

Yes! Air fry at 200°C for about 20-25 minutes, flipping halfway. Add the glaze only after cooking to prevent burning. The air fryer creates exceptionally crispy skin while keeping the meat juicy—perfect for contrasting with the sweet Hawaiian sauce.

How long should I marinate chicken wings for the best flavour?

For optimal flavour penetration, marinate chicken wings for at least 2 hours, but preferably overnight (8-12 hours). The acids in the marinade tenderise the meat while the flavours are absorbed, resulting in more flavourful wings.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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          "carbohydrateContent": "22 g",
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          "1 kg chicken wings",
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          "2 tbsp ketchup",
          "1 tbsp rice vinegar",
          "3 cloves garlic, minced",
          "1 tbsp ginger, freshly grated",
          "1 tsp sesame oil",
          "1/2 tsp red pepper flakes (adjust to taste)",
          "2 tbsp vegetable oil",
          "1 tbsp cornstarch (mixed with 2 tbsp water)",
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          "Chopped spring onions for garnish (optional)"
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          "@type": "HowToStep",
          "name": "Prepare wings",
          "text": "Pat the chicken wings dry with paper towels. This helps ensure they'll get crispy when cooked. If your wings are whole, you might want to separate them at the joint into drumettes and flats. Set aside."
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          {
          "@type": "HowToStep",
          "name": "Marinate",
          "text": "Reserve about 180ml of the marinade for later use as the sauce. Place the wings in a large zip-lock bag or a shallow dish and pour the remaining marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, turning occasionally to ensure even marination."
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          {
          "@type": "HowToStep",
          "name": "Prepare for baking",
          "text": "Preheat your oven to 200°C. Line a baking tray with foil and place a wire rack on top. Spray or brush the rack with oil to prevent sticking. Remove the wings from the marinade (discard this used marinade) and arrange them on the rack, making sure they're not touching."
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          "@type": "HowToStep",
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          "@type": "HowToStep",
          "name": "Make glaze",
          "text": "While the wings are baking, prepare the sauce. Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for about 2 minutes, then slowly add the cornstarch slurry (cornstarch mixed with water), stirring constantly. Continue to cook for another 2-3 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon. Remove from heat."
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          "@type": "HowToStep",
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          "@type": "HowToStep",
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          "author": "Gabriela Rodriguez",
          "datePublished": "2024-05-02",
          "reviewBody": "These Hawaiian wings are out of this world! The pineapple-soy marinade creates the perfect balance of sweet and savory. My family couldn't stop eating them - definitely making these for our next game day!",
          "name": "Perfect Game Day Wings",
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          {
          "@type": "Review",
          "author": "Hiroshi Tanaka",
          "datePublished": "2024-05-05",
          "reviewBody": "The marinade is the star of this recipe! I let the wings sit overnight and the flavor was incredible. The glaze gets so beautifully sticky and shiny. Even better than the ones at Wingstop!",
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          {
          "@type": "Review",
          "author": "Aisha Patel",
          "datePublished": "2024-05-10",
          "reviewBody": "These wings have the perfect balance of sweet, tangy and spicy flavors. I added a bit more red pepper flakes for extra heat and they were absolutely divine. The recipe is easy to follow and the results are restaurant-quality!",
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          "@type": "Review",
          "author": "Lars Andersen",
          "datePublished": "2024-05-12",
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          "datePublished": "2024-05-15",
          "reviewBody": "I've tried many wing recipes before but this Hawaiian version is now my family's favorite! The pineapple juice adds such a wonderful tropical flavor. The baking method gives perfectly crispy skin while keeping the meat juicy. Absolute perfection!",
          "name": "New Family Favorite",
          "reviewRating": {
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Wing Stop

Hawaiian Wings Recipe

Master how to make authentic Hawaiian wings with this quick and easy recipe! The perfect balance of sweet pineapple, savory soy, and ginger creates caramelized, sticky perfection. Learn how to achieve that signature Wing Stop flavor at home with simple ingredients and foolproof cooking techniques.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Hawaiian Wings from Wingstop?

How to cook Hawaiian Wings from Wingstop at home?

What's the secret to getting crispy chicken wings with a sticky glaze?

Can I use an air fryer instead of an oven for cooking sticky glazed wings?

How long should I marinate chicken wings for the best flavour?