Why This Recipe Works

Our Hawaiian huli huli sauce, traditionally used to baste grilled chicken, also shines as a flavorful coating for chicken wings. This sticky-sweet and complex sauce features a pineapple juice base, enhanced by brown sugar for sweetness; soy sauce and ketchup for savory depth; rice vinegar for a bright note; and garlic, ginger, and chili-garlic sauce for punch. We reduce the mixture to concentrate the flavors, achieving a syrupy consistency that perfectly clings to the wings.

Before You Begin

Sriracha can be used in place of chili-garlic sauce.

Instructions

Combine 2¼ cups pineapple juice, ¼ cup light brown sugar, ¼ cup soy sauce, ¼ cup ketchup, ¼ cup unseasoned rice vinegar, 4 minced garlic cloves, 1 tablespoon grated ginger, and 2 teaspoons chili-garlic sauce in medium saucepan and bring to boil over high heat. Reduce heat to medium and simmer vigorously until thickened and reduced to 1¼ cups, 20 to 25 minutes. (Sauce can be refrigerated for up to 1 week.) Toss huli huli sauce and wings together in large bowl. Serve.