Huli Huli Chicken Recipe
This oven-baked Huli Huli Chicken Recipe comes out ultra-crispy thanks to cornstarch and baking powder, then gets coated in a glossy, sweet-savory Hawaiian-style glaze. Finished with fresh herbs, sesame, and juicy grilled pineapple, the wings are sticky, crunchy, and wildly addictive.
Love chicken from the oven? This Greek Lemon Chicken with Potatoes is a classic Mediterranean dish featuring juicy roasted chicken. Oh, and this Roasted Sheet Pan Chicken Thighs recipe is as tasty as it is easy to prepare!
Why I Love This Recipe
- Love a baked chicken
- Great tropical-Asian flavor
- Finger lickin’ good
- Better than wing night at your local pub
- Perfect game day or movie night snack
What Ingredients do you need for Huli Huli Chicken
No. Traditional Huli Huli Chicken is sweet and savory rather than spicy. If you’d like some heat, add crushed red pepper flakes, gochujang or a little sriracha to the marinade.
Ingredients
Chicken
Chicken wings – Split and tips removed. This recipe can be made with other parts of the chicken too.
Cornstarch – This is used to thicken the sauce.
Baking powder – This adds crispness to the wings while baking.
Salt and Black pepper – The usual seasoning, I use Kosher salt and always freshly ground pepper.
Soy sauce – This adds the Asian savory note that we all love.
Garlic cloves and fresh ginger – These have to be minced and add bold flavor to the chicken.
Sauce:
Soy sauce, pineapple juice, brown sugar, ketchup, gochujang, honey, rice wine vinegar, mirin or additional pineapple juice – This combination of ingredients adds the perfect sweet/savory blend that you want with a little kick from gochujang.
Garlic cloves and fresh ginger – These need to be minced and grated.
Lime – This adds brightness.
Toasted sesame oil – This is optional but adds the perfect umami flavor.
For serving:
You can use any or all of these for serving.
Green onions – Thinly sliced
Sesame seeds – Toasted
Fresh cilantro – Chopped
Grilled pineapple pieces – Optional
How to Make Huli Huli Chicken
Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly oil the rack.
Pat the chicken wings dry with paper towels. In a large bowl, combine the cornstarch, baking powder, salt, pepper, soy sauce, minced garlic, and minced ginger. Add the wings and toss until evenly coated.
Arrange the wings in a single layer on the wire rack, leaving space between each piece (You may need 2 pans). Bake for 25 minutes, then flip and bake another 20 to 25 minutes, until deeply golden and crisp.
While the wings bake, combine the soy sauce, pineapple juice, brown sugar, ketchup, gochujang, honey, rice vinegar, mirin, garlic, ginger, lime juice and sesame oil in a saucepan. Bring to a gentle simmer over medium heat and cook for 10 to 12 minutes, stirring occasionally, until glossy and slightly thickened.
Transfer the baked wings to a large bowl, pour the warm sauce over them, and toss to coat.
Return the wings to the oven for 5 minutes to set the glaze, or serve immediately for a stickier finish. Let cool for 5 minutes.
Serve hot, garnished with sliced green onions, sesame seeds, fresh cilantro, and grilled pineapple pieces. Excellent with rice and a simple vegetable.
10 Important Tips
- Wings must be very dry before seasoning for maximum crispiness.
- Use aluminum-free baking powder to prevent bitterness.
- Cornstarch absorbs moisture and boosts crunch.
- Soy sauce in the coating adds flavor without making the wings soggy.
- A wire rack is essential for even airflow.
- Do not crowd the wings, or they will steam.
- Simmer the sauce gently so sugars don’t burn.
- Sauce the wings while both are hot for best coverage.
- A short final bake helps the glaze cling beautifully.
- These wings are best enjoyed fresh and hot.
Little Chef’s Secrets
FAQS
Can I make these wings spicier?
Yes, add sriracha, chili garlic sauce, or crushed red pepper to the glaze.
Why season the wings with soy sauce before baking?
It adds savory depth and helps the coating adhere without preventing crisping.
Can I skip the final bake after saucing?
Yes, for stickier wings, but the final bake helps the glaze set.
Can these be grilled instead?
Yes, bake first until crispy, then grill briefly while brushing with sauce.
Is grilled pineapple necessary?
It’s optional, but it adds classic huli huli sweetness and contrast.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or air fryer until hot and crispy.
Pin it HERE!!
Pin it HERE!!
Huli Huli Chicken Recipe
Ingredients
- 3 pounds chicken wings split and tips removed
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons soy sauce
- 3 garlic cloves minced
- 1 tablespoon fresh ginger peeled and minced
- ½ cup soy sauce
- ½ cup pineapple juice
- ⅓ cup brown sugar
- ¼ cup ketchup
- ¼ cup gochujang
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons mirin or additional pineapple juice
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- Juice 1 lime
- 1 teaspoon toasted sesame oil optional
- 3 green onions thinly sliced
- 1 tablespoon sesame seeds
- ¼ cup fresh cilantro chopped
- 1½ cups grilled pineapple pieces
Method
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly oil the rack.
- Pat the chicken wings dry with paper towels. In a large bowl, combine the cornstarch, baking powder, salt, pepper, soy sauce, minced garlic, and minced ginger. Add the wings and toss until evenly coated.
- Arrange the wings in a single layer on the wire rack, leaving space between each piece (You may need 2 pans). Bake for 25 minutes, then flip and bake another 20 to 25 minutes, until deeply golden and crisp.
- While the wings bake, combine the soy sauce, pineapple juice, brown sugar, ketchup, gochujang, honey, rice vinegar, mirin, garlic, ginger, lime juice and sesame oil in a saucepan. Bring to a gentle simmer over medium heat and cook for 10 to 12 minutes, stirring occasionally, until glossy and slightly thickened.
- Transfer the baked wings to a large bowl, pour the warm sauce over them, and toss to coat.
- Return the wings to the oven for 5 minutes to set the glaze, or serve immediately for a stickier finish. Let cool for 5 minutes.
- Serve hot, garnished with sliced green onions, sesame seeds, fresh cilantro, and grilled pineapple pieces. Excellent with rice and a simple vegetable.
