I decided the sweet taste of Huli Huli chicken would be great on wings. However, I just wanted to crisp some wings in the Traeger and then toss them in a sweet Huli Huli sauce. True Huli Huli chicken is frequently turned and brushed over wood coals. These have the taste but not the technique.
I made a Huli Huli sauce. In a saucepan I mixed:
I heated it to a rolling boil and then reduced the heat to medium.
I cooked the sauce, stirring often, until it was thick enough to coat the back of a spoon. That took about 20 minutes.
At this point I added Sriracha. I use 5 ml for mild, 10 ml for medium, and 15 ml for hotter sauce. For this batch I went medium at the instruction of the woman of my dreams. Adding the Sriracha last lets you adjust the heat to your desires.
I set the sauce aside. These amounts make enough for 2 kg/4 pounds of chicken so there was left overs for future use.
I dried 650 grams/1 1/2 pounds wings with paper towels. Then I mixed 15 ml/1 tablespoon of baking powder with 2 ml/1/2 teaspoon each of salt, pepper, garlic powder and onion powder.
I tossed the wings in the mixture and put them in the fridge for 2 hours uncovered on a tray in a single layer.
I sprayed them with a light mist of oil and put them in the Traeger that had been heated to 200 C/400 F.
After 20 minutes, I turned the wings giving them another mist of oil on both sides.
I cooked them for another 20 minutes and brought them inside.
I put the wings in 125 ml/1/2 cup of the sauce I had warmed up and tossed to coat.
The Verdict. These were delicious. The woman of my dreams said they were the best wings yet! High praise indeed. The skin was crispy and there was nice touch of heat and sweet!
I made a Huli Huli sauce. In a saucepan I mixed:
- 75 ml/1/3 cup ketchup
- 90 ml/1/3 cup plus 1 tablespoon packed brown sugar
- 50 ml/1/4 cup soy sauce
- 150 ml/2/3 cup pineapple juice
- 25 ml/2 tablespoon sherry or mirin wine
- 20 ml/1 tablespoon plus 1 teaspoon grated ginger
- 3 cloves crushed garlic
- 25 ml/2 tablespoons rice vinegar
I heated it to a rolling boil and then reduced the heat to medium.
I cooked the sauce, stirring often, until it was thick enough to coat the back of a spoon. That took about 20 minutes.
At this point I added Sriracha. I use 5 ml for mild, 10 ml for medium, and 15 ml for hotter sauce. For this batch I went medium at the instruction of the woman of my dreams. Adding the Sriracha last lets you adjust the heat to your desires.
I set the sauce aside. These amounts make enough for 2 kg/4 pounds of chicken so there was left overs for future use.
I dried 650 grams/1 1/2 pounds wings with paper towels. Then I mixed 15 ml/1 tablespoon of baking powder with 2 ml/1/2 teaspoon each of salt, pepper, garlic powder and onion powder.
I tossed the wings in the mixture and put them in the fridge for 2 hours uncovered on a tray in a single layer.
I sprayed them with a light mist of oil and put them in the Traeger that had been heated to 200 C/400 F.
After 20 minutes, I turned the wings giving them another mist of oil on both sides.
I cooked them for another 20 minutes and brought them inside.
I put the wings in 125 ml/1/2 cup of the sauce I had warmed up and tossed to coat.
The Verdict. These were delicious. The woman of my dreams said they were the best wings yet! High praise indeed. The skin was crispy and there was nice touch of heat and sweet!
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