Huli Huli chicken is a classic Polynesian dish cooked rotisserie style over an open flame. Literally translated, "huli huli" means "turn turn" in reference to the traditional cooking method. This recipe adapts the Hawaiin favorite to grilled wings for an awesome sweet and salty treat. Additionally, our wings are given an added dimension of spice with crushed pepper flakes.

Wings:
4 lbs chicken wings (30-35 wings)
2 tablespoons olive oil
salt
pepper

Huli Huli Sauce:
2 Cups Pineapple Juice
1/2 Cup Ketchup
1/4 Cup Soy Sauce
1/4 Cup Brown Sugar
1/4 Cup White Vinegar
1/4 Cup Asian Chii Sauce
1 teaspoon dried ginger
1 teaspoon minced garlic
Red Pepper Flakes (optional)


Drizzle the wings with olive oil and season with salt and pepper. Toss the wings in a bowl to ensure that they are seasoned evently.


Grill the wings over medium heat for about 30 minutes. Be sure to "huli" them after 15 minutes. When grilling with charcoal, keep a close eye on the wings. They will char quickly.


While the chicken cooks, it's time to work on the sauce. Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat to medium and simmer for several minutes (stirring occasionally) until the sauce thickens.


When the wings are done and the sauce has thickened, place both in a large bowl and toss together.


These wings are sweet, salty, sticky and delicious. The flavor is akin to General Tso's sauces I've had at Chinese takeout joints.

This recipe was inpsired by an episode of America's Test Kitchen.