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Ingredients (14)

For the chicken:

  • 1/4 cup packed dark brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons sake or dry sherry
  • 4 medium garlic cloves, minced
  • 3 pounds chicken wings, separated into 2 pieces, wing tips removed and discarded

For the sauce:

  • 1/4 cup packed dark brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons finely chopped fresh pineapple
  • 2 tablespoons sake or dry sherry
  • 1 tablespoon white wine vinegar
  • 1 tablespoon naturally sweetened pineapple juice
  • 1 medium garlic clove, minced
  • 1 tablespoon cornstarch dissolved in 1 tablespoon cold water

To serve:

  • 1 teaspoon toasted sesame seeds, for garnish
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Nutritional Information
  • Calories131
  • Fat7.5g
  • Saturated fat2.31g
  • Trans fat0.04g
  • Carbs5.2g
  • Fiber0.07g
  • Sugar4.64g
  • Protein10.43g
  • Cholesterol62.94mg
  • Sodium349.87mg
  • Nutritional Analysis per serving (24 servings) Powered by

These salty-n-sweet Polynesian-style wings are nicely balanced, finger-licking treats. Serve them with your favorite tiki cocktail.

Game plan: These wings can also be cooked on an outdoor grill over medium-high heat (about 375°F). Just rub the grill grate with several layers of paper towels dipped in vegetable oil, then grill the wings covered, flipping occasionally, until they are golden brown, no longer pink at the bone, and the skin is crisp, about 20 to 25 minutes total.

For more oven-baked wings, see our Buffalo Chicken Wings recipe.


For the chicken:
  1. 1Place the brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine. Add the chicken, seal (pressing out any excess air), and turn the bag to coat the chicken evenly. Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
  2. 2Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil. Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
  3. 3Broil the chicken until the meat starts to pull away from the bone and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove the baking sheet from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more. Meanwhile, prepare the sauce.

For the sauce:

  1. 1Place all of the ingredients except the cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has reduced to about 1/2 cup, about 10 minutes. Add the cornstarch mixture, whisk to combine, and cook until the sauce has thickened, about 1 minute. Transfer to a large heatproof bowl.

To serve:

  1. 1Add the cooked wings to the sauce and toss to combine. Transfer to a serving dish and sprinkle with the toasted sesame seeds. Serve immediately.
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