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Have you tried Huli Huli Chicken before? Well, this amazing dish was invented in Hawaii back in 1954 by a naval officer stationed there along with a local chicken farmer. The word “huli” means turn as this chicken was constantly turned on a makeshift rotisserie over live fire. This version of the recipe uses chicken wings and a Big Green Egg. Now sit back, open an ice cold Kona Longboard Island Lager, and enjoy this post for Big Green Egg Huli Huli Chicken Wings.
Big Green Egg Huli Huli Chicken Wings
Start by separating the drums from the flats, discarding the wing tips. Place the chicken wing parts in to a large resealable bag and set to the side.
Make the marinade by mixing together soy sauce, brown sugar, garlic paste, ginger paste, sriracha sauce, and paprika. Pour that over the chicken wings and seal the bag. Place in the refrigerator overnight.
Setup your Big Green Egg for indirect cooking and preheat to 350°F. When the temperature is stable, place the chicken wings into your Big Green Egg. Let the wings cook undisturbed for 30 minutes while you make the Huli Huli BBQ sauce.
To make the BBQ sauce place ketchup, soy sauce, pineapple juice, mirin, garlic, ginger, and chili paste in to a small saucepan. Now bring the sauce to a low boil then reduce heat to simmer. Keep cooking on low while you finish the chicken wings.
After 30 minutes flip the wings and cook for another 20-30 minutes or until the wings measure 170°F internally.
When ready, remove the wings and place them in a bowl. Pour the Huli Huli BBQ sauce all over them and toss.
Garnish with grilled pineapple chunks and sliced green onions.
Now it’s time to get the Buddha Bite!
Enjoy these delicious Big Green Egg Huli Huli Chicken Wings!!!
Big Green Egg Huli Huli Chicken Wings
Ingredients
- 2 pounds Chicken Wings
- 1 cup Soy Sauce , low sodium
- 1/4 cup Brown Sugar
- 1 Tbsp Garlic paste
- 1 Tbsp Ginger paste
- 1 tsp Sriracha sauce
- 2 tsp Smoked paprika
- 1/3 cup Ketchup
- 1/2 cup Soy sauce, low sodium
- 1/2 cup Pineapple juice
- 2 Tbsp Mirin
- 1 Tbsp Garlic paste
- 1 Tbsp Ginger paste
- 1 Tbsp Chili paste
- 3 pieces Green onion, sliced
- 1 cup Pineapple chunks, grilled
Instructions
- Separate the flats from the drums and place your chicken wing pieces in a resealable bag.
- Mix the marinade ingredients together and pour over the wings in the bag. Seal the bag and place in the fridge overnight.
- The next day setup your Big Green Egg for indirect cooking preheated to 350°F. When ready, take the wings out of the marinade, place on to the grill grates, and cook 30 minutes.
- While the wings are cooking, mix the BBQ sauce ingredients in a small saucepan and heat over medium heat. When the sauce reaches a low boil, stir, reduce heat, and simmer.
- At the 30 minute mark flip your chicken wings over and cook another 20 minutes or until they measure 170°F internal temperature.
- Remove the wings and toss with the sauce. Garnish with grilled pineapple wedges and sliced green onion.
Nutrition information is automatically calculated, so should only be used as an approximation.
