She Strengthens

Savory Sweetness: A Twist on Traditional Wings

Get ready to indulge in a flavor explosion with these Polynesian-style wings, perfectly balanced between salty and sweet. Pair them with your favorite tiki cocktail for a match made in heaven.

Grilling Option

If you prefer to cook outdoors, simply grill the wings over medium-high heat (about 375°F) for 20-25 minutes, flipping occasionally, until golden brown and crispy. Don’t forget to rub the grill grate with vegetable oil-dipped paper towels to prevent sticking.

Essential Tools

Invest in a high-quality baking sheet and rack combo, like the USA Pan Extra Large Rimmed Baking Sheet with Nonstick Cooling Rack, to maximize your baked wing output.

Recipe Overview

Yield: 24 pieces
Difficulty: Easy
Total Time: 45 minutes (plus marinating time)

Ingredients

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

Instructions

Marinating

Combine brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag. Add the chicken, seal, and refrigerate for at least 2 hours or up to 12 hours, turning occasionally.

Broiling

Heat 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 excess drip off, and arrange in a single layer on the rack. Broil for 12 minutes, then flip and broil for an additional 12 minutes.

Sauce Preparation

Combine all sauce ingredients except the cornstarch mixture in a small saucepan. Bring to a boil, then reduce heat and simmer until reduced to about 1/2 cup, approximately 10 minutes. Add the cornstarch mixture, whisk to combine, and cook until thickened, about 1 minute.

Serving

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