These have traditionally been known in my recipe file as Hula Girl Aloha Wings with Maui Mustard, but the search engines will likely never find that! These Polynesian-inspired chicken wings are a hit during football season or any season -- and the perfect addition to a luau spread, a tailgate or any time appetizers are on your menu.
Get ready to get your hula girl moves on!
My tasty Polynesian chicken wings with pineapple mustard use the traditional way of preparing chicken wings starting with coating them in a seasoned flour mixture and deep-frying. They are then tossed in a sauce that features Maui onions and pineapple juiced infused with Asian flavors like hoisin sauce, sriracha and ginger.
Place them under the broiler to create a wing that is perfectly crunchy and sticky, and then sprinkle them with sesame seeds and serve them with punchy pineapple mustard.
(P.S. -- I told my friend Helen that these would be showing up on my blog and her eyes lit up knowing that she might get to sample the goods!)
Ingredients
- chicken wings
- vegetable oil
- flour
- onion powder
- garlic powder
- salt
- pepper
- sweet Maui onion (or Vidalia or Walla Walla)
- butter
- pineapple juice
- hoisin sauce
- soy sauce
- honey
- Major Grey’s Mango Chutney (substitute pineapple or peach preserves)
- sriracha chili sauce
- fresh ginger
- sesame seeds
- pineapple preserves (substitute pineapple ice cream topping)
- grainy Dijon mustard
See recipe card for quantities.
Jump to RecipeInstructions
Combine flour, onion powder, garlic powder, salt and pepper in a zipper bag.
Working in batches, toss the wings to coat in the flour mixture, shaking off excess.
Heat 2 inches of oil in a large, heavy pot or Dutch oven over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit.
Using a slotted spoon, drop chicken wings into hot oil. Fry until lightly browned, about 10 - 12 minutes per batch.
With a slotted spoon, transfer wings to a paper-towel-lined plate. Repeat with remaining wings.
In a small skillet over medium heat, heat the butter. Add the diced onions and sauté until softened and starting to caramelize, about 15 minutes.
Meanwhile, in a medium saucepan over medium-high heat, heat the pineapple juice until thickened and reduced to ⅓ – ½ cup.
Whisk in the hoisin sauce, soy sauce, honey, chili sauce, ginger and chutney.
In a food processor combine the caramelized onions and the pineapple juice mixture, pulsing until combined and onion is pureed. Transfer to a bowl and reserve.
Preheat broiler. Dip wings in the pineapple/onion sauce and transfer to a foil-lined baking sheet. Broil until caramelized, for about two minutes. Turn wings over and repeat.
Remove from oven, sprinkle with sesame seeds and serve with Pineapple Mustard Sauce.
Hint: Keep a close eye on these when they are under the broiler so that the don't burn – they should be glazed and shine-y with a bit of crunch.
Substitutions & Variations
- Sesame Seeds - top with crushed peanuts instead
- Mango Chutney -- substitute peach preserves, orange marmalade, or pineapple preserves
- Honey - substitute 2 tablespoons brown sugar
- Pineapple Juice -- use any tropical juice, such as mango, passion fruit, guava -- or even orange juice
Equipment
- Dutch oven or large heavy pot
- deep fry thermometer
- food processor of blender
Storage
These are best eaten immediately, however if you want to reheat, wrap wings in foil and place in the oven at 275°F for about 20 minutes. Remove the foil and place under the broiler for a minute or two to crisp them up.
Store cooked wings in the refrigerator for 3 - 4 days.
🍽️ Recipe
Polynesian Chicken Wings with Pineapple Mustard Sauce
Equipment
- Dutch oven or large heavy pot
- deep fry thermometer
- blender or food processor
Ingredients
Wings
- 1 cup flour
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- vegetable oil
- 3 pounds chicken wings split at the joint, wingtips removed and discarded
Pineapple and Sweet Onion Wing Sauce
- ½ cup chopped sweet Maui onion or Vidalia or Walla Walla
- 2 tablespoon butter
- 1 cup pineapple juice
- 2 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- 2 tablespoon honey
- 2 tablespoon Major Grey’s Mango Chutney substitute pineapple preserves
- 2 teaspoon sriracha chili sauce
- 2 teaspoon grated fresh ginger
- Sesame seeds
Pineapple Mustard Sauce
- ⅔ cup pineapple preserves substitute pineapple ice cream topping
- ⅓ cup grainy Dijon mustard
Instructions
- Combine flour, onion powder, garlic powder, salt and pepper in a zipper bag. Working in batches, toss the wings to coat in the flour mixture, shaking off excess
- Heat 2 inches of oil in a large, heavy pot or Dutch oven over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit.
- Using a slotted spoon, drop chicken wings into hot oil. Fry until lightly browned, about 10 - 12 minutes per batch. With a slotted spoon, transfer wings to a paper-towel-lined plate. Repeat with remaining wings.
- In a small skillet over medium heat, heat the butter. Add the diced onions and sauté until softened and starting to caramelize, about 15 minutes.
- Meanwhile, in a medium saucepan over medium-high heat, heat the pineapple juice until thickened and reduced to ⅓ – ½ cup. Whisk in the hoisin sauce, soy sauce, honey, chili sauce, ginger and chutney.
- In a food processor combine the caramelized onions and the pineapple juice mixture, pulsing until combined and onion is pureed. Transfer to a bowl and reserve.
- Preheat broiler. Dip wings in the pineapple/onion sauce and transfer to a foil-lined baking sheet. Broil until caramelized, watching carefully, for about two minutes. Turn wings over and repeat.
- Combine pineapple preserves and grainy Dijon mustard in a small bowl. Reserve
- Remove from oven, sprinkle with sesame seeds and serve with Pineapple Mustard Sauce.
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