Polynesian Chicken Wings with Pineapple Mustard Sauce
Maui Onion and pineapple juice provide the perfect island glaze for these Polynesian inspired chicken wings that get an extra zing from a pineapple mustard dipping 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.