Hawaiian Teriyaki Wings from WingStreet feature tender chicken wings glazed with a sweet and savory teriyaki sauce infused with pineapple, garnished with toasted sesame seeds and fresh green onions, offering a tropical twist with a glossy, caramelized finish.
Equipments
- Deep fryer or oven
- Mixing bowls
- Tongs
- Baking sheet (if oven-baked)
- Saucepan
- Whisk
- Basting brush (optional)
- Measuring cups
- Measuring spoons
- Serving platter
- Knife
- Cutting board
Ingredients
- 2 lbs (900g) chicken wings
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon toasted sesame seeds
- 2 green onions
Using fresh pineapple juice rather than canned can significantly enhance the sweetness and tropical flavor of the Hawaiian Teriyaki Wings, while fresh ginger and garlic provide a more vibrant and aromatic sauce. Soy sauce quality influences the umami depth and saltiness, so choose a naturally brewed variety for the best results. Cornstarch is essential for achieving a glossy, thickened glaze that clings to the wings, so do not skip this step. Toasted sesame seeds add a necessary nutty crunch and contrast to the tender wings, while green onions provide a fresh, mild onion flavor to balance the sweetness. Your copycat Hawaiian Teriyaki Wings from WingStreet will closely match the original when these ingredient details are carefully followed.
Instructions
- Instructions:
- Preheat deep fryer to 375°F (190°C) or preheat oven to 425°F (220°C).
- Pat chicken wings dry with paper towels.
- Arrange wings on a baking sheet (if oven-baked) or set aside for frying.
- Bake wings for 40-45 minutes, flipping halfway, or fry for 8-10 minutes until golden and cooked through.
- While wings cook, combine soy sauce, pineapple juice, brown sugar, honey, rice vinegar, garlic, and ginger in a saucepan.
- Whisk ingredients and bring sauce to a simmer over medium heat.
- Mix cornstarch and water in a small bowl to form a slurry.
- Whisk slurry into sauce and simmer until thickened, about 2-3 minutes.
- Remove sauce from heat.
- Toss cooked wings in large mixing bowl.
- Pour teriyaki sauce over wings and toss to coat evenly.
- Transfer wings to a serving platter.
- Garnish with toasted sesame seeds and sliced green onions.
- Serve immediately.
Substitution
Hawaiian Teriyaki Wings from WingStreet copycat recipes combine tender chicken wings with a sweet pineapple-infused teriyaki glaze. If fresh pineapple juice is unavailable, you can substitute with canned pineapple juice or a mix of pineapple preserves and water to maintain that tropical flavor. Using a deep fryer will give the wings a crispier texture, but baking them on a lined baking sheet is a healthier alternative that still produces delicious results. Keep cornstarch slurry ready to thicken the sauce quickly without altering its shine or taste. Your use of toasted sesame seeds and freshly chopped green onions adds authentic garnish and texture, but feel free to swap green onions with chives or scallions if preferred.
Tips
Patting chicken wings completely dry before cooking ensures a crispier texture by reducing excess moisture. Use a meat thermometer to check that the internal temperature reaches 165degF (74degC) for safe consumption. Whisk the cornstarch slurry thoroughly before adding it to the saucepan to avoid lumps in the teriyaki sauce. Your wings will be best enjoyed fresh, as the glaze tends to thicken and lose its glossy finish when reheated.
Nutritions
Hawaiian Teriyaki Wings provide a rich source of protein from the chicken wings, essential for muscle repair and growth. The teriyaki sauce, made with pineapple juice and honey, adds natural sugars and antioxidants, contributing vitamins like vitamin C and manganese. Soy sauce offers sodium and small amounts of minerals like iron. You can enjoy these wings as a flavorful, protein-packed option with a tropical twist, but be mindful of the sugar and sodium content if you're managing your intake.
Storage
Store leftover Hawaiian Teriyaki Wings in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. These wings can be safely kept in the refrigerator for up to 3-4 days. For longer storage, freeze them in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating to preserve the sweet and savory teriyaki flavor and tender texture.
Variation or Alternatives
For a variation, replace pineapple juice with mango juice to introduce a different tropical sweetness to your Hawaiian Teriyaki Wings. Consider using tamari instead of soy sauce to create a gluten-free version without compromising flavor. If you prefer a sticky glaze, broil the coated wings for 2-3 minutes after tossing them in the sauce to caramelize the exterior. You can also marinate the wings in the teriyaki mixture for a few hours before cooking to enhance the depth of flavor.
Allergies
Hawaiian Teriyaki Wings contain soy sauce, which is a common allergen due to soy protein and wheat in some soy sauces, posing a risk for individuals with soy or gluten allergies. The toasted sesame seeds can trigger severe allergic reactions in people with sesame allergies. Your use of pineapple juice may cause sensitivity issues for those allergic to tropical fruits, so caution is advised.
Why this recipe?
Hawaiian Teriyaki Wings from WingStreet restaurant combine sweet pineapple glaze with savory teriyaki sauce, creating a unique blend of flavors that appeal to those who enjoy tangy and slightly smoky tastes. The wings are perfectly crispy on the outside while maintaining juicy tenderness inside, offering a satisfying texture contrast. Trying to make a copycat recipe allows you to customize sweetness and spice levels to your preference, ensuring a fresh, homemade experience. Your kitchen can replicate the balance of tropical and savory notes that make these wings a standout menu item.