Huli-Huli Teriyaki Chicken Wings


  • 3 pounds chicken wings or drumettes
  • 1/4 cup pineapple juice
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1 green scallion, chopped
  • 1 15oz. bottle Keli’s Hawaiian Ginger Garlic Glaze, & or Keli’s Pineapple Hawaiian Luau Teriyaki. *( if using Pineapple Hawaiian Luau Teriyaki no need to add Pineapple juice)


  • Whisk together the Keli’s Hawaiian Teriyaki Ginger-Garlic Glaze, pineapple juice, garlic, and ginger in a large bowl until all the ingredients are combined.
  • Add the chicken wings. Coat with the marinade.
  • Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
  • Preheat oven to 350 degrees F.
  • Grease baking dish, and set aside.
  • Remove the chicken from marinade and place chicken wings into prepared baking dish.
  • Bake the wings in the preheated oven till chicken is cooked through and the glaze is evenly browned, about 1 hour
  • Place on serving dish. Top with green scallions.

Serves: 8-10