Hawaiian Huli Huli Chicken Wings on the Big Green Egg

By Todd Martin February 19, 2026 8 mins read 8 Views

If you are looking for a taste of the islands right in your backyard, you have to try these Hawaiian Huli Huli Chicken Wings on the Big Green Egg. This iconic dish was invented in Hawaii back in 1954 by a naval officer and a local chicken farmer, and it has been a staple of island BBQ ever since. The word “huli” actually means “turn,” referring to the way the chicken was constantly rotated over live fire on makeshift rotisseries to develop that signature caramelized crust.

For this version, we are bringing those tropical flavors to the backyard by using chicken wings and the superior heat control of the Big Green Egg. The combination of sweet pineapple, savory soy, and a kiss of smoke makes these wings an absolute crowd-pleaser. Now sit back, open an ice cold Kona Longboard Island Lager, and enjoy this post for Hawaiian Huli Huli Chicken Wings!

Step 1: Prep the Wings — Drums, Flats, and Flow

Before we get into the marinade, we need to prep the chicken. Taking the time to break down the wings properly ensures that every piece cooks at the same rate and is easy to eat once they are glazed and sticky.

The How

Using a sharp chef’s knife or kitchen shears, separate the drums from the flats by cutting through the joints. If you are starting with whole wings, you will also want to remove and discard the wing tips. Once the wings are broken down into individual parts, place them into a large resealable bag and set them to the side.

The Why

Separating the wings is the best move for a few reasons:

Even Cooking: Drums are thicker than flats. By separating them, you can arrange them on the Big Green Egg more effectively to ensure everything finishes at the exact same time.
Surface Area: More individual pieces mean more surface area for that delicious Huli Huli marinade to cling to.
The “Huli” Factor: It is much easier to “turn” (huli) smaller, individual wing parts to get that perfect char than it is to flip whole wings.

Hawaiian Huli Huli Chicken Wings on the Big Green Egg

Step 2: The Marinade — Building the Tropical Foundation

Now that the wings are prepped, it is time to build the flavor profile that makes this dish famous. This marinade is a powerhouse of sweet, salty, and spicy notes that will penetrate the meat overnight.

The Mix

In a medium bowl, whisk together the following ingredients:

Soy Sauce: For that essential savory, salty base.
Brown Sugar: To provide sweetness and help with caramelization.
Garlic and Ginger Paste: Using pastes ensures the flavor is distributed evenly and coats every inch of the wings.
Sriracha Sauce: To add a subtle, vinegary heat that cuts through the sugar.
Paprika: Primarily for that beautiful, deep red color that looks stunning once smoked.

The Soak

Pour the marinade into the bag with your chicken wings, seal it tightly while pressing out as much air as possible, and give it a good shake to ensure every wing is coated. Place the bag in the refrigerator overnight.

Why Overnight?

While you can get away with a few hours, a full overnight soak is the game changer for Hawaiian Huli Huli Chicken Wings. The salt in the soy sauce acts like a brine to keep the wings juicy, while the ginger and garlic have enough time to really infuse the protein. Plus, the sugar needs that time to bond to the skin so it can create that iconic “huli” char tomorrow on the Big Green Egg.

Step 3: The Setup — Indirect Heat and the Initial Cook

Now that the wings have marinated overnight, it is time to fire up the grill. For this cook, we want a steady, moderate heat that will render the fat and cook the wings through without burning the sugars in the marinade too quickly.

The Configuration

Indirect Cooking: Set up your Big Green Egg for indirect cooking by inserting the ConvEGGtor. This creates a convection-like environment where the heat circulates around the wings rather than blasting them from directly below.
The Temperature: Preheat the Egg and stabilize your temperature at 350°F. This is the “magic number” for wings because it is hot enough to crisp the skin but gentle enough to keep the meat tender.
The Cook: Once the temp is locked in, place the chicken wings on the grate. Close the dome and let them cook undisturbed for 30 minutes.

Why Leave Them Undisturbed?

It is tempting to peek, but for the first half hour, we want the wings to absorb the smoke and start the rendering process. Opening the dome loses heat and moisture. While the Big Green Egg is doing the heavy lifting, you have the perfect window of time to head back to the kitchen and whip up the Huli Huli BBQ sauce for the final glaze.

Step 4: The Sauce — Creating the Huli Huli Glaze

While the wings are picking up smoke on the Big Green Egg, it is time to build the signature glaze. This sauce is what transforms ordinary smoked wings into authentic Hawaiian Huli Huli Chicken Wings.

The Process

Combine: In a small saucepan, combine ketchup, soy sauce, pineapple juice, mirin, garlic, ginger, and chili paste.
Boil and Reduce: Place the saucepan over medium heat and bring the mixture to a low boil.
Simmer: Once it bubbles, immediately reduce the heat to low. Let the sauce simmer gently while the chicken wings finish their initial cook.

The Flavor Profile

This isn’t your standard thick, molasses-heavy BBQ sauce.

The Pineapple and Mirin: These provide a bright, tropical sweetness and a hit of acidity that balances the richness of the chicken.
The Chili Paste: This adds a subtle back-end heat that keeps the sauce from being too sugary.
The Reduction: By simmering the sauce on low, you are evaporating the excess moisture from the pineapple juice. This thickens the glaze so it becomes “sticky” rather than “runny,” ensuring it clings to the wings perfectly during the final stage of the cook.

Step 5: The Turn — Achieving the Perfect Temp

After the wings have enjoyed their first 30 minutes of undisturbed smoke, it is time for the “Huli” part of the process. Remember, “huli” means turn, and this is where we ensure even browning and perfect internal doneness.

The Flip

Open the dome and flip each wing. You should see the skin starting to tighten and the color beginning to deepen from the paprika and smoke. Close the lid and continue to cook for another 20 to 30 minutes.

The Target Temperature

While standard chicken is safe at 165°F, wings are much better when taken a bit further. You are looking for an internal temperature of 170°F.

Why 170°F?

Wings are full of connective tissue and collagen. By pushing the temperature slightly past the standard 165°F, that collagen breaks down and melts, resulting in a “fall-off-the-bone” texture and a much crispier skin. Because the Big Green Egg excels at retaining moisture, you don’t have to worry about the meat drying out at this higher temp.

Step 6: The Sauce Toss — Coating for Maximum Flavor

Once your wings have hit that 170°F sweet spot, they are ready for the grand finale. The skin should be tight and golden, ready to soak up the signature glaze you have been simmering.

The Process

The Pull: Carefully remove the wings from the Big Green Egg and transfer them into a large, clean mixing bowl.
The Glaze: While the wings are still screaming hot, pour your warm Huli Huli BBQ sauce directly over them.
The Toss: Use a pair of tongs or a large spoon to toss the wings thoroughly. You want every nook and cranny of the drums and flats to be dripping with that sweet and savory pineapple glaze.

The Science of the Toss

Tossing the wings while they are hot is a crucial step. The residual heat from the chicken creates a “flash-reduction” of the sauce, causing it to thicken instantly and stick to the skin. This creates that finger-licking, tacky texture that is the hallmark of great Hawaiian BBQ.

Step 7: The Garnish — Tropical Presentation

Now that your wings are perfectly coated and sticky, it is time to add the finishing touches that bring the spirit of Hawaii to your plate.

The Final Additions

Grilled Pineapple: If you have room on the grill, throw on a few pineapple chunks or rings for a quick sear. The charred sweetness of the fruit is the ultimate companion to the savory soy and ginger in the wings.
Green Onions: Thinly slice some fresh green onions on a bias and scatter them over the top. The bite of the raw onion cuts through the sweetness of the glaze and adds a pop of vibrant color.

Serving Suggestions

These Hawaiian Huli Huli Chicken Wings are a complete experience on their own, but they also pair beautifully with a side of traditional Hawaiian macaroni salad or a scoop of white rice to soak up any extra sauce. The contrast of the smoky, charred chicken with the bright, acidic pineapple makes every bite feel like a vacation.