Hula Girl Lynn's Polynesian Wings with Maui Mustard Sauce

Hula Girl Lynn's Polynesian Wings with Maui Mustard Sauce
Hula Girl Lynn's Polynesian Wings with Maui Mustard Sauce


No servings information available


  • Vegetable Oil
  • 3 pounds chicken wings, split at the joint, wingtips removed and discarded
  • 1 cup flour
  • 1 teaspoon. onion powder
  • 1 teaspoon. garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup chopped sweet Maui onion (or Vidalia or Walla Walla)
  • 2 Tbsp. butter
  • 1 cup pineapple juice
  • 2 Tbsp hoisin sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp Major Grey’s Mango Chutney
  • 2 teaspoon. sriracha chili sauce
  • 2 teaspoon. grated fresh ginger
  • Sesame seeds
  • ⅓ cup pineapple preserves (substitute pineapple ice cream topping)
  • ⅓ cup grainy Dijon mustard
  • 1 large pineapple, peeled, cored and cut into 10-12 spears

Nutritional information

No nutrition information available


  1. For wings: Heat 2 inches of oil in a large, heavy pot over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. 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. 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.
  2. For Polynesian Pineapple and Sweet Onion Wing Sauce: 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.
  3. 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 and reserve.
  4. In a Cuisinart food processor combine the caramelized onions and the pineapple juice mixture, pulsing until combined and onion is pureed. Reserve.
  5. For Maui Mustard: Combine pineapple preserves and grainy Dijon mustard in a small bowl. Reserve.
  6. Preheat broiler. Reserve ¼ of a cup of the Polynesian Pineapple and Sweet Onion Wing Sauce. Toss the wings with the remaining sauce and transfer to a foil-lined baking sheet. Broil until caramelized, watching carefully, for about two minutes.
  7. Brush pineapple spears with reserved wing sauce and over a medium high flame, grill for 4-6 minutes turning until pineapple is lightly browned and caramelized.
  8. Remove wings from oven, sprinkle with sesame seeds and serve with Maui Mustard Sauce and grilled pineapple spears.