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Mr. Sam

PUPU CHICKEN

Pupu Chicken is a beloved appetizer dish that captures the spirit of the islands with its sweet, savory, and slightly tangy flavors. The word pūpū in Hawaiian refers to any small dish served as an appetizer or hors d’oeuvre, and it’s a staple at Hawaiian luaus, potlucks, and family gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
4 hours
Total Time 4 hours 35 minutes
Servings: 6 Servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 LBS Chicken Wings
  • 2 TBL Peanut Oil Canola oil also works.
  • 1 TSP Salt
  • 1 TSP Pepper
  • 1 TSP Paprika
  • 1 Tsp Coriander
  • 3/4 Cup Soy Sauce Low-sodium soy sauce also works.
  • 1/2 Cup Brown Sugar Light or dark.
  • 3 Cloves Garlic Crushed.
  • 1 TSP Red Pepper Flakes
  • 1 TBL Ginger
  • 1 TBL Sesame Oil
  • 1/4 Cup Pineapple Juice
  • 1 TBL Maple Syrup
  • 1 TBL Rice Vinegar
  • 1 TBL Cornstarch/Water Thickening
  • 1 Stick Green Onion Garnish. Sliced thin.
  • 1/4 Cup Sesame Seeds Optional Garnish.

Method
 

  1. In a large bowl or zip-top bag, mix all the marinade ingredients (except cornstarch/water). Save half the marinade for later use. Brush the chicken wings with peanut oil and then add the chicken wings and toss to coat. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
  2. After marinating, preheat the grill. Set it up for indirect heating at about 350°F to 400°F. Grill over medium heat, turning frequently, for 20–25 minutes until browned and slightly charred.
  3. While wings cook, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce the heat. Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes). Use this as a glaze or dipping sauce. I prefer to use it as a glaze but either way is fine.
  4. Brush wings with thickened glaze. Sprinkle with green onions. Serve hot as an appetizer or party dish!

Notes

 

🌴 Tips & Variations

  • Add crushed pineapple to the glaze for extra tropical flair.
  • Try broiling the wings for the last 2 minutes to caramelize the glaze.
  • Great served with jasmine rice or as part of a pupu platter.