This sweet, sour and spicy chicken dish started life as a Hawaiian version of teriyaki chicken, with an experimental chef adding a tropical splash of pineapple juice to the soy-based marinade - and it's finger-lickin' good. For our huli huli, we first give the chicken wings a dry rub of paprika, cumin, cayenne and ground crisp shallots, before marinating in the huli huli sauce for you to cook at home. Spread out on a baking paper-lined baking tray and cook in a 180C oven for 25-30 minutes, or on a barbecue, turning the pieces once or twice (huli huli means "turn turn") till cooked and golden. Defrost before cooking as above.
free range chicken drumette, pineapple juice (water, concentrated pineapple juice, citric acid, potassium sorbate, flavour, vitamin C), tomato sauce (tomatoes 79%, sugar, salt, acetic and citric acid, natural flavours), gluten free soy sauce (water, soybeans, rice, salt), sugar, ginger, red wine vinegar (sulphites), fried shallots (shallots, vegetable oil), garlic, cumin ground, paprika, black pepper, cayenne pepper
CONTAINS:
Soy, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Small | |
| ENERGY | 667kJ | 1755kJ |
| PROTEIN | 16.6g | 182.5g |
| FAT TOTAL | 8.8g | 96.5g |
| - SATURATED | 2.6g | 29.1g |
| CARBS | 3.7g | 40.4g |
| - SUGARS | 3.0g | 32.5g |
| SODIUM | 288mg | 3169mg |
Small:
1kg of marinated drumettes- serves two hungry adults or more as a snack.
Serve with a potato salad and barbecued sweet corn or coconut rice and Asian greens or just some paper towel and a cold beer.
Defrost fully and preheat oven (FF) to 180C.
Spread out on a baking paper-lined baking tray and cook in a 180C oven for 25-30 minutes, or on a barbecue, turning the pieces once or twice till cooked and golden.
Serve with coconut rice and a squeeze of lime.
Spread out on a baking paper-lined baking tray and cook in a 180C oven for 25-30 minutes, or on a barbecue, turning the pieces once or twice till cooked and golden.
Serve with coconut rice and a squeeze of lime.
