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 40-45 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. One size only (1kg). Any cold leftovers make for an easy school or office lunch.
Free-range chicken, pineapple juice, tomato sauce, soy sauce (GF), brown sugar, red wine vinegar, ginger, garlic, paprika, cumin, crispy shallots, pepper, cayenne pepper.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a potato salad and barbecued sweet corn, rice and Asian greens or just some paper towel and a cold beer.