Kona Smoked Huli Huli Wings

Also works with: Apple, Cherry

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Marinade: pineapple juice, low-sodium soy sauce, brown sugar, chicken stock, ginger, garlic, and Sriracha. Reserve a clean portion before raw chicken contact. Refrigerate wings in remaining marinade 1–8 hours. Remove, pat exterior fairly dry, smoke at 250°F, then finish around 400–425°F until skin is crisp and wings are around 175°F. Warm the reserved sauce and glaze near the end. Garnish with scallions and pineapple.

Recipe by Kona — updated from the Kona Aloha Grill Book for smoker cooking.