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Huli-Huli Wings: The Guide to Crispy Skin

Last Modified On: June 15, 2026
Forget the deep fryer. Get shatteringly crisp skin on your grill or smoker.

Created By:

Ray Sheehan standing with arms folded across his chest
Ray Sheehan, Chef, Contributor
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chicken on grill
  • Created by: Ray Sheehan
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Moderate
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FAQ

How do I get them crispy?
Use a dry brine with salt and a touch of baking powder.
Yes, flats and drums cook more evenly when separated.
Yes, air frying mimics high-heat grilling beautifully.
When do I sauce them?

Quick Facts

Type:

Lean/Fatty Poultry Mix

Best For:

2-Zone High-Heat Grilling

Temperature:

185°F (85°C) for maximum crispness

Texture:

Crunchy exterior with juicy, tender meat

Flavor Pairings:

Buffalo, Garlic Parmesan, Honey-Habanero

Common Mistakes:

Smoking at too low a temperature for too long.

Best Equipment:

Kettle Grill or Air Fryer

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