Huli Huli Wings

(Because the number of wings you make will depend on the 
size of your gathering, the measurements here are by 
proportions rather than strict measurements.)

=== Ingredients ===

"party" type chicken wings (upper and lower wing parts 
separated)
Huli-Huli sauce
beer (I use Rolling Rock)
honey

=== Tools ===

cooking tongs
half sheet pans OR baking sheet with a lip OR broiler pan
cooking rack
aluminum foil
large ziploc bags or tupperware containers
barbecue glazing brush


=== Preparation ===

If your wings came in a freezer bag (as they usually do), 
thaw them at room temperature for 30 minutes to an hour 
until they soften up a bit.

Place wings in ziploc bags or tupperware containers with 
equal parts beer and Huli sauce. Liquid should just cover 
the wings. Marinate in refrigerator for at least six hours,
turning once. I like to let them sit overnight for at least 
12 hours, but six hours should let the flavor penetrate. If
you use Ziploc bags, you might want to put them in a bowl or
baking pan so the bags don't overturn and spill accidentally
. Believe me, you don't want a fridge full of escaped beer,
Huli sauce, and raw chicken parts.

Make sure you save some of the Huli sauce for a later step! 

Preheat oven to 400¼ F. Cover half-sheet pans with foil to 
prevent the Huli sauce from making a mess of them. Put the 
cooking rack in the half-sheet pan. Drain the wings and lay
them out on the rack. They can touch each other, but don't 
let them sit on the bottom of the sheet pan or the sauce 
will carmelize on the bottom of the wing. The rack should 
let the extra sauce drip away.

Make a glaze of equal parts honey and Huli sauce. If the 
glaze seems too watery, you can add more honey, but this 
will make the wings sweeter and stickier. 

Bake for 20 minutes, then remove from oven. Turn the wings 
over with your tongs and brush the glaze on. Bake for 
another 20 minutes.

Serve promptly. (Be sure to wash your tongs between glazing
and serving to prevent cross-contamination.)

Notes: 

You can get Huli-Huli sauce at a fairly reasonable price 
from Crackseeds Plus. The link directly to their Huli page 
is:

http://shop.store.yahoo.com/bvkmall/hulihuli.html

If this link ever goes bad, try their main web site at 
crackseeds.com.

This recipe is based on methods learned from my friend Dave
Sanada in Hawaii - in particular, the combination of 
Huli-Huli sauce and beer. (Dave liked to use Kirin.) Dave 
also liked to cook the wings on the grill, which usually 
resulted in blackened outsides by the time the wings were 
done inside. 

The oven method I cribbed from other Huli-Huli recipes, 
although I increased the oven temperature and decreased the
cooking time to help keep the chicken from drying out. The 
glaze (my own addition to the recipe) helps with that a bit
too, although it can really mess up the bottom of your 
half-sheet pan.