Prep time
Cook time

Make the most of summer entertaining with these delicious, Hawaiian-inspired wings!


Chicken wings:
  • 1 x pack of chicken wings
  • 125ml pineapple jam
  • 125ml orange juice
  • 50ml BBQ sauce
  • 10ml soy sauce
  • 7.5ml sriracha sauce
  • salt and pepper
  Potato pancakes:
  • 750g potatoes, peeled and grated
  • 1 small onion, finely chopped
  • 2 eggs
  • 2 or 3 spring onions, sliced
  • 10g parsley, chopped
  • 45g flour
  • oil for frying
  • salt and pepper
  • 1 spring onion, sliced at an angle


Chicken wings:
  • Preheat the oven to 180°
  • Lightly grease a tray for the chicken wings.
  • Season the wings generously with salt and pepper and place them skin-side up on the tray.
  • Roast the wings in the oven for 30 minutes.
  • In the meantime, make the marinade by putting the pineapple jam, orange juice, BBQ sauce, soy sauce, and sriracha sauce in a pot. Allow the sauce to simmer for about 10 minutes, stirring occasionally, until thickened. Remove from the heat.
  • Take the chicken wings out of the oven and baste them generously with the marinade. Return them to the oven for another 10 minutes.
  • Repeat this process again; then remove the wings from the oven.
  Potato pancakes:
  • Start by placing the grated potato in a colander. Squeeze out as much liquid as possible.
  • Place the dry potato, onion, spring onion, parsley, and flour into a bowl. Season generously with salt and pepper.
  • Place the oil in a pan for shallow frying (about 0.5cm high).
  • Once hot, add a spoonful of the mixture. Allow it to cook for 2-3 minutes; then flip and repeat. Drain on paper towel.
  Serve the chicken wings with the potato pancakes on the side, garnished with the sliced spring onion.