Huli Huli Chicken Wings, Macaroni Salad and Celery Sticks

Ingredients

• 1 lb elbow macaroni (About 4 cups dry)
• 1 tbsp salt (For boiling pasta water)
• 1.5 cup mayonnaise (Use full-fat for the best creamy texture)
• 3 stalks celery (Finely chopped)
• 1 medium red onion (Finely diced)
• 1 medium red bell pepper (Finely diced)
• 4 large hard-boiled eggs (Peeled and chopped)
• 3 tbsp white vinegar (Apple cider vinegar can also be used)
• 2 tbsp dijon mustard
• 1 tbsp granulated sugar (Balances the acidity)
• 0.5 tsp black pepper (Freshly ground is best)
• 0.5 tsp paprika (For garnish)

Instructions

1. 1

   Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.

2. 2

   Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.

3. 3

   Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.

4. 4

   Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.

5. 5

   Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.

Ingredients

• 1 bunch Celery (About 1 lb or 450g, yielding 8-10 stalks)
• 4 cups Cold Water (For soaking and crisping (optional))
• 2 cups Ice Cubes (To add to the water for extra crispness (optional))

Instructions

1. 1

   Prepare the celery: Separate the stalks from the bunch. Rinse each stalk thoroughly under cold running water to remove any dirt from the crevices. Pat them dry with a clean kitchen towel.

2. 2

   Trim the stalks: Using a sharp knife, trim off the tough, white base (about 1 inch) and the leafy tops from each stalk. The tender inner leaves can be saved for salads or garnishes.

3. 3

   Cut into sticks: Cut each trimmed stalk into 2 or 3 equal-length pieces, aiming for sticks that are about 4-5 inches long. For wider stalks, you can also slice them in half lengthwise to create thinner sticks.

4. 4

   Crisp the celery (optional but recommended): Fill a large bowl with 4 cups of cold water and 2 cups of ice cubes. Submerge the celery sticks in the ice water bath for 15-30 minutes. This step makes them exceptionally crisp and crunchy.

5. 5

   Serve: Drain the celery sticks well and pat them dry. Arrange them on a platter, in a glass, or alongside your favorite dips like hummus, peanut butter, or a yogurt-based ranch.