ULTIMATE PINEAPPLE-TERIYAKI CHICKEN WINGS

Picture this: sticky, glistening chicken wings, the perfect balance of sweet pineapple and savory teriyaki, cooked to crispy perfection. These Pineapple-Teriyaki Chicken Wings are about to become your new obsession, guaranteed to vanish in minutes and leave everyone begging for more – let’s get cooking and make it happen!

What You’ll Need: The Ingredients

For the Chicken Wings:

• 2 pounds chicken wings, separated at the joints
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Pineapple-Teriyaki Glaze:

• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup pineapple chunks, drained
• 2 tablespoons sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Let’s Get Started: Step-by-Step Instructions

Prep the Wings:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chicken wings with olive oil, salt, and pepper. Make sure each wing is evenly coated.
3. Arrange the wings in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup a breeze!

Bake the Wings:

1. Bake the wings for 30-40 minutes, or until they are cooked through and the skin is crispy. Flip the wings halfway through to ensure even cooking.
2. While the wings are baking, prepare the Pineapple-Teriyaki glaze.

Make the Pineapple-Teriyaki Glaze:

1. In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, and rice vinegar.
2. In a small bowl, combine the cornstarch and water to make a slurry. This prevents lumps in your glaze!
3. Add the cornstarch slurry, ginger, garlic, and red pepper flakes (if using) to the saucepan.
4. Bring the mixture to a simmer over medium heat, stirring constantly, until the glaze thickens. This usually takes about 5-7 minutes.
5. Stir in the pineapple chunks and remove from heat.

Glaze the Wings:

1. Once the wings are cooked, remove them from the oven and transfer them to a clean bowl.
2. Pour the Pineapple-Teriyaki glaze over the wings and toss to coat evenly. Make sure every nook and cranny gets some of that delicious glaze!
3. Return the glazed wings to the baking sheet.

Broil for Extra Crispiness (Optional):

1. For extra crispy wings, broil them for 2-3 minutes, watching closely to prevent burning.
2. Keep a close eye on them – broilers can be powerful!

Garnish and Serve:

1. Sprinkle the wings with sesame seeds and green onions.
2. Serve immediately and enjoy! These are best enjoyed fresh and hot.

Pro Tips for Wing Perfection

Okay, my friend, let’s talk tips and tricks to take these Pineapple-Teriyaki Chicken Wings from good to *amazing*. I want you to feel like a total wing wizard!

Crispy Skin Secrets:

• Pat the wings dry: Before seasoning, pat the chicken wings dry with paper towels. This helps the skin crisp up better in the oven.
• Baking Powder Power: For extra crispy skin, toss the wings with a teaspoon of baking powder before baking. This draws out moisture and creates a super crispy texture.
• High Heat is Key: Don’t be afraid of the heat! The 400°F (200°C) temperature is perfect for achieving that crispy skin we all crave.

Glaze Consistency is Crucial:

• Don’t overcook the glaze: Overcooking can lead to a sticky, hard glaze. Simmer until it coats the back of a spoon, then remove from heat.
• Adjust the sweetness: Taste the glaze and adjust the brown sugar to your liking. If you prefer a tangier flavor, add a squeeze of lemon or lime juice.
• Thin the glaze if needed: If the glaze becomes too thick, add a tablespoon of pineapple juice or water at a time until it reaches your desired consistency.

Flavor Boosters:

• Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the glaze for a fiery kick.
• Umami Magic: A teaspoon of fish sauce or a dash of Worcestershire sauce can add a depth of umami flavor to the glaze.
• Smoke it up: Add a pinch of smoked paprika to the dry rub for a smoky depth.

Variations to Make it Your Own

This recipe is just a starting point, so don’t be afraid to get creative and customize it to your taste! Here are a few ideas to get you started:

• Grilled Pineapple-Teriyaki Chicken Wings: Grill the wings over medium heat for about 20-25 minutes, turning frequently and basting with the glaze during the last 10 minutes.
• Slow Cooker Pineapple-Teriyaki Chicken Wings: Place the wings in a slow cooker and pour the glaze over them. Cook on low for 4-6 hours, or on high for 2-3 hours. Broil for a few minutes before serving to crisp them up. Perfect for a Crockpot Teriyaki Chicken twist!
• Spicy Pineapple-Teriyaki Chicken Wings: Add a finely chopped jalapeño or serrano pepper to the glaze for a serious heat kick.
• Pineapple-Teriyaki Chicken Skewers: Thread the cooked wings onto skewers with pineapple chunks, bell peppers, and onions for a fun and festive presentation. This is a great way to enjoy Brown Sugar Pineapple Chicken in wing form!

Serving Suggestions: What to Serve with Your Wings

These Pineapple-Teriyaki Chicken Wings are fantastic on their own, but they’re even better when paired with the right sides! Here are a few ideas to complete your meal:

• Classic Sides: Serve with coleslaw, potato salad, or corn on the cob for a classic BBQ-style meal.
• Asian-Inspired Sides: Pair with steamed rice, fried rice, or stir-fried vegetables for an Asian-inspired feast. Consider Hawaiian Chicken Sheet Pan Bake as another great option!
• Refreshing Sides: Balance the richness of the wings with a light and refreshing cucumber salad or a tropical fruit salad.
• Dipping Sauces: Offer a variety of dipping sauces, such as ranch dressing, blue cheese dressing, or a spicy mayo, for your guests to customize their wing experience.

Storing and Reheating Leftovers

If you happen to have any leftovers (which is unlikely!), here’s how to store and reheat them:

• Storing: Let the wings cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3-4 days.
• Reheating: Reheat the wings in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but they won’t be as crispy. For a crispier result, try reheating them in an air fryer.

Let’s Get Cooking!

So, there you have it – everything you need to create the ultimate Pineapple-Teriyaki Chicken Wings. Whether you’re hosting a game-day party, planning a backyard BBQ, or just craving a delicious and satisfying meal, these wings are sure to be a hit. Don’t be intimidated – with a little practice and these handy tips, you’ll be a wing master in no time. Now go forth and create some wing magic! And for another delicious option, you could always try Pineapple Bbq Chicken.

Ultimate Pineapple-Teriyaki Chicken Wings

Amelia Chen-Morrison

These Pineapple-Teriyaki Chicken Wings are the perfect combination of sweet and savory, with crispy skin and a sticky, flavorful glaze. They are easy to make and guaranteed to be a crowd-pleaser, vanishing in minutes and leaving everyone wanting more.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course

Cuisine Asian-inspired

Servings 6

Calories 450 kcal

Equipment

• Large bowl
• Baking Sheet
• Parchment paper
• Medium saucepan
• Small bowl
• Whisk
• Measuring cups and spoons
• Tongs

Ingredients

  

• 2 pounds chicken wings, separated at the joints
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup pineapple juice
• ½ cup soy sauce
• ¼ cup packed brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes optional
• ½ cup drained pineapple chunks
• 2 tablespoons sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the chicken wings with olive oil, salt, and pepper. Make sure each wing is evenly coated.
• Arrange the wings in a single layer on a baking sheet lined with parchment paper.
• Bake the wings for 30-40 minutes, or until they are cooked through and the skin is crispy. Flip the wings halfway through to ensure even cooking.
• While the wings are baking, prepare the Pineapple-Teriyaki glaze.
• In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, and rice vinegar.
• In a small bowl, combine the cornstarch and water to make a slurry.
• Add the cornstarch slurry, ginger, garlic, and red pepper flakes (if using) to the saucepan.
• Bring the mixture to a simmer over medium heat, stirring constantly, until the glaze thickens (about 5-7 minutes).
• Stir in the pineapple chunks and remove from heat.
• Once the wings are cooked, remove them from the oven and transfer them to a clean bowl.
• Pour the Pineapple-Teriyaki glaze over the wings and toss to coat evenly.
• Return the glazed wings to the baking sheet.
• For extra crispy wings, broil them for 2-3 minutes, watching closely to prevent burning.
• Sprinkle the wings with sesame seeds and green onions.
• Serve immediately and enjoy.

Notes

For extra crispy skin, pat the chicken wings dry with paper towels before seasoning. You can also toss the wings with a teaspoon of baking powder before baking. Adjust the sweetness of the glaze by adding more or less brown sugar. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through, or in an air fryer for a crispier result. For variations, consider grilling the wings, using a slow cooker, adding a jalapeño for spice, or threading them onto skewers with pineapple and vegetables.