Irresistible Pineapple Teriyaki Chicken Wings
These Pineapple Teriyaki Chicken Wings are a flavor explosion of sweet and savory. Crispy wings are coated in a sticky, tangy pineapple teriyaki sauce, making them perfect for game day or any occasion. The balance of flavors will have you licking your fingers and reaching for more.
Equipment
- Baking Sheet
- Parchment paper or silicone baking mat
- Medium saucepan
- Small bowl
- Whisk
- Large bowl
- Measuring cups and spoons
- Meat thermometer
- Paper towels
Ingredients
- 2 pounds chicken wings, separated into drumettes and flats
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup pineapple juice
- ½ cup low sodium soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ cup diced pineapple fresh or canned, drained
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Red pepper flakes, for garnish optional
- 1 tablespoon baking powder optional, for extra crispy skin
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken wings thoroughly dry with paper towels.
- In a large bowl, toss the wings with olive oil, salt, and pepper. Optionally, toss with baking powder for extra crispiness.
- Arrange the seasoned chicken wings in a single layer on a baking sheet lined with parchment paper or a silicone baking mat, ensuring they are not overcrowded.
- Bake for 30-40 minutes, flipping halfway through, until the wings are cooked through and golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- While the wings are baking, prepare the Pineapple Teriyaki Sauce: In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger. Bring to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering sauce and whisk constantly until the sauce thickens, about 1-2 minutes.
- Stir in the diced pineapple.
- Taste the sauce and adjust the flavors to your liking. Add more brown sugar or honey for a sweeter sauce, or more rice vinegar for tang.
- Once the wings are cooked, remove them from the oven and transfer them to a large bowl.
- Pour the Pineapple Teriyaki Sauce over the wings and toss to coat them evenly.
- For extra sticky and caramelized wings, place the sauced wings back on the baking sheet and broil for 2-3 minutes per side, watching carefully to prevent burning (optional).
- Garnish the wings with sesame seeds, chopped green onions, and red pepper flakes (if using).
- Serve immediately and enjoy!
Notes
For extra crispy wings, ensure they are thoroughly dried before seasoning. You can prepare the Pineapple Teriyaki Sauce ahead of time and store it in the refrigerator for up to 3 days. For a spicier sauce, add a pinch of red pepper flakes or a dash of sriracha. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave. For grilled wings, grill them instead of baking for a smoky flavor. You can also add a finely diced habanero pepper to the sauce for a fiery kick or add a tablespoon of peanut butter and a dash of sriracha to the sauce for a creamy and spicy twist.