Irresistible Sticky Pineapple-Teriyaki Chicken Wings
These chicken wings are glazed in a sweet and tangy pineapple-teriyaki sauce, perfect for parties or game days. They are baked to crispy perfection and then coated in a flavorful glaze that will leave you wanting more.
Equipment
- Large bowl
- Baking Sheet
- Parchment paper
- Medium saucepan
- Whisk
- Small bowl
- Measuring cups and spoons
- Oven
Ingredients
- 2 lbs chicken wings, drumettes and wingettes separated
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup pineapple juice
- ½ cup soy sauce
- ¼ cup brown sugar, packed
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ cup diced pineapple fresh or canned
- ¼ teaspoon red pepper flakes optional, for heat
- 2 tablespoons sesame seeds, for garnish
- 2 tablespoons chopped green onions, 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 until evenly coated.
- Arrange the wings in a single layer on a baking sheet lined with parchment paper.
- Bake for 30-40 minutes, flipping halfway through, until the wings are cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C).
- While the wings are baking, prepare the glaze. In a medium saucepan, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, and honey.
- In a small bowl, mix cornstarch with water to create a slurry.
- Add the cornstarch slurry, minced garlic, grated ginger, and diced pineapple to the saucepan.
- Bring the mixture to a simmer over medium heat, stirring constantly. Cook for 5-7 minutes, or until the glaze has thickened to your desired consistency. If you like a little heat, stir in the red pepper flakes.
- Once the wings are cooked, remove them from the oven and transfer them to a large bowl.
- Pour the pineapple-teriyaki glaze over the wings and toss to coat evenly.
- Return the glazed wings to the baking sheet and bake for an additional 5-10 minutes, or until the glaze is sticky and caramelized.
- Remove from the oven and sprinkle with sesame seeds and chopped green onions.
- Serve immediately and enjoy!
Notes
Don't overcrowd the pan to ensure crispy wings. Broil for extra crispiness for the last 1-2 minutes, watching carefully. Wings can be baked ahead of time and glazed right before serving. For spicier wings, add more red pepper flakes or hot sauce to the glaze. A squeeze of lime or orange juice can brighten the flavor. You can substitute the pineapple with mango, peaches, or cherries. Marinating the wings in the glaze for at least 30 minutes before baking intensifies the flavor.