Sun-Kissed Pineapple Glazed Chicken Wings
These oven-baked chicken wings boast a shatteringly crispy skin without any frying, thanks to a secret ingredient. Each wing is coated in a bright, tangy, and unapologetically sticky pineapple glaze that perfectly balances sweet and savory flavors for a truly addictive, crowd-pleasing dish.
Equipment
- Large baking sheet
- Aluminum foil
- Oven-safe wire rack
- Large mixing bowl
- small mixing bowl
- Whisk
- Small saucepan
- Tongs
- Paper towels
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 3 pounds chicken wings, split into drumettes and flats
- 1 tablespoon baking powder aluminum-free recommended
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup 100% pineapple juice
- ¼ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water for slurry
- Sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place an oven-safe wire rack on top.
- Pat the chicken wings completely dry with paper towels. This step is crucial for crispy skin.
- In a large bowl, whisk together the baking powder, 1 tablespoon of cornstarch, salt, pepper, garlic powder, and onion powder.
- Add the dried wings to the bowl and toss thoroughly until every piece is evenly coated in the dry mixture.
- Arrange the coated wings in a single layer on the prepared wire rack, ensuring they are not touching. Bake for 25 minutes.
- While the wings are baking, prepare the glaze. In a small saucepan, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, and minced garlic. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Let the glaze simmer for 3-4 minutes. In a small bowl, whisk together the remaining 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 1-2 minutes until the glaze thickens enough to coat a spoon. Remove from heat.
- After the initial 25 minutes of baking, remove the wings from the oven and carefully flip each one over using tongs.
- Return the wings to the oven and bake for another 20-25 minutes, or until golden brown, crispy, and cooked through.
- Transfer the hot, crispy wings to a large, clean bowl. Pour about two-thirds of the warm pineapple glaze over them and toss gently to coat completely.
- Place the glazed wings back onto the wire rack. Set your oven to the high broil setting. Broil for 1-3 minutes, watching constantly, until the glaze is bubbly and caramelized in spots. Do not walk away, as they can burn quickly.
- Remove from the oven, garnish with sliced green onions and toasted sesame seeds, and serve immediately with the remaining glaze for dipping.
Notes
For the crispiest results, ensure the wings are patted completely dry and are not overcrowded on the baking sheet. The wire rack is essential for allowing air to circulate. For a flavor boost, add 1 teaspoon of grated fresh ginger or 1/2 teaspoon of red pepper flakes to the glaze. This glaze also works wonderfully on grilled chicken thighs or drumsticks; just adjust the cooking time accordingly.