Ultimate Pineapple-Teriyaki Chicken Wings
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.
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.