Honey Sriracha Pineapple Chicken Wings Easy Summer Party Recipe

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The first time I bit into these sticky, sweet, and spicy honey sriracha pineapple chicken wings, I knew I’d stumbled on the ultimate summer party secret. Imagine this: you’re outside, the grill’s sizzling, sun’s shining, and you catch the scent of caramelized pineapple and zesty sriracha wafting through the air. It’s impossible not to be drawn in. I whipped these up on a whim for a backyard BBQ, and—no joke—they disappeared before I could even snag a second helping. If you’re looking for a chicken wing recipe that packs flavor, color, and a little bit of fun, this is it.

My love affair with honey sriracha pineapple chicken wings started out of pure curiosity (and, honestly, a desire to use up some pineapple that was about to turn). Tossing together tangy pineapple juice, spicy sriracha, and rich honey felt a little wild, but the result was pure gold. The sticky glaze clings to every crispy edge, and the flavor balance is just dreamy—sweet, spicy, and a hint of tropical sunshine. If you’ve got family who loves anything with a little heat, or friends who always ask for “something different” at potlucks, these wings are your answer.

So why do I keep coming back to this honey sriracha pineapple chicken wings recipe? It’s the versatility—serve them hot off the grill, or let them cool and eat them with your hands. They’re easy enough for a weeknight but special enough for a crowd. And trust me, once you see how simple it is to build those layers of flavor, you’ll want to make these wings part of your regular summer routine. Grab your napkins, because things are about to get deliciously messy!

Why You’ll Love This Recipe

  • Quick & Easy: You can prep these honey sriracha pineapple chicken wings in under 15 minutes, and they bake up in just 40, so you’ve got more time to relax with friends.
  • Simple Ingredients: Everything on the list is easy to find—most of it’s probably already in your pantry or fridge. No fancy specialty stores required!
  • Perfect for Summer Parties: These wings totally steal the show at BBQs, pool parties, or casual get-togethers. They’re finger food at its finest, and they travel well for potlucks.
  • Crowd-Pleaser: I’ve made these for both kids and adults, and there’s never a wing left behind. The sweet-heat combo is just right for all taste buds.
  • Unbelievably Delicious: The glaze is sticky and bold—think caramelized edges, juicy chicken, and bursts of pineapple. One bite, and you’ll be hooked.

What really sets these honey sriracha pineapple chicken wings apart is the way the glaze caramelizes in the oven (or on the grill if you’re feeling adventurous). I blend the pineapple into the sauce, which not only adds flavor but keeps the chicken incredibly tender. Some recipes just toss sriracha and honey together, but the pineapple takes it up a notch, adding depth and tropical brightness you won’t forget. Plus, you can crank up the spice or scale it back easily—perfect if you’re feeding a mixed crowd!

This isn’t just dinner—it’s a little party in every bite. When I first made these for my picky-eater niece, she actually licked her fingers clean. And as someone who’s tested more wing recipes than I care to admit, I can honestly say this one never lets me down. Whether you’re grilling, baking, or even air frying, you’ll get that signature sticky finish and flavor explosion every single time. These wings aren’t just another appetizer—they’re the star of the show.

What Ingredients You Will Need

This honey sriracha pineapple chicken wings recipe is all about bold flavors from simple, accessible ingredients. You don’t need anything fancy—just a few pantry staples and some juicy pineapple for that signature tangy finish.

  • Chicken Wings – 2 pounds (900 grams), split at the joints, tips removed (I prefer using fresh wings for the best texture, but frozen works if you thaw and pat dry!)
  • Pineapple Juice – 1/2 cup (120 ml), preferably fresh or 100% juice (adds fruity brightness and helps tenderize the meat)
  • Honey – 1/3 cup (115 grams) (balances the heat and gives that finger-licking sticky glaze)
  • Sriracha Sauce – 1/4 cup (60 ml) (adjust to your spice level, or swap in another hot sauce if you love experimenting!)
  • Soy Sauce – 2 tablespoons (30 ml), low-sodium preferred (brings umami depth and balances sweetness)
  • Fresh Ginger – 1 tablespoon, grated (for zingy, aromatic kick—use ground ginger if you’re in a pinch, but fresh is best)
  • Garlic – 2 cloves, minced (adds savory flavor that rounds out the sweet and spicy notes)
  • Lime Juice – 1 tablespoon (15 ml) (optional, but I love the extra tang it brings to the glaze)
  • Salt & Pepper – to taste (I like a little sprinkle on the wings before they bake)
  • Cooking Oil – 1-2 tablespoons (for coating the baking rack or tossing the wings; use neutral oil like canola or avocado)
  • Fresh Pineapple Chunks – 1/2 cup (optional, for garnish or extra caramelized bits—totally worth it for texture!)
  • Sesame Seeds & Sliced Green Onions – for garnish (optional, but they make the wings look extra inviting for Pinterest-worthy platters)

Ingredient tips:

  • If you want to go gluten-free, simply swap soy sauce for tamari or coconut aminos.
  • No fresh pineapple? Canned works, just drain well.
  • For a vegan spin, swap chicken wings for crispy tofu bites or cauliflower florets—just keep an eye on bake time.
  • I love using local honey for maximum flavor, but any runny honey does the trick.
  • In a pinch, bottled pineapple juice is fine, but honestly, juicing a ripe pineapple brings a whole new level of freshness.

Grouping your ingredients before you start makes the process so much smoother (trust me, I’ve run back to the fridge mid-recipe too many times to count!).

Equipment Needed

  • Baking Sheet – A large rimmed sheet holds all the wings in a single layer. If you’re doubling the recipe, use two sheets to avoid overcrowding.
  • Wire Rack – Placing a rack on the baking sheet helps air circulate, making the wings extra crispy. If you don’t have one, just flip the wings halfway through baking.
  • Mixing Bowls – At least two: one for tossing the wings, one for mixing the glaze.
  • Measuring Cups & Spoons – For accuracy with your sauce (I always say eyeballing’s fine, but this glaze is worth the precision!).
  • Whisk or Fork – For blending the honey sriracha pineapple glaze until it’s smooth and glossy.
  • Basting Brush – Makes glazing the wings a breeze, but a spoon works too if you don’t have one.
  • Aluminum Foil or Parchment Paper – For lining the baking sheet (less mess = more party time!).
  • Tongs – For flipping and serving—much less messy than fingers, though I won’t judge you!

If you’re grilling instead of baking, a grill basket or grill mat keeps the wings from sticking or falling through the grates. And hey, I’ve baked these right on foil in a pinch—just keep an eye so nothing burns. My favorite wire rack is from a budget store, and it’s lasted me years (just scrub it well after sweet glazes). No need to splurge on fancy gear for wings this good.

Preparation Method

honey sriracha pineapple chicken wings preparation steps

  1. Prep the Wings:

    • Pat 2 pounds (900 g) chicken wings dry with paper towels—this helps them crisp up. If using frozen, make sure they’re fully thawed.
    • Season lightly with salt and pepper, then toss in a large bowl with 1 tablespoon oil to coat.

    Tip: Dry wings = crispier skin. Don’t skip this step!

  2. Arrange for Baking:

    • Line a rimmed baking sheet with foil or parchment. Set a wire rack on top and spray with oil.
    • Arrange wings in a single layer, skin side up, leaving space between each one.
  3. Bake the Wings:

    • Bake in a preheated 425°F (220°C) oven for 20 minutes.
    • Flip wings and bake another 15-20 minutes, until golden and crisp.

    Look for bubbling juices and crispy, browned edges—your kitchen will smell incredible.

  4. Make the Honey Sriracha Pineapple Glaze:

    • While wings bake, whisk together 1/2 cup pineapple juice, 1/3 cup honey, 1/4 cup sriracha, 2 tbsp soy sauce, 1 tbsp grated ginger, 2 minced garlic cloves, and 1 tbsp lime juice in a saucepan.
    • Simmer over medium heat for 8-10 minutes, stirring often, until slightly thickened (it should coat a spoon).

    If it gets too thick, add a splash of pineapple juice. Too thin? Let it bubble a minute longer.

  5. Glaze the Wings:

    • Remove wings from oven (or grill). Brush generously with the warm glaze, coating all sides.
    • Optional: Scatter pineapple chunks over the wings for caramelized bits.
    • Return to oven for 5-8 minutes, letting the glaze bubble and set.

    Watch closely—honey burns quickly, so don’t wander off!

  6. Serve:

    • Transfer to a platter, sprinkle with sesame seeds and sliced green onions for the wow factor.
    • Serve hot, with napkins and big smiles!

Make-ahead tip: Bake wings and prep glaze ahead, then glaze and reheat just before serving. If grilling, just toss wings in the glaze and grill over medium-high heat until charred and sticky.

Cooking Tips & Techniques

  • Get Crispy Skin: Always dry your wings thoroughly before baking. Moisture is the enemy of crispness! For extra crunch, you can dust them lightly with baking powder (not baking soda!) before baking, which helps the skin blister up.
  • Glaze Timing: Don’t brush the glaze on too soon, or it’ll burn before the wings finish cooking. Always bake, then glaze, then finish with a quick broil or return to the oven to set the glaze. I learned this the hard way—burnt honey is not fun to scrub off a pan, trust me.
  • Batch Cooking: If you’re making a double batch for a big party, use two racks and rotate them halfway through for even browning.
  • Grill Magic: If you’re grilling, pre-cook the wings in the oven, then finish them on the grill for smoky char and sticky glaze. Watch closely, as honey glazes can go from bubbly to burnt in seconds.
  • Multitasking: Make your glaze while the wings bake—saves time, and your kitchen smells amazing all at once.
  • Consistency: If your glaze is runny, simmer it a bit longer. If it thickens too much, whisk in a little pineapple juice to loosen it up. I usually go for a sauce that easily coats a spoon but isn’t syrupy.

One time, I got distracted chatting with friends and let the glaze bubble a bit too long—it turned into candy! If that happens, just start fresh (and keep one eye on the stove). You’ll get the hang of it after a couple of tries, and the payoff is so worth it.

Variations & Adaptations

  • Air Fryer Version: Toss wings in oil and air fry at 400°F (205°C) for 22-25 minutes, shaking halfway. Glaze and air fry for 2-3 more minutes to set the sauce. Super crispy, super quick!
  • Gluten-Free: Swap soy sauce for tamari or coconut aminos, and double-check your sriracha for wheat ingredients (some brands sneak it in).
  • Low Carb/Keto: Use a sugar-free honey substitute and swap pineapple juice for a splash of apple cider vinegar or more lime juice. The flavor’s still bold, just a bit less sweet.
  • Extra Heat: Add a finely chopped fresh chili or a dash of chili flakes to the glaze, or increase the sriracha. I love a little extra kick for spice fans.
  • Vegetarian Option: Swap wings for cauliflower florets or crispy tofu cubes. The glaze works beautifully on both—just roast or air fry until golden, then toss in sauce.
  • Grilled Pineapple Twist: Thread pineapple chunks onto skewers and grill alongside the wings. Serve together for a tropical platter (I do this for luau-themed parties!).

My personal favorite? Mixing a little mango puree into the glaze for a honey sriracha pineapple chicken wings + mango mash-up. It’s extra summery and absolutely irresistible.

Serving & Storage Suggestions

Serve honey sriracha pineapple chicken wings hot, straight from the oven or grill, piled high on a platter with extra glaze on the side. For parties, I love scattering fresh pineapple chunks, sesame seeds, and green onions over the top—it looks as good as it tastes! These wings pair perfectly with cool, creamy sides like coleslaw, cucumber salad, or even a platter of fresh fruit.

If you have leftovers (rare, but it happens!), store wings in an airtight container in the fridge for up to 3 days. To reheat, spread on a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes, or zap in the microwave for 30-60 seconds (they’ll be softer, but still tasty). You can also freeze unglazed wings for up to 2 months—thaw and finish with glaze when ready to serve.

The flavors mellow and deepen overnight, so leftovers are still crave-worthy. Sometimes I even chop the meat for salads or wraps the next day!

Nutritional Information & Benefits

A typical serving (about 4-5 wings) of honey sriracha pineapple chicken wings has roughly 300 calories, 18g protein, 15g fat, and 22g carbs—most of the carbs come from the honey and pineapple. You’ll get a solid boost of vitamin C from the pineapple, and honey brings trace antioxidants.

These wings are naturally dairy-free, and easily made gluten-free with a simple swap. Chicken wings are a great source of lean protein, and using the oven or air fryer keeps things lighter than deep-fried versions. Just note: they do contain soy (unless you use tamari) and, of course, hot sauce, so check labels if you have allergies.

I love this recipe because it checks all the boxes: packed with flavor, high in protein, and easy to adjust to your dietary needs. And hey, treating yourself to something sticky and saucy once in a while is good for the soul!

Conclusion

If you’re searching for that one crowd-pleasing dish to wow your summer guests, these honey sriracha pineapple chicken wings are it. They’re sticky, sweet, spicy, and just a little bit tropical—basically, summer on a plate. I keep coming back to this recipe because it’s easy, adaptable, and guaranteed to be the first thing gone at the party.

Don’t be afraid to make it your own—amp up the heat, swap in your favorite fruit, or try a different protein. Cooking is all about having fun and sharing something delicious with the people you love. I hope you’ll give these wings a try and let me know how they turn out! Leave a comment below, tag me with your photos, or share your own twists—I’m always excited to see your creations.

Here’s to good food, great company, and sticky fingers all summer long!

Frequently Asked Questions

How spicy are honey sriracha pineapple chicken wings?

They’re moderately spicy thanks to the sriracha, but the honey and pineapple mellow out the heat. You can always use less sriracha or add more for extra kick.

Can I make these wings ahead of time?

Yes! Bake the wings and prep the glaze ahead, then glaze and reheat just before serving. They’re also tasty cold for next-day snacking.

What’s the best way to get crispy skin in the oven?

Pat your wings dry, bake on a wire rack, and avoid overcrowding the pan. For even more crunch, toss with a little baking powder before baking.

Can I use boneless chicken for this recipe?

Absolutely. Use boneless chicken tenders or thighs, adjust bake time as needed, and glaze as directed. They’ll be just as flavorful!

What can I serve with honey sriracha pineapple chicken wings?

Try creamy coleslaw, grilled corn, potato salad, or a cool cucumber salad. For drinks, iced tea or pineapple mojitos are a perfect match.

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honey sriracha pineapple chicken wings recipe

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Honey Sriracha Pineapple Chicken Wings

Sticky, sweet, and spicy, these honey sriracha pineapple chicken wings are the ultimate summer party recipe. With a tropical glaze and crispy skin, they’re a crowd-pleaser perfect for BBQs, potlucks, or weeknight dinners.

  • Author: paula
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Cuisine: American

Ingredients

Scale
  • 2 pounds chicken wings, split at the joints, tips removed
  • 1/2 cup pineapple juice (preferably fresh or 100% juice)
  • 1/3 cup honey
  • 1/4 cup sriracha sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice (optional)
  • Salt & pepper, to taste
  • 12 tablespoons neutral cooking oil (canola or avocado)
  • 1/2 cup fresh pineapple chunks (optional, for garnish or caramelized bits)
  • Sesame seeds (for garnish, optional)
  • Sliced green onions (for garnish, optional)

Instructions

  1. Pat chicken wings dry with paper towels. If using frozen wings, ensure they are fully thawed. Season lightly with salt and pepper, then toss in a large bowl with 1 tablespoon oil to coat.
  2. Line a rimmed baking sheet with foil or parchment paper. Set a wire rack on top and spray with oil. Arrange wings in a single layer, skin side up, leaving space between each one.
  3. Bake in a preheated 425°F (220°C) oven for 20 minutes. Flip wings and bake another 15-20 minutes, until golden and crisp.
  4. While wings bake, whisk together pineapple juice, honey, sriracha, soy sauce, grated ginger, minced garlic, and lime juice in a saucepan. Simmer over medium heat for 8-10 minutes, stirring often, until slightly thickened.
  5. Remove wings from oven. Brush generously with the warm glaze, coating all sides. Optionally, scatter pineapple chunks over the wings.
  6. Return wings to oven for 5-8 minutes, letting the glaze bubble and set. Watch closely to prevent burning.
  7. Transfer wings to a platter. Sprinkle with sesame seeds and sliced green onions. Serve hot.

Notes

For extra crispy skin, pat wings very dry and optionally dust with baking powder before baking. Glaze only after wings are mostly cooked to avoid burning. To make gluten-free, use tamari or coconut aminos instead of soy sauce. For a vegetarian version, use cauliflower florets or tofu. The glaze can be made ahead and wings can be reheated and glazed just before serving.

Nutrition

  • Serving Size: About 4-5 wings
  • Calories: 300
  • Sugar: 16
  • Sodium: 700
  • Fat: 15
  • Saturated Fat: 4
  • Carbohydrates: 22
  • Fiber: 1
  • Protein: 18

Keywords: chicken wings, honey sriracha, pineapple, summer party, appetizer, BBQ, spicy wings, sweet and spicy, easy chicken wings, oven baked wings

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