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.
- 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
- 1–2 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
- 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.
- 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.
- Bake in a preheated 425°F (220°C) oven for 20 minutes. Flip wings and bake another 15-20 minutes, until golden and crisp.
- 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.
- Remove wings from oven. Brush generously with the warm glaze, coating all sides. Optionally, scatter pineapple chunks over the wings.
- Return wings to oven for 5-8 minutes, letting the glaze bubble and set. Watch closely to prevent burning.
- 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