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Pineapple-Teriyaki Chicken Wings

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Juicy chicken wings glazed in a homemade pineapple-teriyaki sauce, these wings are sticky, sweet, tangy, and perfect for summer parties or backyard gatherings. Easy to prep and a guaranteed crowd-pleaser, they can be baked, grilled, or air-fried for maximum versatility.

Ingredients

Scale
  • 2.5 lbs chicken wings, split at joints, tips removed
  • 1 cup diced pineapple (fresh or canned in juice, drained)
  • 1/3 cup low sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 2 tablespoons honey (or maple syrup/brown sugar)
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tablespoon freshly grated ginger (or 1 tsp ground ginger)
  • 1 tablespoon rice vinegar (or apple cider vinegar/lime juice)
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water
  • Salt & black pepper, to taste
  • 2 green onions, thinly sliced (for garnish, optional)
  • 1 tablespoon sesame seeds (for garnish, optional)

Instructions

  1. In a blender or food processor, combine pineapple, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Blend until smooth. Taste and adjust salt or sweetness if needed.
  2. Place chicken wings in a large bowl or zip-top bag. Pour in half of the marinade and toss to coat. Reserve the other half for later. Cover and refrigerate for at least 1 hour (up to 8 hours).
  3. If baking, preheat oven to 425°F (220°C). Line a baking sheet with parchment and set a wire rack on top. Spray rack with nonstick spray. If grilling, preheat to medium-high and oil grates lightly.
  4. Remove wings from marinade, letting excess drip off. Arrange on rack or grill. Season lightly with salt and pepper. Bake for 35-40 minutes, flipping halfway, until golden and cooked through (internal temp 165°F). On grill, cook 20-25 minutes, turning every 5-7 minutes.
  5. While wings cook, pour reserved marinade into a small saucepan. Bring to a simmer over medium heat. Mix cornstarch with water and stir into sauce. Simmer 3-4 minutes, stirring often, until thick and glossy.
  6. When wings are done, brush generously with hot teriyaki sauce. For extra stickiness, broil or grill for 2-3 minutes after glazing, watching closely.
  7. Transfer wings to a platter. Sprinkle with green onions and sesame seeds if using. Serve extra pineapple-teriyaki sauce on the side for dipping.

Notes

Pat wings dry before marinating for crispier skin. Marinate for 2-3 hours for best flavor, but do not exceed 8 hours. For gluten-free, use tamari or coconut aminos and ensure cornstarch is gluten-free. Double the sauce if you like extra for dipping. Watch closely when broiling or grilling after glazing to prevent burning. Wings can be baked, grilled, or air-fried (400°F for 18-20 minutes, shaking halfway).

Nutrition

Keywords: pineapple teriyaki chicken wings, summer party wings, grilled chicken wings, baked chicken wings, sticky wings, easy appetizer, gluten-free wings, party food, tropical chicken wings

Find it online: https://bitefuljoy.com/pineapple-teriyaki-chicken-wings-easy-summer-party-recipe/