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Sticky Pineapple-Teriyaki Chicken Wings

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These sticky pineapple-teriyaki chicken wings are baked (or grilled) to crispy perfection and tossed in a sweet, tangy, and garlicky glaze. Perfect for summer parties, game day, or any gathering, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2.5 pounds chicken wings, drumettes and flats separated (skin-on for best texture)
  • 1 tablespoon neutral oil (canola or vegetable)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1 cup pineapple juice (fresh or canned, 100% juice preferred)
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup brown sugar (light or dark)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh ginger, grated (optional)
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water
  • 1/2 cup diced fresh pineapple (or canned)
  • 2 green onions, thinly sliced (for garnish, optional)
  • 1 tablespoon toasted sesame seeds (for garnish, optional)
  • Fresh cilantro leaves (for garnish, optional)
  • Extra pineapple chunks (for garnish, optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment and set a wire rack on top if available.
  2. Pat chicken wings dry with paper towels. In a large bowl, toss wings with oil, salt, pepper, and garlic powder.
  3. Arrange wings in a single layer on the rack or baking sheet, ensuring they are not crowded.
  4. Bake for 25 minutes. Flip wings with tongs, then bake for another 15-20 minutes until golden and crispy.
  5. While wings bake, combine pineapple juice, soy sauce, brown sugar, rice vinegar, honey, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Simmer for 7-10 minutes until slightly reduced.
  6. In a small bowl, whisk cornstarch with water until smooth. Pour into the simmering sauce, whisking constantly. Cook for 2-3 more minutes until thickened.
  7. Stir in diced pineapple and simmer for 1 more minute. Remove from heat.
  8. Transfer hot wings to a clean bowl. Pour about 2/3 of the glaze over the wings and toss to coat. (Optional: Return wings to baking sheet and broil for 2-3 minutes for extra caramelization.)
  9. Pile glazed wings onto a platter. Drizzle with remaining sauce and garnish with green onions, sesame seeds, cilantro, and extra pineapple chunks if desired.
  10. Serve hot.

Notes

For crispier skin, dry wings thoroughly before seasoning. Don’t crowd the pan. For extra stickiness, glaze and broil or grill briefly, then glaze again. Marinate wings in some of the sauce for deeper flavor. Watch the broiler closely to avoid burning. For gluten-free, use tamari or coconut aminos. For a vegetarian version, use cauliflower or tofu instead of chicken.

Nutrition

Keywords: chicken wings, pineapple teriyaki, sticky wings, party food, summer appetizer, baked wings, Asian chicken wings, easy chicken wings, game day, gluten-free option

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