Sticky Pineapple-Teriyaki Chicken Wings

This sticky pineapple-teriyaki chicken wings recipe delivers the perfect balance of sweet and savory flavors in every bite. These wings develop a gorgeous glaze that caramelizes beautifully in the oven, making them irresistible for game day gatherings, weeknight dinners, or whenever you're craving something finger-licking good.

I first made these wings for a Super Bowl party, and they disappeared faster than any other dish on the table. Even my picky brother in law who claims to dislike fruit in savory dishes couldn't stop eating them and asked for the recipe.

Ingredients

• Chicken wings: Split at joints; fresh is best, but frozen works too if properly thawed
• Pineapple juice: Provides natural sweetness and tenderizes the meat
• Teriyaki sauce: Creates the base of our glaze with its rich umami flavor
• Honey: Adds thickness and helps achieve that sticky caramelization
• Soy sauce: Enhances the savory depth of the teriyaki
• Minced garlic: Fresh garlic provides aromatic punch that powdered cannot match
• Grated ginger: Adds warmth and brightness to balance the sweetness
• Black pepper: Cuts through the sweetness with gentle heat

Step-by-Step Instructions

Prepare the oven and wings:

Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Arrange the chicken wings in a single layer with space between each piece to ensure even cooking and maximum crispness. Pat them dry with paper towels first if they seem damp.

First bake:

Place the wings in the oven and bake for about 25 minutes, remembering to flip them halfway through. This initial cooking renders the fat and begins to crisp the skin. The wings should start turning golden but won't be fully cooked yet.

Make the glaze:

While the wings are baking, combine pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper in a bowl. Whisk thoroughly until the honey is fully incorporated. The mixture should have a consistency that will coat the back of a spoon.

Glaze and finish:

Remove the wings from the oven and brush them generously with the sauce, making sure to coat all sides. Return to the oven for another 15 minutes. The sauce will thicken and caramelize, creating that irresistible sticky finish that makes these wings special.

My absolute favorite part about this recipe is how the pineapple juice caramelizes in the oven, creating little sweet spots on the wings. My family knows not to interrupt me when I am making these because I get completely in the zone perfecting the glaze consistency.

Make Ahead Options

These wings can be partially prepared ahead of time to make entertaining easier. You can complete the first bake up to a day before, then refrigerate the wings. When ready to serve, bring them to room temperature, apply the glaze, and complete the final baking step. The sauce can also be prepared up to three days ahead and stored in the refrigerator in an airtight container.

Perfect Pairings

These pineapple teriyaki wings complement many side dishes. Try serving them with coconut rice to enhance the tropical flavors or a simple cucumber salad for contrast. For a complete Asian inspired meal, pair with vegetable potstickers or steamed edamame. The sweet and savory profile also works beautifully alongside a cold beer or a ginger mocktail.

Customization Ideas

The basic recipe is fantastic as is, but you can easily adapt it to your preferences. Add a tablespoon of sriracha or sambal oelek to the sauce for spicy wings. For a more complex flavor, include a tablespoon of hoisin sauce or oyster sauce in the glaze. Garnish with toasted sesame seeds and sliced green onions for presentation and added texture. You could even add crushed pineapple bits to the sauce for extra fruit flavor and texture.

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Achieving Maximum Crispiness

For truly exceptional wings with the perfect texture contrast, there are a few secrets. First, thoroughly dry the wings with paper towels before the initial bake. Consider tossing them with a tablespoon of baking powder mixed with a teaspoon of salt before the first bake this draws moisture out of the skin. For extra crispiness, increase the oven temperature to broil for the final two minutes of cooking, watching carefully to prevent burning. The result will be wings with crispy exteriors and juicy, tender meat inside.

Recipe FAQs

→ Can I make these wings in an air fryer?

Yes! Air fry the wings at 380°F for about 20 minutes, flipping halfway through. Then brush with sauce and air fry for an additional 5-8 minutes, checking frequently to prevent burning. The air fryer will give you extra crispy results.

→ How can I make these wings spicier?

To add heat, mix in 1-2 teaspoons of sriracha or 1/2 teaspoon of red pepper flakes to the sauce before brushing it onto the wings. You could also add a pinch of cayenne pepper or a diced jalapeño to the sauce mixture.

→ Can I make the sauce ahead of time?

Absolutely! The pineapple-teriyaki sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to develop even more and makes day-of preparation quicker.

→ What sides pair well with these chicken wings?

These sticky wings pair wonderfully with steamed rice, Asian slaw, cucumber salad, or vegetable stir-fry. For appetizer-style serving, provide celery sticks, carrot sticks, and a cooling dip like ranch or blue cheese dressing.

→ Can I use frozen chicken wings for this?

Yes, but make sure they're completely thawed before cooking. Pat them dry with paper towels to remove excess moisture, which will help them crisp up better. You may need to add 5-10 minutes to the initial baking time.

→ How do I know when the wings are fully cooked?

The wings are done when they reach an internal temperature of 165°F (74°C) and the skin is crispy and golden brown. If you don't have a thermometer, cut into the thickest part of a wing—the meat should be white with no pink remaining.