Sticky Pineapple Glazed Wings
These Sticky Pineapple Glazed Wings are a scrumptious blend of sweet and savory flavors, perfect for parties or a cozy family dinner.
Ingredients
Main Ingredients
- 900 g chicken wings, separated, tips discarded
- 240 ml pineapple juice
- 110 g packed brown sugar Feel free to adjust sweetness
- 60 ml soy sauce
- 30 ml ketchup
- 15 ml apple cider vinegar
- 2 cloves garlic, finely minced
- 0.5 g ground ginger
- 0.5 g chili flakes Adjust for more heat
- 8 g cornstarch For thickening the glaze
- 15 ml water To blend with cornstarch
- Salt, to taste
- Black pepper, to taste
- Green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
Instructions
Preparation
- Preheat the oven to 200°C. Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with nonstick spray.
- Pat the chicken wings dry with a paper towel. Season evenly with salt and black pepper. Arrange the wings in a single layer on the prepared rack.
Roasting
- Roast the wings for 40 to 45 minutes, turning halfway through, until they are golden and crisp.
Making the Glaze
- In a saucepan set over medium heat, combine the pineapple juice, brown sugar, soy sauce, ketchup, apple cider vinegar, minced garlic, ground ginger, and chili flakes. Bring to a simmer while stirring occasionally.
- In a small bowl, blend the cornstarch with water until smooth. Whisk this mixture into the simmering glaze and cook until thickened, about 5 minutes.
Coating the Wings
- Transfer the baked wings to a large mixing bowl. Pour the hot glaze over the wings and toss until thoroughly coated.
- Return the glazed wings to the rack and bake for an additional 10 minutes to caramelize the coating.
Serving
- Arrange the wings on a platter, garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately.
Notes
These wings are best served hot and fresh off the oven. You can pair them with dipping sauces like ranch or blue cheese, or enjoy them on their own. For leftovers, allow the wings to cool before storing in an airtight container. They can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.