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Sticky Pineapple-Teriyaki Chicken Wings

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Deliciously sticky and savory chicken wings coated in a flavorful pineapple-teriyaki glaze, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Wings
  • 2 pounds chicken wings You can also use drumsticks if preferred.
For the Sauce
  • 1 cup pineapple juice
  • 1/2 cup soy sauce Use low-sodium for a healthier option.
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes Optional, for added heat.
For Garnish
  • 2 green onions Sliced for garnish.
  • Sesame seeds For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and set a wire rack on top.
  2. In a medium saucepan, mix together the pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, black pepper, and red pepper flakes over medium heat. Bring to a simmer.
  3. Whisk in the cornstarch until the sauce thickens, approximately 2-3 minutes. Remove from heat and allow to cool slightly.
  4. Toss the chicken wings in half of the sauce until well coated. Arrange the wings in a single layer on the wire rack.
Cooking
  1. Bake for 40-45 minutes, flipping halfway through to ensure even crispiness. Brush the wings with the remaining sauce during the last 10 minutes of baking.
  2. Once cooked, garnish with green onions and sesame seeds before serving.

Nutrition

Serving: 2gCalories: 300kcalCarbohydrates: 12gProtein: 25gFat: 16gSaturated Fat: 4gSodium: 800mgSugar: 6g

Notes

You can marinate the wings overnight for added flavor. For extra heat, double the red pepper flakes or add diced jalapeños. Use a broiler for enhanced crispiness in the final baking minutes.
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