Description
Sticky Pineapple Glazed Wings are baked until crispy and then coated in a sweet, tangy glaze made with pineapple juice, soy sauce, and garlic. Perfect for parties, game day, or tropical-themed dinners.
Ingredients
- 2 lbs chicken wings, split and tips removed
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 garlic cloves, minced
- 1 tsp grated ginger (or 1/2 tsp ground ginger)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water
- Optional: 1/2 tsp chili flakes or sriracha
- Optional: chopped green onions and sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Pat wings dry and season lightly with salt and pepper.
- Arrange wings in a single layer on the baking sheet. Bake for 40–45 minutes, flipping halfway through.
- Meanwhile, in a saucepan, combine pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, and vinegar.
- Bring to a simmer and cook for 10–12 minutes until slightly reduced.
- Stir in the cornstarch slurry and cook until thickened. Add chili flakes or sriracha if using.
- Remove baked wings and toss them in the glaze to coat evenly.
- Return glazed wings to the oven for 5–10 minutes, until glaze is bubbling and sticky.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
- Add lime juice to glaze for extra brightness.
- Use crushed pineapple for more texture.
- Grill wings instead of baking for a smoky flavor.
- Make glaze ahead and store in fridge for up to 3 days.
- Reheat leftovers in oven for best texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400
- Sugar: 15g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 105mg
