Sticky Pineapple-Teriyaki Chicken Wings Recipe

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Get ready for a crowd-pleasing appetizer that’s sticky, sweet, and bursting with flavor! These Pineapple-Teriyaki Chicken Wings are perfect for game day, backyard BBQs, or a weeknight treat. With a caramelized glaze made from tangy pineapple juice and rich teriyaki sauce, each wing is irresistible. The best part? This recipe is easy, quick, and absolutely delicious.

Ingredients

• 2 lbs chicken wings, split at joints
• 1/2 cup pineapple juice (fresh or canned)
• 1/3 cup teriyaki sauce (thick, glossy preferred)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp freshly cracked black pepper

Instructions for Sticky Pineapple-Teriyaki Chicken Wings

Step 1: Prepare and Bake the Wings

1. Preheat the oven to 400°F (200°C).
2. Line a rimmed baking sheet with parchment paper for easy cleanup.
3. Arrange wings in a single layer, leaving space between each piece.
4. Bake for 25 minutes, then flip to ensure even browning.

Step 2: Make the Pineapple-Teriyaki Glaze

1. In a mixing bowl, combine pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper.
2. Whisk until fully blended. Adjust sweetness or tanginess if needed.

Step 3: Glaze and Finish Baking

1. Brush the glaze generously over the partially baked wings.
2. Return wings to the oven and bake an additional 15 minutes until caramelized.
3. Optional: Broil for 2-3 minutes for extra crispiness—watch closely to avoid burning.
4. Serve hot with reserved extra glaze for dipping.

Pro Tips

• Broil for crunch: The last 2-3 minutes under the broiler make the skin perfectly crispy.
• Grill option: For smoky flavor, grill wings and brush glaze during the final 5 minutes.
• Avoid overcrowding: Space wings apart to prevent steaming and maintain crispiness.
• Thin glaze if needed: If sauce thickens while baking, add a splash of pineapple juice.

Why This Recipe Works

• Sticky-sweet perfection: The pineapple juice and teriyaki sauce caramelize into a glossy glaze.
• Effortless preparation: Minimal steps, no complicated techniques.
• Versatile dish: Ideal for parties, game day, or a flavorful weeknight dinner.
• Guaranteed crowd-pleaser: These wings vanish fast—perfect for impressing guests.

Substitutions & Variations

• Use chicken drumettes instead of wings for a meatier bite.
• Substitute maple syrup or agave for honey for a different sweetness profile.
• Add 1/2 tsp crushed red pepper flakes for a sweet-heat combo.
• Swap fresh ginger with 1/4 tsp ground ginger if needed.

Make-Ahead, Storage & Reheating Guide

• Make the glaze up to 3 days in advance and refrigerate.
• Bake wings fresh for best results.
• Store leftovers in an airtight container for up to 3 days.
• Reheat in a 350°F oven or air fryer for 5 minutes until crispy.

Serving Ideas for Sticky Pineapple-Teriyaki Chicken Wings

• Crisp salads: Asian slaw or cucumber salad balances richness.
• Rice bowls: Steamed jasmine rice soaks up every drop of glaze.
• Veggie sides: Carrot and celery sticks add crunch.
• Garnish: Sprinkle with sesame seeds and chopped cilantro for a vibrant finish.

Nutrition (Per Serving Estimate)

• Calories: 320
• Fat: 18g (Saturated 5g)
• Protein: 22g
• Sugar: 12g
• Carbohydrates: 15g
• Fiber: 0.5g
• Sodium: 850mg
• Cholesterol: 85mg

Frequently Asked Questions

Can I use frozen wings?
Yes, thaw completely and pat dry to ensure crispy skin.

How do I make it less sweet?
Reduce honey by half and increase soy sauce slightly.

Can I prep ahead of time?
Make the sauce in advance; bake wings fresh for best texture.

What if I don’t have fresh ginger?
Use 1/4 tsp ground ginger—it’s a suitable alternative.

Can I make it spicy?
Yes! Add crushed red pepper flakes for a sweet-heat kick.

These Sticky Pineapple-Teriyaki Chicken Wings are an irresistible appetizer or snack that’s sweet, tangy, and utterly addictive. Easy to make, versatile, and guaranteed to impress, they’re the ultimate addition to any meal or gathering.

Sticky Pineapple-Teriyaki Chicken Wings

Olivia taling

These Sticky Pineapple-Teriyaki Chicken Wings are baked until crispy and coated in a sweet, tangy glaze made with pineapple juice, teriyaki sauce, honey, and ginger. Perfect for game day, parties, or an easy appetizer, they deliver bold Asian-inspired flavor with a caramelized finish.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine Asian Fusion

Servings 4 servings

Calories 325 kcal

Equipment

• rimmed baking sheet
• parchment paper
• Mixing bowl
• Whisk
• basting brush
• Oven

Ingredients

  

• 2 lbs chicken wings, split at joints
• 1/2 cup pineapple juice
• 1/3 cup teriyaki sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1/2 teaspoon freshly cracked black pepper

Instructions

 

• Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and arrange the chicken wings in a single layer, leaving space between each piece.
• Bake for 25 minutes, then flip the wings to ensure even browning.
• In a mixing bowl, whisk together pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper until fully combined.
• Brush the glaze generously over the partially baked wings.
• Return wings to the oven and bake an additional 15 minutes until caramelized and cooked through.
• Optional: Broil for 2–3 minutes for extra crispiness. Serve hot with extra glaze if desired.

Notes

For extra crispiness, broil the wings for 2–3 minutes at the end, watching carefully to prevent burning. Avoid overcrowding the pan to ensure crispy skin. If the glaze thickens too much, thin it with a splash of pineapple juice. Reserve a small portion of glaze before brushing for dipping.

Keyword baked chicken wings, pineapple teriyaki wings, sticky chicken wings, sweet teriyaki glaze

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