Sticky Pineapple-Teriyaki Chicken Wings
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.
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.