There is nothing quite as satisfying as a perfectly cooked chicken wing—crispy skin, juicy meat, and a sticky, flavor-packed sauce. This recipe for sticky pineapple-teriyaki chicken wings takes that satisfaction and gives it a bright, tropical upgrade. The classic savory and salty teriyaki flavor is perfectly balanced by the sweet, tangy punch of real pineapple juice, creating an irresistible glaze that will have everyone licking their fingers.
These wings are guaranteed to be the star of your next party, game day, or easy weeknight dinner. We’re using a simple baking trick to ensure the skin is unbelievably crispy, then tossing them in a luscious homemade sauce that’s faster and fresher than any takeout. Get ready for an easy-to-make, big-flavor dish that will disappear the moment you set the platter down.
Why You’ll Love This Recipe
- Irresistible Glaze: The sauce achieves the perfect balance of sweet, savory, and tangy, giving you a flavor explosion in every bite.
- Guaranteed Crispy Skin: We use a simple trick—baking powder—to get restaurant-quality crispy skin without a deep fryer.
- Easy Party Food: Wings are the ultimate handheld snack, and this recipe is simple to double or triple for a large crowd.
- Healthier Than Takeout: By baking the wings and making the sauce from scratch, you control the ingredients and avoid excess oil.
- Versatile Cooking: Instructions are provided for both the easy oven method and grilling, depending on your preference.
Ingredients
For the Chicken Wings
- 3 lbs (1.3 kg) chicken wings, separated into flats and drumettes
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) baking powder (aluminum-free is best)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pineapple-Teriyaki Glaze
- 1 cup (240 ml) pineapple juice (canned is fine)
- 1/2 cup (120 ml) low-sodium soy sauce or tamari
- 1/2 cup (110 g) packed light brown sugar or honey
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 g) fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp (15 g) cornstarch
- 2 tbsp (30 ml) cold water
Equipment
- Large bowl
- Large baking sheet
- Wire rack (optional, but recommended for crispiness)
- Small saucepan
- Whisk
- Tongs
- Pastry brush
Step-by-Step Instructions
1. Prep the Wings for Maximum Crispiness
- Pat Dry: Pat the chicken wings completely dry with paper towels. This step is critical, as removing moisture is what allows the skin to crisp.
- Season: In a large bowl, toss the wings with the olive oil. In a separate small bowl, whisk together the baking powder, garlic powder, salt, and pepper. Sprinkle this mixture over the wings and toss until they are lightly and evenly coated.
- Arrange: Place the wings on a wire rack set over a baking sheet (or directly on a lightly oiled baking sheet) in a single layer.
2. Bake the Wings
- High Heat Bake: Place the baking sheet in a 425°F (220°C) preheated oven. Bake for 40–45 minutes, flipping the wings halfway through. The skin should be dry, crispy, and lightly golden brown.
3. Make the Pineapple-Teriyaki Glaze
- Simmer Sauce: While the wings are baking, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
- Thicken Sauce: In a separate small cup, whisk the cornstarch with the cold water until a smooth slurry forms. Slowly whisk the slurry into the simmering sauce. Continue to simmer, stirring constantly, for 1–2 minutes until the sauce thickens into a glossy glaze. Remove from heat and set aside.
4. Glaze and Finish
- First Glaze: Remove the wings from the oven. In a large bowl, toss the crispy wings with half of the prepared glaze, ensuring they are evenly coated.
- Final Bake: Return the glazed wings to the baking sheet and place them back in the oven for 5–7 minutes. This allows the glaze to caramelize and become sticky.
- Serve: Remove the wings from the oven and toss immediately with the remaining half of the glaze (this keeps the glaze shiny and fresh). Serve hot.
Substitutions and Variations
- Grilling Method: Cook the seasoned wings over medium-high heat on a clean, oiled grill for 25–30 minutes, turning often, until cooked through. Apply the glaze only during the last 5 minutes of grilling, brushing it on both sides, to prevent it from burning.
- Gluten-Free: Substitute the soy sauce with tamari or coconut aminos and ensure your cornstarch is certified gluten-free.
- Nuts: For extra crunch and flavor, garnish the finished wings with a sprinkle of toasted sesame seeds or chopped peanuts.
- Make it Spicy: Add 1–2 teaspoons of sriracha or chili garlic sauce to the glaze mixture for a sweet and fiery kick.
- Lower Sugar: Substitute the brown sugar with a sugar substitute that measures cup-for-cup, or reduce the sugar/honey to 1/4 cup.
Pro Tips and Common Mistakes to Avoid
- The Baking Powder Trick: This is the secret weapon! Baking powder (not baking soda) is slightly alkaline, which raises the skin’s pH, breaking down proteins and resulting in a crispy, blistered texture. It’s a miracle for baked wings!
- Pat, Pat, Pat: The drier the wings are before you season them, the crispier the final result will be. Don’t rush this step.
- Glaze in Stages: Never apply the glaze at the very beginning of the bake or grill time. The high sugar content will burn before the chicken is cooked. Glazing the wings during the last few minutes is key to a sticky, beautiful coating.
- Wire Rack for All-Around Crisp: Using a wire rack ensures air circulates around the entire wing, crisping the bottom as well as the top. If you don’t have one, just be sure to flip the wings halfway through.
Storage, Make-Ahead, and Reheating
- Make-Ahead: The glaze can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The seasoned (but uncooked) wings can be stored in the fridge for up to 24 hours.
- Storage (Leftovers): Store leftover, cooled wings in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cooked wings freeze well. Freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months.
- Reheating: To revive the crispiness, reheat the wings on a baking sheet at 375°F (190°C) for 10–15 minutes until heated through and the glaze is bubbly again.
Serving Suggestions
These flavorful wings pair perfectly with simple sides that cut through their richness. Serve them with a side of steamed rice or coconut rice to soak up the extra sauce. A crisp Asian slaw or a simple platter of celery and carrot sticks will complete the meal.
Approximate Nutrition
- Yields: 4 servings (about 6-8 wings per serving)
- Serving Size: 1/4 of recipe
- Calories: 590 kcal
- Protein: 45 g
- Fat: 35 g
- Carbohydrates: 25 g
Note: These are approximations and can vary based on the fat content of the wings and the exact measurements of the glaze ingredients.
FAQs
Q: Why do I need to use baking powder?
A: Baking powder is the secret to crispy baked chicken! It is slightly alkaline, which helps dry out the chicken skin and gives it a crunchy, blistered texture that mimics deep frying. Make sure to use baking powder, not baking soda.
Q: Can I use fresh pineapple instead of juice?
A: Yes, you can! Use about 1/2 cup of crushed fresh pineapple or finely diced chunks in the sauce. For the liquid, use a little water or extra broth. The fruit will add a wonderful texture to the glaze.
Q: Why did my sauce clump when I thickened it?
A: This happens when the cornstarch isn’t fully dissolved before being added to the hot liquid. Always whisk the cornstarch into an equal amount of cold water first to create a smooth slurry before adding it slowly to the simmering sauce.
Q: Can I skip the cornstarch and use flour instead?
A: You can, but cornstarch thickens the sauce more effectively and makes it clearer and shinier. If you use flour, you will need to cook the sauce for a few extra minutes to remove the raw flour taste.
Q: What is the best way to get separated wings (flats and drumettes)?
A: You can often find “party wings” or pre-separated wings at your grocery store. If you buy whole wings, you can easily separate them yourself by slicing through the joint between the flat and the drumette with a sharp knife.
Sticky Pineapple-Teriyaki Chicken Wings
Equipment
- Large bowl
- large baking sheet
- Wire rack (optional)
- Small saucepan
- Whisk
- Tongs
- Pastry brush
Ingredients
- 3 lbs (1.3 kg) chicken wings, separated into flats and drumettes
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) baking powder (aluminum-free)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup (240 ml) pineapple juice
- 1/2 cup (120 ml) low-sodium soy sauce or tamari
- 1/2 cup (110 g) packed light brown sugar or honey
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 g) fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp (15 g) cornstarch
- 2 tbsp (30 ml) cold water
Instructions
- Pat chicken wings dry with paper towels. Toss with olive oil. Mix baking powder, garlic powder, salt, and pepper, then sprinkle over wings to coat.
- Arrange wings on a wire rack set over a baking sheet (or directly on a greased baking sheet) in a single layer.
- Bake at 425°F (220°C) for 40–45 minutes, flipping halfway, until crispy and golden.
- In a saucepan, combine pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer and stir until sugar dissolves.
- Mix cornstarch with cold water to form a slurry. Whisk into sauce and cook 1–2 minutes until thickened and glossy.
- Toss baked wings in half of the glaze. Return to oven for 5–7 minutes to caramelize.
- Remove wings and toss with remaining glaze. Serve hot with rice, slaw, or veggies.
