Sticky Pineapple-Teriyaki Chicken Wings
These sticky pineapple-teriyaki chicken wings are crispy on the outside, juicy inside, and coated in a sweet, savory, and tangy glaze made with real pineapple juice. Perfect for parties, game day, or an easy weeknight dinner, they’re finger-licking good!
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.
Notes
For extra crispiness, use a wire rack when baking. Glaze the wings in stages—first to caramelize, then to finish with a shiny coat. Add sriracha for spice, or garnish with sesame seeds or peanuts for extra flavor. Works in the oven or on the grill.