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- 2 pounds chicken wings - 1 cup pineapple juice - 1/2 cup soy sauce - 1/4 cup packed brown sugar - 2 tablespoons honey - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, finely grated - 1 tablespoon sesame oil - 1 tablespoon cornstarch (optional, for thickening) - 1/4 teaspoon freshly ground black pepper - 1 teaspoon sesame seeds (for garnish) - 2 green onions, finely chopped (for garnish) To make Sticky Pineapple Teriyaki Chicken Wings, gather these ingredients. The chicken wings are the star. They soak up all the great flavors. The marinade ingredients add sweetness and depth. Pineapple juice brings a fruity tang. Soy sauce adds salty umami. Brown sugar sweetens the mix. Honey gives a nice shine. Garlic and ginger offer warmth and spice. Sesame oil adds a nutty flavor. If you want a thicker glaze, grab cornstarch. Use it to make the sauce stick to the wings. The black pepper adds a touch of heat. For garnishing, sesame seeds and green onions add color and crunch. They make your dish look and taste amazing. These simple ingredients create a mouth-watering meal that impresses everyone. {{ingredient_image_2}} To make the marinade, start with a large bowl. Add 1 cup of pineapple juice, 1/2 cup of soy sauce, and 1/4 cup of brown sugar. Next, mix in 2 tablespoons of honey, 2 minced garlic cloves, 1 tablespoon of grated ginger, and 1 tablespoon of sesame oil. Finally, add 1/4 teaspoon of black pepper. Whisk until the sugar dissolves. Good ratios of these ingredients create a balanced flavor. After mixing the marinade, add 2 pounds of chicken wings. Make sure every wing is coated well. Cover the bowl with plastic wrap and refrigerate it. For the best taste, let the wings marinate for at least 1 hour. If you have time, marinate them overnight. This step is key for flavor absorption. First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Once ready, place the wings in a single layer on the sheet. Bake them for 30 minutes. Flip the wings halfway through cooking. This helps achieve that perfect crispness everyone loves. While the wings bake, grab the leftover marinade. Pour it into a medium saucepan. To thicken the sauce, mix 1 tablespoon of cornstarch with a tablespoon of cold water. Add this slurry to the marinade. Heat the mixture over medium heat. Stir it occasionally until it simmers and thickens for about 5-7 minutes. After baking, take the wings out of the oven. Brush half of the thickened glaze over the wings. Return them to the oven for another 10-15 minutes. This step makes the wings crispy and caramelized. When the wings are done, toss them in the remaining glaze. This ensures each wing is fully coated. Transfer the wings to a serving platter for presentation. For a colorful touch, sprinkle sesame seeds and chopped green onions on top. Serve them with extra glaze on the side for dipping. To get a nice glaze on your wings, focus on caramelization. When you bake the wings, the heat helps sugars in the marinade turn golden. Flip them halfway to ensure all sides get crispy. If you want a thicker glaze, use cornstarch. Mix one tablespoon of cornstarch with cold water to make a slurry. This will help the glaze stick and look shiny. You can add extra spices or sauces to boost flavor. Try adding a pinch of cayenne for heat or a dash of rice vinegar for tang. You can also mix in some hoisin sauce for a richer taste. Experimenting with these options can make each batch unique. For baking, use a rimmed baking sheet. Line it with parchment paper to prevent sticking. This makes clean-up easy. A good brush helps apply the glaze evenly. Use a medium saucepan for heating the marinade. This way, you can control the heat and stir it easily. Pro Tips Marination Time: For the best flavor, marinate the chicken wings overnight. This allows the flavors to penetrate deeply, resulting in juicier and more flavorful wings. Thickening the Sauce: If you prefer a thicker glaze, mix cornstarch with cold water to create a slurry before adding it to the sauce. This will give your glaze a nice, rich texture. Flipping the Wings: Remember to flip the wings halfway through baking. This ensures they cook evenly and get that perfect crispy texture on both sides. Serving Suggestions: Serve the wings with extra glaze on the side for dipping. This not only adds flavor but also allows your guests to customize their wings to their liking. {{image_4}} You can switch chicken wings for other meats. Try using chicken thighs or drumsticks. These cuts are juicy and flavorful. For a leaner option, use turkey wings. They work well with this recipe too. Adjust cooking times based on the meat you choose. Thighs or drumsticks may need extra time. Always check for doneness with a meat thermometer. The internal temperature should reach 165°F (74°C). Mix up the marinade for a new taste. Use orange juice instead of pineapple juice for a citrus twist. You can also add soy sauce with a touch of chili paste for heat. If you like it sweet, add more honey or brown sugar. For a spicy kick, try adding hot sauce or crushed red pepper flakes. The balance between sweet and spicy can change the whole dish. Grilling adds a smoky flavor to your wings. Use a medium heat and cook them for about 20 minutes. Turn them often to avoid burning. For a crispy finish without a grill, try an air fryer. Preheat the air fryer to 375°F (190°C). Cook the wings for 25-30 minutes, shaking the basket halfway. This keeps them crispy and delicious. You can keep the Sticky Pineapple Teriyaki Chicken Wings in the fridge for about three to four days. For best taste, place them in an airtight container. This keeps them fresh and safe to eat. If you want to enjoy them later, make sure they cool down before putting them away. To freeze the wings, first let them cool completely. Then, place them in a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn. You can also freeze the marinade separately if you want to use it later. For reheating, move the wings to the fridge a day before. This helps them thaw gradually. To reheat and keep the wings crispy, use your oven. Preheat it to 350°F (175°C). Arrange the wings on a baking sheet and heat for about 10 to 15 minutes. This method keeps them crunchy. You can also use an air fryer for a few minutes. Avoid using a microwave, as it makes the wings soggy. I recommend marinating chicken wings for at least one hour. If you have time, marinate them overnight. This allows the flavors to soak in better. Longer marination enhances the taste, making the wings juicier and more flavorful. Yes, you can use store-bought teriyaki sauce. It saves time and is convenient. However, homemade sauce tastes fresher and allows you to control the flavors. Store-bought sauces may have added sugars or preservatives. Check the label for quality. To achieve crispy wings, bake them at a high temperature. I suggest 400°F (200°C). Flip the wings halfway through baking to ensure even cooking. For extra crunch, apply the glaze toward the end of baking. This caramelizes the sauce nicely. Yes, you can make this recipe ahead of time. Prepare the marinade and marinate the wings the night before. Bake the wings when you're ready to serve. You can also prepare the glaze earlier, then reheat it before applying. This makes meal time easier. This blog post covered everything you need for tasty chicken wings. We looked at the ingredients, from the marinade to garnishes. You learned how to prepare and bake wings for perfect crispness. I shared tips for a great glaze and ways to serve them well. We explored variations, storage tips, and common questions too. Now, you can make amazing wings that everyone will love. Enjoy the cooking process and have fun experimenting with flavors!

Sticky Pineapple Teriyaki Chicken Wings

Deliciously sticky and sweet chicken wings coated in a pineapple teriyaki glaze.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Appetizer
Cuisine Asian
Servings 4

Ingredients
  

  • 2 pounds chicken wings
  • 1 cup pineapple juice
  • 0.5 cup soy sauce
  • 0.25 cup packed brown sugar
  • 2 tablespoons honey
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch (optional, for thickening)
  • 0.25 teaspoon freshly ground black pepper
  • 1 teaspoon sesame seeds (for garnish)
  • 2 green onions finely chopped (for garnish)

Instructions
 

  • In a large mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, and black pepper until the sugar has fully dissolved and all ingredients are well incorporated.
  • Add the chicken wings to the marinade, ensuring each wing is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, or overnight for enhanced flavor.
  • Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
  • Arrange the marinated chicken wings in a single layer on the prepared baking sheet. Bake in the oven for 30 minutes, flipping the wings halfway through for even crispness.
  • While the wings are baking, pour the remaining marinade into a medium saucepan. If you prefer a thicker glaze, combine the cornstarch with a tablespoon of cold water to create a slurry and add it to the marinade. Heat over medium heat, stirring occasionally, until it reaches a simmer and thickens slightly, about 5-7 minutes.
  • After the initial baking time, carefully remove the wings from the oven. Using a brush, generously apply half of the thickened glaze over the wings. Return the wings to the oven and bake for an additional 10-15 minutes, until crispy and caramelized.
  • Once baked, take the wings out of the oven and toss them in the remaining glaze to ensure they are fully coated. Transfer the glazed wings to a serving platter.
  • Sprinkle sesame seeds and chopped green onions over the wings just before serving.

Notes

For best flavor, marinate overnight if possible.
Keyword appetizer, chicken wings, pineapple, teriyaki