Sticky Pineapple-Teriyaki Chicken Wings are a fun and tasty treat that’s perfect for any gathering or just a cozy night in. These wings are coated in a sweet and tangy sauce made with juicy pineapple and classic teriyaki flavors, giving them that perfect sticky glaze that clings to every bite. The mix of sweet pineapple and savory soy sauce creates a flavor combo that’s both familiar and just a little bit special.
I love making these wings when I want something a little different but still super easy to prepare. One of my favorite tricks is to let the wings sit in the sauce for a while before baking, so they soak up all the flavors and turn extra sticky and delicious. They’re always a hit when friends come over, and I can’t help but grab a few more while they’re still warm and fresh from the oven.
These wings go great with a simple side like steamed rice or a crunchy green salad to balance out all that sticky sweetness. I find that the pineapple adds just enough brightness to make every bite feel lively and fun, and the teriyaki keeps it comforting and satisfying. Whether you’re making them for a party or a quick dinner, these wings are sure to bring a smile to everyone’s face!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best here. Patting them dry before cooking helps the skin get nice and crispy. If you prefer, you can use drumsticks instead, but adjust cooking time slightly.
Pineapple Juice: Fresh juice adds a bright, natural sweetness, but canned juice works well too. If you want less sweetness, try mixing half pineapple juice with water.
Soy Sauce: Regular soy sauce gives a rich umami taste. For a lower-sodium option, use light soy sauce or tamari (gluten-free). Avoid too much salt in other parts of the recipe if substituting.
Brown Sugar & Honey: Together they create that sticky glaze and balance sweetness. Maple syrup or agave can replace honey if you prefer a vegan option.
Ginger & Garlic: Fresh is best to get bold flavors, but powdered versions can be used in a pinch. Grate ginger finely to get that warm zing without large chunks.
How Do You Get Crispy Wings with Sticky Sauce?
The trick is cooking the wings in two steps: first baking to crisp, then adding the sauce and baking again to set the sticky glaze.
- Pat wings dry before cooking to avoid steaming and sogginess.
- Use a wire rack on a baking sheet so air circulates around the wings for even crisping.
- Bake wings at 400°F for 35–40 minutes to get golden and crispy, flipping halfway.
- Toss wings in the sauce right after baking, coating well without soaking them fully.
- Return wings to the oven for 5–7 minutes to let the sauce caramelize and become sticky without burning.
Following this method gives you wings that are crispy on the outside and sticky-sweet with pineapple and teriyaki flavors. Make sure to keep an eye during the final bake so the sugars don’t burn!
Equipment You’ll Need
- Baking sheet with wire rack – I like this because it lets hot air circulate around the wings, making them crisp up evenly.
- Medium saucepan – perfect for simmering and thickening the sauce without splashing everywhere.
- Whisk – helps you smoothly mix the cornstarch slurry into the sauce for a glossy, sticky finish.
- Mixing bowls – useful for tossing the wings with the sauce without making a mess.
- Paper towels – to pat the wings dry, ensuring crispy skin.
Flavor Variations & Add-Ins
- Swap pineapple juice for orange juice for a citrus twist that brightens the flavors.
- Use leftover grilled pineapple pieces added to the sauce for more fruitiness and texture.
- Add a pinch of red pepper flakes or a splash of sriracha to give the wings some heat.
- Sprinkle toasted sesame seeds or chopped cilantro on top for extra flavor and aroma.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 2 lbs chicken wings, split into flats and drumettes
- 1 tablespoon vegetable oil
- Pinch of black pepper
For the Pineapple-Teriyaki Sauce:
- 1 cup pineapple juice (fresh or canned)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
For Garnish (Optional):
- Chopped fresh parsley or green onions
- Sesame seeds
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, around 40 minutes to bake the wings initially, plus 5 to 7 extra minutes to finish with the sauce. In total, plan for about 55 to 60 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Pineapple-Teriyaki Sauce:
In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, sesame oil, and black pepper. Bring it to a boil over medium heat, then lower the heat to a simmer.
In a small bowl, mix cornstarch with water until smooth. Gradually whisk this slurry into the simmering sauce. Keep stirring until the sauce thickens and becomes shiny and sticky, about 3 to 5 minutes.
Remove the sauce from heat and set aside.
2. Prepare and Bake the Wings:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup, and set a wire rack on top.
Pat the chicken wings dry with paper towels. This helps the skin get crispy in the oven. Lightly brush or toss the wings with vegetable oil and sprinkle with a pinch of black pepper.
Place the wings in a single layer on the wire rack. Bake for 35 to 40 minutes, flipping the wings halfway through, until they are golden brown and crispy.
3. Coat and Finish the Wings:
When the wings are done baking, take them out and immediately toss them in the sticky pineapple-teriyaki sauce, making sure each wing is well coated.
Put the sauced wings back on the wire rack and bake for another 5 to 7 minutes. This helps the sauce set and caramelize, making the wings extra sticky and flavorful.
4. Garnish and Serve:
Remove the wings from the oven. Sprinkle chopped parsley or green onions and sesame seeds on top if you like.
Serve immediately, with any leftover sauce on the side for dipping. Enjoy your delicious Sticky Pineapple-Teriyaki Chicken Wings!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can use frozen wings, but be sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry well to ensure they crisp up nicely in the oven.
Can I Make the Sauce Ahead of Time?
Absolutely! The pineapple-teriyaki sauce can be prepared a day in advance and refrigerated. Reheat it gently on the stove before tossing with the cooked wings.
How Should I Store Leftover Wings?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the skin crispy, or microwave if you’re short on time.
Can I Make These Wings Spicier?
Definitely! Add red pepper flakes, sriracha, or a dash of chili garlic sauce to the sauce while simmering to give the wings a spicy kick that balances the sweetness.
