Sticky Pineapple-Teriyaki Chicken Wings are a sweet and tangy treat that’s hard to resist. These wings have a lovely sticky glaze made from pineapple juice and teriyaki sauce, which gives them a bright, fruity flavor along with that classic umami punch. Crispy on the outside and juicy on the inside, they’re perfect for snacking or serving at a casual get-together.
I love making these wings when I want something quick but still a little special. The pineapple adds a fresh twist that makes everyone curious and eager to try them. I usually toss the wings in the sauce while they’re hot so every bite has that sticky, shiny coating. It’s a simple step but makes all the difference in how tasty they turn out.
These wings are great whether you’re eating them on their own or paired with some rice and veggies. I find they always go fast at parties, so it’s fun to make a big batch. Plus, they’re easy enough to whip up on a weeknight when you want to treat yourself without a lot of fuss!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings give the best texture and flavor. If you can’t find wings, drumsticks or even boneless thighs work well, just adjust cooking time.
Pineapple Juice: Fresh pineapple juice adds brightness and natural sweetness. If you only have canned juice, that works fine too. For less sweetness, try adding a bit of lime juice.
Soy Sauce: This is the salty umami base. Use low-sodium soy sauce if you want to control saltiness, or try tamari for gluten-free.
Brown Sugar: Provides caramelization and depth. Substitute with honey or maple syrup for a different kind of sweetness and stickiness.
Garlic & Ginger: Fresh is best here for that strong, spicy flavor. Ground powders can be used in a pinch but start with less to avoid overpowering the sauce.
How Do You Get Crispy Yet Juicy Chicken Wings Every Time?
The secret to perfect wings is drying them well before seasoning. Moisture on the skin makes it harder to crisp up in the oven. Here’s my go-to method:
- Pat wings dry with paper towels.
- Lightly coat with oil to help the skin crisp in the oven.
- Roast at a high temperature (400°F/200°C) so the skin crisps quickly without drying the meat.
- Turn the wings halfway through cooking to brown both sides evenly.
This method gives wings with crisp skin and juicy insides, making them perfect to coat with that sticky pineapple-teriyaki sauce without getting soggy.
Equipment You’ll Need
- Baking sheet with rack – I prefer a rack so the wings crisp evenly from all sides.
- Small saucepan – perfect for simmering the sauce and controlling the consistency.
- Mixing bowl – for tossing the wings in the sauce once cooked.
- Measuring cups and spoons – to get the perfect balance of flavors.
- Silicone brush (optional) – for applying a bit of extra sauce or glaze during cooking.
Flavor Variations & Add-Ins
- Swap chicken wings for drumsticks or boneless thighs for different textures and cooking times.
- Add chopped pineapple or red bell peppers to the sauce for more fruitiness and crunch.
- Sprinkle with chopped cilantro or crushed peanuts before serving for fresh and nutty flavors.
- Use honey or maple syrup instead of brown sugar for a different sweetness profile.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 lbs chicken wings, separated into drumettes and flats
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 1/2 cup pineapple juice, preferably fresh
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, finely chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 35-40 minutes to bake the wings, and 10 minutes to make the sauce and toss everything together — so about 55-60 minutes total. It’s a simple and tasty dish that fits well into weeknight dinners or weekend gatherings.
Step-by-Step Instructions:
1. Prepare and Roast the Wings:
Preheat your oven to 400°F (200°C). Pat the chicken wings dry with paper towels to help them get crispy. Season lightly with salt and pepper. Place the wings on a baking tray lined with foil or parchment paper, drizzle with vegetable oil, and toss to coat evenly. Bake for 35-40 minutes, turning once halfway through, until the skin is golden and crispy.
2. Make the Pineapple-Teriyaki Sauce:
While the wings bake, in a small saucepan, combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar. Heat over medium heat, stirring occasionally, and bring to a simmer. Let the sauce cook until it’s slightly thick and syrupy, about 8-10 minutes. If you want it thicker, stir in the cornstarch-water mix and cook for another 1-2 minutes until glossy.
3. Toss Wings with Sauce and Serve:
Once the wings are done, transfer them to a large bowl and pour the warm pineapple-teriyaki sauce over them. Toss well so every wing gets coated in sticky sweetness. Arrange the wings on a serving plate and sprinkle with sesame seeds and finely chopped green onions. Serve immediately while warm, and enjoy your delicious sticky pineapple-teriyaki chicken wings!
Can I Use Frozen Chicken Wings?
Yes! Just make sure to fully thaw them in the refrigerator overnight and pat them dry before cooking to ensure crispy skin.
Can I Make the Sauce Ahead of Time?
Absolutely. You can prepare the pineapple-teriyaki sauce a day ahead and refrigerate it. Warm gently on the stove before tossing with the wings.
How Should I Store Leftover Wings?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the skin crispy or warm gently in a pan with a little oil.
Can I Substitute the Pineapple Juice?
If you don’t have pineapple juice, try orange juice or a mix of mango juice and a splash of lime for a different but still fruity flavor.
