Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe
Introduction
These sticky pineapple-teriyaki chicken wings are a perfect balance of sweet and savory flavors, making them an irresistible appetizer or snack. With just a few simple ingredients and easy steps, you can enjoy tender wings glazed in a delicious tropical sauce.
Ingredients
- 2 lbs chicken wings, split at joints
- 1/2 cup pineapple juice
- 1/3 cup teriyaki sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the chicken wings on it in a single layer.
- Step 2: Bake the wings for 25 minutes, turning them over halfway through to ensure even cooking.
- Step 3: In a bowl, mix together pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper. Brush this sauce generously over the partially cooked wings, then return them to the oven and bake for an additional 15 minutes to develop a sticky glaze.
Tips & Variations
- For extra crispiness, broil the wings for 2-3 minutes after baking, watching closely to avoid burning.
- Substitute ginger and garlic powder if fresh ingredients aren’t available.
- Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Serve with sliced green onions or sesame seeds for added texture and flavor.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness, or use a microwave for a quicker option though the skin may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken wings for this recipe?
Yes, you can use frozen wings, but make sure to thaw them completely before baking to ensure even cooking and to achieve the best texture.
Is it possible to make these wings gluten-free?
Absolutely. Use a gluten-free soy sauce and teriyaki sauce to make this recipe safe for gluten-sensitive individuals.
PrintSticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe
Deliciously sticky and flavorful pineapple-teriyaki chicken wings that combine sweet pineapple juice, savory teriyaki sauce, and a hint of ginger and garlic. These wings are baked to perfection with a glossy, caramelized glaze that makes them perfect for any gathering or a tasty snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Ingredients
Chicken Wings
- 2 lbs chicken wings, split at joints
Marinade & Sauce
- 1/2 cup pineapple juice
- 1/3 cup teriyaki sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp black pepper
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot enough to crisp the wings while cooking them evenly.
- Bake the wings: Place the chicken wings on a baking sheet lined with parchment paper to prevent sticking. Bake the wings for 25 minutes, flipping them halfway through to allow even browning and cooking on both sides.
- Prepare and apply the sauce: In a bowl, combine pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper. Brush this sticky glaze generously over the partially baked wings. Return the wings to the oven and bake for an additional 15 minutes to let the sauce caramelize and create a glossy finish.
Notes
- Flipping the wings halfway ensures an even crisp on both sides.
- Using parchment paper helps with easy cleanup and prevents wings from sticking.
- For extra sticky wings, you can baste them once more in the last 5 minutes of baking.
- Adjust honey amount for preferred sweetness level.
- These wings can also be broiled for 2-3 minutes at the end for extra caramelization but watch carefully to prevent burning.
Keywords: Chicken Wings, Teriyaki, Pineapple, Sticky Wings, Baked Wings, Asian-Inspired, Appetizer
