Sticky 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
Scale
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
