Sticky Pineapple-Teriyaki Chicken Wings Recipe

ByAileenrecipes

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Introduction

Get ready for a flavor explosion that will make these wings the star of any table. These Sticky Pineapple-Teriyaki Chicken Wings masterfully combine the savory, umami-rich depth of teriyaki with the bright, tropical sweetness of pineapple. The result is a sticky, glossy, and irresistibly messy glaze that clings to every nook and cranny of perfectly cooked chicken wings. They are sweet, tangy, and slightly salty with a caramelized finish that is downright addictive. This dish is perfect for game day gatherings, summer barbecues, or a fun and hands-on family dinner, offering a crowd-pleasing twist on a classic favorite that is far superior to anything from a bottle.

Perfect for:

  • Game Day Parties

  • Summer BBQs & Cookouts

  • Potluck Dinners

  • Family Movie Night

  • Appetizer Platters

Why You’ll Love This Sticky Pineapple-Teriyaki Chicken Wings Recipe

Irresistible Flavor Balance: The homemade glaze creates a perfect harmony of sweet pineapple, savory soy, and zesty ginger and garlic.
Crispy and Sticky Texture: Baking the wings first renders the fat for a crispy skin, which is then coated in a thick, sticky glaze for the ultimate texture combination.
Surprisingly Simple: The glaze is made from scratch with pantry-friendly ingredients, but it comes together in minutes and tastes infinitely better than store-bought sauces.
Always a Crowd-Pleaser: These wings are a guaranteed hit at any party or family meal, appealing to both kids and adults with their familiar yet elevated flavor.

Preparation and Cooking Time
Total Time: 1 hour 10 minutes (includes marinating)
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Servings: 4 servings
Calories per serving: Approximately 450-550 calories

Nutritional Information (Per Serving – Estimate):
Calories: 450-550 kcal
Protein: 30g
Carbohydrates: 25g
Fat: 25g
Fiber: 1g
Sugar: 20g

Nutritional Disclaimer
Aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

  • 2 lbs chicken wings, split into drumettes and flats, tips removed

  • 1 tbsp olive oil

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 cup pineapple juice

  • ½ cup soy sauce (or tamari for gluten-free)

  • ⅓ cup honey (or brown sugar)

  • 2 tbsp rice vinegar

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp cornstarch

  • 2 tbsp water

  • 2 tbsp fresh cilantro, chopped (for garnish)

  • 1 tsp sesame seeds (for garnish)

  • 2 green onions, thinly sliced (for garnish)

Step-by-Step Instructions

  1. Prepare the Wings: Pat the chicken wings completely dry with paper towels. This is crucial for achieving crispy skin. Place them in a large bowl and toss with olive oil, salt, and pepper until evenly coated.

  2. Bake the Wings: Arrange the wings in a single layer on a wire rack set over a foil-lined baking sheet. Bake at 400°F (200°C) for 45-50 minutes, flipping halfway through, until the skin is golden brown and crispy.

  3. Create the Glaze: While the wings bake, combine the pineapple juice, soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat.

  4. Thicken the Glaze: In a small bowl, whisk the cornstarch and water together to create a slurry. Slowly whisk the slurry into the simmering pineapple-teriyaki sauce. Continue to cook for 2-3 minutes, stirring constantly, until the sauce has thickened enough to coat the back of a spoon.

  5. Coat and Glaze: Once the wings are crispy, transfer them to a large bowl. Pour about two-thirds of the prepared glaze over the hot wings and toss vigorously until every wing is evenly coated.

  6. Caramelize (Optional): For an extra-sticky finish, return the glazed wings to the wire rack and place under the broiler for 1-2 minutes, watching closely to prevent burning.

  7. Garnish and Serve: Transfer the glazed wings to a serving platter. Drizzle with the remaining glaze and garnish generously with chopped cilantro, sliced green onions, and sesame seeds.

How to Serve Sticky Pineapple-Teriyaki Chicken Wings

  • As a Party Appetizer: Serve on a large platter with a side of cool, creamy ranch or blue cheese dressing for dipping and plenty of napkins.

  • For a Main Course: Plate the wings alongside a bed of steamed jasmine rice and quick-pickled cucumber slices to balance the richness.

  • At a BBQ: These wings are a fantastic addition to any grill-out, served with classic sides like coleslaw, corn on the cob, and potato salad.

  • As a Bowl Meal: Shred the meat from the wings and serve over rice with steamed broccoli and extra glaze for a delicious deconstructed bowl.

Additional Tips for Sticky Pineapple-Teriyaki Chicken Wings

  • For the crispiest wings, let them air-dry in the refrigerator on a wire rack for an hour before seasoning and baking.

  • Do not skip the wire rack when baking. It allows hot air to circulate around the wings, rendering the fat and crisping the skin evenly.

  • The cornstarch slurry is essential for creating a glossy, clingy glaze that won’t slide off the wings.

  • For a smoother glaze, you can blend the sauce with an immersion blender after it has thickened.

Recipe Variations of Sticky Pineapple-Teriyaki Chicken Wings

Spicy Pineapple-Teriyaki Wings: Add 1-2 teaspoons of sriracha or a tablespoon of chili-garlic paste to the glaze while it simmers.
Grilled Version: Cook the seasoned wings over indirect medium heat on a grill until cooked through, then toss in the glaze and sear over direct heat for a charred finish.
Pineapple-Teriyaki Drumsticks: Use chicken drumsticks instead of wings. Increase the baking time to 55-60 minutes, or until the internal temperature reaches 175°F (80°C).

Freezing and Storage for Sticky Pineapple-Teriyaki Chicken Wings

Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or a conventional oven at 375°F (190°C) for 10-15 minutes to re-crisp the skin.
Freezing: It is not recommended to freeze fully glazed wings as the texture of the sauce can become grainy. You can freeze the baked, unglazed wings for up to 2 months. Thaw in the refrigerator and reheat in the oven, then toss with freshly made glaze.

FAQ Section about Sticky Pineapple-Teriyaki Chicken Wings

Can I use a store-bought teriyaki sauce?
You can, but the flavor will not be as vibrant or balanced. For a quick fix, mix ¾ cup store-bought teriyaki with ½ cup crushed pineapple and simmer until thickened.

How can I make this recipe gluten-free?
Use tamari instead of soy sauce and ensure all other ingredients, like the pineapple juice, are certified gluten-free.

My glaze is too thick. What should I do?
Simply whisk in a tablespoon of water or extra pineapple juice at a time until the glaze reaches your desired consistency.

Conclusion of Sticky Pineapple-Teriyaki Chicken Wings Recipe

These Sticky Pineapple-Teriyaki Chicken Wings are a testament to how a few simple, quality ingredients can be transformed into something truly spectacular. The process is straightforward, the results are consistently delicious, and the happy, sticky fingers around your table will be the best review you can get. They offer the perfect balance of sweet and savory with an unforgettable sticky texture that keeps everyone coming back for more. Ditch the ordinary and elevate your next gathering with this foolproof recipe that is sure to become a requested favorite.