Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe
Introduction
These Sticky Pineapple-Teriyaki Chicken Wings are a perfect blend of sweet and savory flavors with a hint of ginger and garlic. Easy to make and irresistibly delicious, they’re great for a quick weeknight dinner or game day snack.
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). Place the chicken wings on a baking sheet lined with parchment paper.
- Step 2: Bake the wings for 25 minutes, flipping them halfway through to ensure even cooking.
- Step 3: While the wings bake, mix pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper in a bowl. After 25 minutes, brush this sauce over the wings and bake for an additional 15 minutes. Serve hot with extra sauce on the side.
Tips & Variations
- For extra crispy wings, broil them for 2–3 minutes after the final bake, watching carefully to avoid burning.
- Substitute chicken thighs if you prefer dark meat; adjust cooking time accordingly.
- Add a pinch of chili flakes to the sauce for a spicy kick.
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 minutes or until heated through to maintain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the sauce ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the refrigerator. Give it a good stir before brushing it onto the wings.
Can I use frozen wings for this recipe?
Yes, but make sure to thaw the wings completely and pat them dry before baking to ensure they cook evenly and the skin crisps up.
PrintSticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe
These Sticky Pineapple-Teriyaki Chicken Wings are a flavorful and easy-to-make appetizer or main dish. With a sweet and tangy pineapple-teriyaki glaze, infused with garlic and ginger, these wings are baked to perfection for a sticky, caramelized finish.
- 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
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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken wings.
- Arrange Wings: Place the chicken wings on a baking sheet lined with parchment paper, ensuring they are spread out evenly for even cooking.
- Initial Bake: Bake the wings for 25 minutes, flipping them halfway through to ensure they cook evenly and start to crisp.
- Prepare Sauce: While the wings bake, mix together the pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper in a bowl to create the sticky glaze.
- Brush and Bake Again: Remove the wings from the oven and brush the sauce generously over them. Return the wings to the oven and bake for an additional 15 minutes to allow the glaze to caramelize and coat the wings thoroughly.
- Serve: Serve the wings hot, with extra sauce on the side for dipping or additional flavor.
Notes
- For extra crispiness, you can broil the wings for 2-3 minutes after the final bake, watching carefully to prevent burning.
- Substitute hoisin sauce for teriyaki to create a different flavor profile.
- Adjust honey quantity to control sweetness level according to preference.
- Serve with sliced green onions or sesame seeds sprinkled on top for garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: chicken wings, pineapple teriyaki wings, sticky chicken wings, baked chicken wings, easy appetizer, sweet and savory wings
