Go Back

Sticky Pineapple-Teriyaki Chicken Wings

Crispy baked chicken wings tossed in a homemade sweet and savory pineapple teriyaki glaze. The perfect party appetizer or dinner featuring a sticky sauce made from pineapple juice, soy sauce, garlic, and ginger.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Dinner, Snack
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 3 lbs chicken wings flats and drumettes, tips removed
  • 1 tbsp baking powder aluminum-free
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Pineapple Teriyaki Glaze
  • 1 cup pineapple juice 100% juice
  • 0.5 cup soy sauce low sodium
  • 0.5 cup brown sugar packed
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tsp sesame oil
Garnish
  • 1 tbsp toasted sesame seeds
  • 2 green onions sliced

Equipment

  • Baking sheet
  • Wire rack
  • Large mixing bowl
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray rack with cooking spray.
  2. Pat chicken wings extremely dry with paper towels.
  3. In a small bowl, mix baking powder, salt, pepper, and garlic powder. Toss wings in this mixture to coat evenly.
  4. Arrange wings in a single layer on the wire rack. Bake for 45-50 minutes, flipping halfway, until crispy and golden.
  5. While wings bake, combine pineapple juice, soy sauce, brown sugar, ginger, garlic, and vinegar in a saucepan. Bring to a simmer.
  6. Stir in cornstarch slurry and cook for 2-3 minutes until thickened. Remove from heat and stir in sesame oil.
  7. Toss baked wings in the warm sauce to coat thoroughly.
  8. Garnish with sesame seeds and green onions before serving.

Notes

For extra crispiness, refrigerate the seasoned wings on the rack for 1-4 hours before baking to dry out the skin.