Description
These Brown Sugar Pineapple Chicken Wings are a perfect balance of sweet and savory with a sticky, caramelized glaze made from pineapple juice, brown sugar, and soy sauce. Crispy baked wings coated in a tropical-inspired sauce make a delicious appetizer or main course that’s sure to impress at any party or dinner.
Ingredients
Scale
Chicken Wings
- 2½ pounds chicken wings (split and tips removed)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce and Garnish
- 1 cup pineapple juice
- ½ cup brown sugar (packed)
- ¼ cup soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Sliced green onions (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat and Prepare Wings: Preheat your oven to 400°F and line a baking sheet with foil or parchment paper. Toss the chicken wings with olive oil, salt, and black pepper to coat evenly, then arrange them in a single layer on the baking sheet.
- Bake Wings: Bake the wings for 40–45 minutes, flipping them halfway through cooking, until they are golden brown and crispy.
- Make the Sauce: While the wings bake, combine pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger in a saucepan over medium heat. Stir occasionally and bring the mixture to a simmer.
- Thicken the Sauce: Once simmering, stir in the cornstarch slurry and continue to cook for 2–3 minutes until the sauce thickens. Remove the pan from heat.
- Toss Wings in Sauce: When the wings are done baking, transfer them to a large bowl and toss them thoroughly with the pineapple brown sugar glaze to coat all the wings evenly.
- Optional Caramelization: For an extra glossy and caramelized finish, return the coated wings to the baking sheet and broil for 2–3 minutes, watching closely to avoid burning.
- Garnish and Serve: Garnish the wings with sliced green onions and sesame seeds if desired, then serve immediately.
Notes
- For extra flavor, marinate the wings in half of the sauce for 1–2 hours before baking.
- This recipe works well with drumettes or boneless wings as an alternative to split wings.
- Add crushed red pepper flakes to the sauce for a sweet-and-spicy variation.
