Sticky Pineapple-Teriyaki Chicken Wings are a delicious combo of sweet, tangy pineapple and rich, savory teriyaki sauce all clinging to crispy, juicy wings. The pineapple adds a fresh burst of flavor that really brightens up the classic sticky wings, making them a crowd-pleaser every time.
I love making these for game days or casual get-togethers because they’re super fun to eat, and the sticky sauce means you definitely need extra napkins — but that’s part of the joy! One little tip I have is to toss the wings in the sauce while they’re still warm so the sauce really soaks in and gets that perfect glossy finish.
Serving these wings with a side of crunchy celery sticks or a simple green salad helps balance all the sweetness and richness, and I find they make any meal instantly feel festive. Honestly, these wings bring everyone around the table pretty fast, and they’re great for sharing and chatting as you snack away. I keep coming back to this recipe because it always makes an ordinary day feel a little more special.
Key Ingredients & Substitutions
Chicken Wings: Using fresh wings gives you crispy skin and juicy meat. If you want less fuss, try drumette-only wings—they’re easier to eat and cook evenly.
Pineapple Juice: Fresh pineapple juice adds a bright sweetness, but canned works well too. For a twist, swap some juice with orange juice for extra citrus zing.
Soy Sauce: This provides salty depth. Low-sodium soy sauce is great if you want less salt, or tamari for gluten-free.
Brown Sugar & Honey: Both add sweetness and help caramelize the sauce. You can replace honey with maple syrup for a different flavor or to avoid honey.
Fresh Garlic & Ginger: These bring fresh, sharp flavors. Ground versions can be used in a pinch but fresh always tastes better.
Rice Vinegar: Adds a mild tanginess that balances the sweet sauce. If unavailable, apple cider vinegar works as a substitute.
How Do I Get The Wings Crispy Without a Mess?
Getting crispy wings without oil splatters can be tricky. Here’s how I do it:
- Pat wings very dry with paper towels—moisture prevents crispiness.
- Use a large skillet with enough oil to coat the bottom but not flood it.
- Cook wings in a single layer; don’t crowd the pan to keep crispy skin.
- Let the wings cook undisturbed for several minutes before flipping.
- Turn wings carefully to crisp the other side, cooking until golden brown.
This way, you get that perfect crispy texture without a greasy kitchen. Then toss the hot wings in your sticky sauce for a glossy finish that sticks just right!
Equipment You’ll Need
- Large skillet or frying pan – I like it because it evenly crisps the wings and can hold plenty at once.
- Medium saucepan – perfect for simmering and thickening the sauce without splashes.
- Whisk – helps mix the sauce smoothly and break up the cornstarch clump.
- Measuring cups and spoons – keep everything precise for a balanced sauce.
- Cooking tongs – easy for flipping wings and tossing them in the sauce.
- Paper towels – essential for drying the wings for crispiness.
Flavor Variations & Add-Ins
Try swapping pineapple juice for orange juice for a citrus twist. Adding a splash of lime juice boosts tanginess. For extra heat, throw in chopped chili peppers or chili flakes. Garnish with sesame seeds or chopped cilantro for a fresh finish. You can also include sliced bell peppers or pineapple chunks in the sauce for more texture and flavor.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 2 pounds chicken wings, separated into drumettes and flats
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced (for garnish)
For the Pineapple-Teriyaki Sauce:
- 1 cup pineapple juice (preferably fresh)
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Time You’ll Need:
This recipe takes about 10 minutes to prepare, 15 minutes to cook the wings, and 5 minutes to make and thicken the sauce. Total time is roughly 30 minutes from start to finish—perfect for a quick and tasty meal or appetizer!
Step-by-Step Instructions:
1. Prepare the Wings
Pat the chicken wings dry using paper towels to remove excess moisture—this helps them crisp up nicely. Season lightly with salt and pepper all over.
2. Make the Pineapple-Teriyaki Sauce
In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and red pepper flakes if you’re using them. Bring the mixture to a gentle boil over medium heat.
3. Thicken the Sauce
Stir in the cornstarch slurry (cornstarch mixed with water) and keep simmering while stirring frequently until the sauce thickens into a glossy, sticky texture, about 3 to 5 minutes. Remove the sauce from heat and set aside.
4. Cook the Wings
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the wings in a single layer, working in batches if your pan isn’t big enough. Cook the wings for 5 to 7 minutes on each side, turning occasionally, until they’re golden brown, crispy, and cooked through.
5. Coat the Wings
Transfer the cooked wings to a large bowl. Pour the warm pineapple-teriyaki sauce over the top and toss gently to coat each wing evenly with the sticky glaze.
6. Serve and Enjoy!
Arrange the sticky wings on a serving plate and sprinkle with sliced green onions for a fresh, colorful finish. Serve immediately, and get ready for sticky fingers and delicious bites!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw the wings in the fridge overnight before cooking. Pat them dry well to ensure they get crispy when cooked.
Can I Bake Instead of Pan-Frying the Wings?
Absolutely! Preheat your oven to 425°F (220°C), arrange the wings on a baking sheet lined with foil or parchment, and bake for about 40-45 minutes, flipping halfway through. Then toss them in the pineapple-teriyaki sauce as usual.
How Long Can I Store Leftover Wings?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to keep the skin crispy and the sauce sticky.
Can I Make the Sauce Spicier?
For extra heat, simply add more red pepper flakes or a dash of sriracha to the sauce while simmering. Adjust to your spice preference!