Sticky Pineapple-Teriyaki Chicken Wings are a deliciously tangy and sweet treat with a perfect balance of sticky teriyaki sauce and juicy pineapple flavor. These wings are crispy on the outside and tender on the inside, coated in a glaze that’s both flavorful and fun to eat. If you love a mix of sweet and savory, this recipe will quickly become a favorite.
I love making these wings when I want something easy to share with friends or family because they always bring people together. The pineapple adds a fresh, tropical twist that makes these wings stand out from the usual flavors. I find that marinating the wings for a bit helps soak up all the good flavors, making every bite even better.
One of my favorite ways to serve these wings is alongside a simple green salad or some steamed rice to balance out the sweetness. They also make a great appetizer for parties or game days because they’re easy to grab and packed with flavor. Honestly, once you try these, you’ll be reaching for that sticky sauce again and again!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings with tips removed work best for even cooking. You can also use drumettes or boneless wings if preferred. Just adjust cooking time slightly if smaller pieces.
Pineapple Juice & Crushed Pineapple: Use fresh juice if you can; it adds a bright, natural sweetness. Canned works fine, and crushed pineapple adds texture and flavor. For a less sweet option, reduce the sugar a bit.
Soy Sauce: This provides the salty, umami base. Low-sodium soy sauce is a good swap to control salt. If gluten-free, tamari is a great alternative.
Brown Sugar & Honey: These sweeten and help make the sticky glaze. Maple syrup or agave nectar can work instead of honey if needed.
Rice Vinegar & Fresh Ginger: They add the sharp and zesty notes balancing sweetness. White vinegar isn’t the best substitute here; try apple cider vinegar in a pinch.
Cornstarch Slurry: This thickens the sauce to that perfect sticky consistency. If you don’t have cornstarch, arrowroot or potato starch work well.
How Do You Get the Wings Crispy and Sticky Without Losing Juiciness?
Getting wings crispy and sticky requires attention to both cooking and glazing steps:
- Pat wings dry: Before cooking, dry them well. Moisture prevents crisping.
- High heat cooking: Bake at 400°F or fry on medium-high heat. This cooks them quickly and crisps skin.
- Use a wire rack when baking: Elevates wings to allow air circulation, keeping them crispy all around.
- Don’t glaze too early: Brush or toss wings with glaze after cooking, then briefly return to heat if desired. This keeps the glaze sticky without burning it.
- Make the glaze thick: Use the cornstarch slurry to thicken the sauce so it clings well to wings.
- Serve immediately: Sticky sauces harden as they cool, so these wings are best enjoyed hot.
Following these tips ensures your wings stay juicy inside with a crispy, shiny, sticky finish on the outside every time.
Equipment You’ll Need
- Baking sheet with a wire rack – I like using this to help the wings get crispy all over without sitting in their juices.
- Medium mixing bowls – perfect for whisking marinades and making the cornstarch slurry.
- Small saucepan – essential for simmering the sauce until thickened.
- Measuring cups and spoons – to get the right balance of ingredients.
- Frying pan or deep skillet (optional) – if you prefer pan-frying the wings instead of baking.
- Tongs – to toss the cooked wings in the glaze without burning your hands.
Flavor Variations & Add-Ins
- Spicy Kick: Add a teaspoon of chili flakes or hot sauce to the marinade for some heat.
- Different Proteins: Swap chicken wings for drumsticks or boneless thighs for more variety.
- Extra Pineapple: Top with fresh pineapple chunks or pineapple salsa for a fresh twist.
- Herbs & Seeds: Garnish with chopped cilantro, toasted sesame seeds, or sliced green onions for added flavor and crunch.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 pounds chicken wings, tips removed and wings split at the joint
- 1 cup pineapple juice (fresh or canned)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1/4 cup crushed pineapple, drained
- Sesame seeds, for garnish
- Chopped fresh parsley or green onions, for garnish
- Cooking oil for frying or baking
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, at least 1 hour for marinating (longer is better for flavor), and 35-40 minutes to cook in the oven or about 10-12 minutes if frying. Plus a few minutes to make the glaze and toss the wings. Overall, plan around 2 hours if you include marinating time.
Step-by-Step Instructions:
1. Mix the Marinade and Sauce:
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated fresh ginger, and crushed pineapple until well combined.
2. Marinate the Wings:
Put the chicken wings in a large zip-lock bag or bowl. Pour in half of the pineapple-teriyaki marinade. Seal or cover and refrigerate for at least 1 hour. For better flavor, you can marinate for up to 4 hours.
3. Cook the Wings:
- Oven Method: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the wings on the rack so air can circulate. Bake for 35-40 minutes, flipping halfway, until wings are cooked through and nicely crisped.
- Pan-Fry Method: Heat cooking oil in a skillet over medium-high heat. Cook wings in batches, turning occasionally, until golden brown and cooked through—about 10-12 minutes.
4. Make the Sauce Glaze:
Pour the remaining half of the marinade into a small saucepan. In another small bowl, mix cornstarch and water to make a slurry. Heat the marinade over medium heat until it starts to simmer. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and becomes glossy (about 2-3 minutes). Remove from heat and stir in sesame oil for extra flavor.
5. Coat and Serve:
Toss the cooked wings in the sticky pineapple-teriyaki glaze until well coated. Place them on a serving platter. Sprinkle with sesame seeds and chopped parsley or green onions. Serve immediately while hot and sticky for the best taste!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can! Just make sure to fully thaw the wings in the refrigerator overnight before marinating to ensure even cooking and better flavor absorption.
How Can I Make These Wings Spicier?
Add chili flakes, sriracha, or a dash of hot sauce to the marinade or glaze for a spicy kick. Adjust the amount to your heat preference!
Can I Prepare the Wings Ahead of Time?
Absolutely! Marinate the wings up to 4 hours ahead and keep them refrigerated. You can also make the glaze in advance and reheat gently when ready to serve.
What’s the Best Way to Store Leftovers?
Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in a skillet to keep them crispy.