Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe
Introduction
These sticky pineapple-teriyaki chicken wings are a sweet and savory delight, perfect for parties or a tasty weeknight treat. With a rich glaze combining tropical pineapple and classic teriyaki flavors, they’re sure to become a favorite.
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). Arrange 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, combine pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper in a bowl. Brush this sauce over the wings and return them to the oven for another 15 minutes. Serve hot with extra sauce on the side.
Tips & Variations
- For extra crispiness, broil the wings for 2-3 minutes after baking, but watch carefully to prevent burning.
- Substitute chicken drumettes if preferred, adjusting cooking time as needed.
- 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 about 10 minutes to keep them crispy, or microwave briefly if in a hurry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken wings for this recipe?
Yes, just make sure to thaw them completely and pat dry before baking to ensure they cook evenly and get crispy.
Is this sauce suitable for grilling the wings?
Absolutely! Brush the sauce onto grilled wings during the last few minutes of cooking to avoid burning the honey and soy mixture.
PrintSticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe
These Sticky Pineapple-Teriyaki Chicken Wings offer a perfect balance of sweet and savory flavors with a tropical twist. Baked to crispy perfection and glazed with a luscious pineapple-teriyaki sauce, these wings make an irresistible appetizer or snack for any occasion.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
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 the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken wings.
- Bake the Wings: Place the chicken wings on a baking sheet lined with parchment paper to prevent sticking. Bake for 25 minutes, flipping the wings halfway through to ensure even cooking and crispiness.
- Prepare and Apply Sauce: While the wings bake, mix the pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper in a bowl to create the glaze. After the initial bake, brush this sauce generously over the wings, then return them to the oven for another 15 minutes to caramelize and infuse the flavors.
- Serve: Remove the wings from the oven and serve hot with extra sauce on the side for dipping.
Notes
- For extra crispiness, broil the wings for 2-3 minutes after the final bake but watch closely to avoid burning.
- Adjust the amount of honey to control the sweetness of the glaze.
- Use gluten-free soy sauce if you want to make the recipe gluten-free.
- These wings can be prepared ahead of time and reheated in the oven for best texture.
Keywords: chicken wings, teriyaki chicken wings, pineapple chicken wings, baked chicken wings, sticky wings, appetizer, party food
