Sticky 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
Scale
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
