Sticky Pineapple Teriyaki Wings

Sticky pineapple-teriyaki chicken wings in three simple steps take the classic crowd-pleasing favorite and give them a tropical twist with pantry-friendly ingredients. These wings bake up golden and juicy, finished with an irresistibly glossy glaze that is both sticky and bright with pineapple flavor. This has quickly become my go-to party appetizer for bringing a taste of summer to any table.

The first time I made these was for a family movie night. My kids scraped the platter clean and asked when we could make them again. Now these wings always disappear at potlucks and game day gatherings.

Gather Your Ingredients

• Chicken wings split at the joints: These are easier to pick up and bake more evenly Look for fresh plump wings free from discoloration
• Pineapple juice: Adds a burst of tangy sweetness Use pure juice not syrup or drink blends for best results
• Teriyaki sauce: Provides deep umami flavors Go for a thick sauce with a balance of soy and ginger if possible
• Honey: Brings natural sweetness and helps form a glossy sticky glaze Raw or local honey offers extra flavor
• Soy sauce: Layers in savory depth Low sodium soy sauce is best if you like to control the saltiness
• Minced garlic: Gives classic aromatic warmth Fresh garlic packs more punch but jarred works too in a pinch
• Grated ginger: Adds gentle heat and fresh zip Use the edge of a spoon to scrape skin off fresh ginger before grating
• Black pepper: Enhances flavor with a mild kick Use freshly ground for maximum aroma

How to Make It

Prep the Wings:

Dry the chicken wings thoroughly with paper towels This helps the skin crisp up when baking Line a baking sheet with parchment for easy cleanup and evenly space the wings so they bake instead of steam

First Bake:

Place the wings in your preheated oven at four hundred degrees Fahrenheit Bake for twenty five minutes making sure to flip each wing over halfway through This step ensures the wings cook through and start getting golden edges

Mix and Glaze:

While the wings bake whisk together pineapple juice teriyaki sauce honey soy sauce minced garlic grated ginger and black pepper in a bowl For the most flavorful glaze stir well and taste to balance sweet and salty Brush this sauce all over the wings after the first bake then return them to the oven

Final Bake and Serve:

Bake the glazed wings for fifteen more minutes The sauce will bubble thicken and cling to the wings creating that signature sticky finish Serve hot with extra sauce if you like a little more dip

My favorite part is stirring up the sauce My kids love helping with this step and sometimes sneak little spoonfuls while I am brushing the glaze over the wings Heat from the fresh ginger adds a special zing to the sweet and tangy blend

Flavor Boosters

Cool any leftovers to room temperature before refrigerating so they stay juicy. Place in an airtight container and use within three days for best flavor and texture. To reheat lay wings on a sheet pan and warm in a three hundred fifty degree oven until hot and sticky again. The glaze will soften in the fridge but returns to perfect with a quick bake.

Serving Suggestions

Stack these wings high on a platter and sprinkle with green onions or toasted sesame seeds for a pop of color. I like to offer extra pineapple-teriyaki sauce as a dip on the side. Serve with simple steamed rice or crunchy slaw if you want to turn them into a meal.

Creative Twists

If you have fresh pineapple feel free to blend it for the juice. Maple syrup works in place of honey for a more earthy glaze. Gluten free teriyaki and soy sauce let you make this recipe without wheat. Boneless chicken thighs make a fun alternative when wings are not available.

Friends have shared that these wings were the hit of their holiday gatherings. One neighbor even made them with tofu for a vegetarian twist and loved the results. Every time I bring these to a potluck someone asks for the recipe by the end of the night.

Common Questions About This Recipe

→ How do I achieve extra crispy wings?

For crispier skin, pat the wings dry before baking and bake on a wire rack. Increase oven temperature briefly at the end if desired.

→ Can I use fresh pineapple juice?

Yes, fresh pineapple juice intensifies the fruity sweetness and adds a subtle tang to the glaze.

→ Is it possible to grill these wings?

Absolutely! Grill the wings over medium heat, basting with glaze, for smoky-sweet flavor and caramelized texture.

→ What sides pair well with these wings?

Serve with steamed rice, grilled vegetables, or crisp coleslaw to complement the sweet-savory glaze.

→ How can I make the glaze spicier?

Add a dash of chili flakes or sriracha to the glaze for extra heat and depth of flavor.