Chicken wings: about two pounds split and tips removed for the best eating experience
Pineapple juice: pick 100 percent juice for bold sweet flavor and natural acidity
Brown sugar: adds deep caramel sweetness dark or light will both work but fresh soft sugar is best
Soy sauce: use a good quality always for rich umami and balance check sodium levels if you prefer less salt
Ketchup: brings a little tang and glossy red color pick one without extra sweeteners if possible
Apple cider vinegar: gives just the right zing and heightens fruity notes choose one with a crisp clean aroma
Garlic: fresh or pre-minced both work but fresh will give a brighter punch
Ground ginger: dried ginger adds a warming background note check the spice jar date so it is still fragrant
Chili flakes: for heat use more or less as you like and choose bright red for best flavor
Cornstarch: thickens the glaze to sticky perfection make sure it is lump free
Water: combines with cornstarch for a smooth slurry
Salt and pepper: to taste adjust both after the first bake taste a wing before adding more
Green onions: fresh sliced over top add bright color and a crisp bite only slice just before serving
Sesame seeds: for a nutty crunch plain or toasted seeds both work try to pick whole unbroken seeds
Instructions
Prepare the Wings:
Begin by preheating your oven to four hundred degrees Fahrenheit. Cover a baking sheet with foil and place a wire rack on top making sure it fits securely. Spray the rack lightly with oil so the wings will not stick while cooking.
Season and Bake:
Pat chicken wings dry with paper towels so the skin crisps up nicely. Season with salt and pepper on all sides then lay them in a single layer on the prepared rack. This allows air to circulate making them extra crispy. Place in the oven and bake for forty to forty five minutes flipping each wing halfway through. The skin should turn golden and feel crisp when pressed lightly with tongs.
Make the Glaze:
While the wings bake pour pineapple juice into a medium saucepan set over medium heat. Add brown sugar soy sauce ketchup vinegar garlic ginger and chili flakes. Using a whisk mix everything smoothly together. Bring the mixture up to a gentle simmer and stir every few minutes so the sugar dissolves and the sauce does not scorch.
Thicken the Sauce:
Mix the cornstarch and water together in a small bowl until fully smooth and no lumps remain. Drizzle this slurry into the simmering saucepan whisking constantly. Continue to cook while stirring until the sauce thickens and bubbles for about five minutes. You will notice it gets darker and glossy.
Glaze and Caramelize:
When the wings are fully cooked transfer them to a large bowl. Pour the hot glaze over all the wings. Use a big spoon or tongs to toss gently until each piece is well coated and shiny. Return the glazed wings to the wire rack. Place them back in the oven for about ten minutes. Watch closely as the glaze bubbles and caramelizes forming a sticky sweet crust that clings to each wing.
Finish and Garnish:
Once the glaze is set and looks syrupy pull the wings out of the oven. Sprinkle generously with freshly sliced green onions and plenty of sesame seeds while hot for flavor and crunch. Serve immediately while they are sticky and sizzling.
A plate of barbecue chicken wings with a sauce drizzled over them.
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A plate of barbecue chicken wings with a sauce drizzled over them. | myhomemaderecipe.com
You Must Know
Wings get extra crispy using an oven rack instead of baking directly on a tray
Pineapple juice brings natural enzyme tenderizing action making chicken juicy
Recipe adapts easily for parties just scale up and bake batches ahead
My favorite part is scraping the sticky glaze from the pan corners and tasting that deeply caramelized pineapple sugar. Sometimes my family will battle over the crispiest wings right from the rack and those moments are what make this dish memorable.
Storage Tips
Store any leftover wings in an airtight container in the fridge and enjoy within three days. To reheat place wings on a wire rack and warm in a hot oven for about ten minutes so the skin becomes crisp again. If freezing cool the wings before sealing tightly and then reheat from frozen on a baking tray so the texture stays closer to fresh. The glaze may look sticky at first but will loosen up again as it heats.
Ingredient Substitutions
If you run out of pineapple juice mango juice gives a tropical twist and works well. For a gluten free swap use tamari instead of regular soy sauce just be sure to taste for salt. Add a spoonful of sriracha in place of chili flakes if you prefer a smoky heat. If you need a sugar swap honey brings a floral note just remember it browns a little faster.
Serving Suggestions
These wings pair perfectly with crunchy slaw cool cucumber salad or simple steamed jasmine rice. For a party tray I like to garnish with extra lime wedges for squeezing and a sprinkle of fresh chopped cilantro for color. These also make an incredible filling tucked into lettuce wraps with a side of pickled veggies.
Cultural Note
Pineapple glazed wings channel the flavors of classic Asian American takeout along with Hawaiian barbecue inspiration which often features pineapple in savory marinades. The sweet spicy sticky style of glaze has roots in dishes served at family gatherings and festive events. Every cook has their own version and I am always tempted to try new twists each time I make them.
A plate of chicken wings covered in a sweet and spicy sauce.
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A plate of chicken wings covered in a sweet and spicy sauce. | myhomemaderecipe.com
Pro Tips
Always pat your wings very dry before seasoning for maximum crispness
Simmer the glaze gently so it does not burn and stir often for a glossy finish
Do not skip baking the glazed wings the second time as this step really locks in the flavor and sticky texture
Enjoy these wings fresh from the oven with your favorite sides. They are sure to become a new family favorite at any gathering.
Frequently Asked Questions
→ How do you achieve a sticky glaze on wings?
The glaze thickens as it simmers with cornstarch, creating a glossy, sticky coating for the wings.
→ Can I use fresh pineapple juice?
Yes, fresh pineapple juice adds vibrant flavor and works well in the glaze for these wings.
→ Should the wings be baked or fried?
Baking the wings on a wire rack makes them crispy without frying and helps the glaze adhere well.
→ What garnishes enhance the wings?
Sliced green onions and sesame seeds add crunch and freshness to the finished wings.
→ How spicy are these wings?
The chili flakes bring mild heat, but you can adjust the amount for your desired spice level.
→ Can these wings be made in advance?
You can bake the wings ahead and glaze them just before serving to retain the best texture.
Sticky Pineapple Glazed Wings
Golden chicken wings glazed in sweet pineapple sauce with savory hints and a spicy kick.
Prep Time
20 Minutes
Cook Time
55 Minutes
Total Time
75 Minutes
By: Susan
Category: Main Dishes
Difficulty: Intermediate
Cuisine: Fusion
Yield: 4 Servings (Approximately 20 wings)
Dietary: Dairy-Free
Ingredients
→ Main Ingredients
900 g chicken wings, separated, tips discarded
240 ml pineapple juice
110 g packed brown sugar
60 ml soy sauce
30 ml ketchup
15 ml apple cider vinegar
2 cloves garlic, finely minced
0.5 g ground ginger
0.5 g chili flakes
8 g cornstarch
15 ml water
Salt, to taste
Black pepper, to taste
→ Garnish
Green onions, thinly sliced
Sesame seeds
Instructions
Preheat oven to 200°C. Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with nonstick spray.
Pat chicken wings dry with paper towel. Season evenly with salt and black pepper. Arrange wings in a single layer on the prepared rack.
Roast the wings for 40 to 45 minutes, turning halfway through, until golden and crisp.
In a saucepan set over medium heat, combine pineapple juice, brown sugar, soy sauce, ketchup, apple cider vinegar, minced garlic, ground ginger, and chili flakes. Bring to a simmer, stirring occasionally.
In a small bowl, blend cornstarch with water until smooth. Whisk the slurry into the simmering glaze and cook until thickened, about 5 minutes.
Transfer baked wings to a large mixing bowl. Pour the hot glaze over the wings and toss until thoroughly coated.
Return glazed wings to the rack and bake for an additional 10 minutes to caramelize the coating.
Arrange wings on a platter, garnish with sliced green onions and a sprinkling of sesame seeds. Serve immediately.
Notes
Use a wire rack to ensure maximum air circulation and crisp skin during roasting.
Tools You’ll Need
Oven
Wire rack
Baking sheet
Saucepan
Mixing bowl
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
