Pineapple-Teriyaki Chicken Wings

If you’re looking for a show-stopping appetizer or game-day snack, these Pineapple-Teriyaki Chicken Wings are exactly what you need. Sweet, tangy, and sticky, they’re glazed in a sauce made with pineapple juice, teriyaki, honey, and aromatic ginger and garlic. Each bite is packed with Asian-inspired flavor, and the wings are baked to perfection with a caramelized, sticky finish.

Whether you’re hosting a party, cooking for family, or craving a finger-licking weeknight dinner, these wings deliver maximum flavor with minimal fuss.

Why You’ll Love This Recipe

Here’s why these pineapple-teriyaki wings are destined to become a favorite:

• Sweet and tangy glaze: Pineapple juice adds natural sweetness that balances soy sauce and garlic.
• Sticky and caramelized: Baked wings are perfectly coated in a thick, glossy sauce.
• Quick and easy: Just 50 minutes from prep to table.
• Versatile serving options: Great for parties, game day, or casual dinners.
• Customizable: Add chili flakes for heat or swap honey for maple syrup.
• Low-lactose-friendly: Perfect for those sensitive to dairy.

Ingredients Breakdown

This recipe serves 4 people and is simple to prepare with common pantry ingredients.

Chicken Wings

• 2 lbs chicken wings, split at the joints

Sauce

• ½ cup pineapple juice
• ⅓ cup teriyaki sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• ½ teaspoon black pepper

Tools & Equipment Needed

• Baking sheet
• Parchment paper
• Small mixing bowl
• Measuring cups and spoons
• Pastry brush (for glazing)
• Oven or grill
• Tongs for flipping wings

Step-by-Step Instructions

Follow these steps for sweet, sticky, perfectly cooked pineapple-teriyaki wings:

Step 1: Preheat Oven and Prep Wings

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• Place chicken wings on the sheet, ensuring they are evenly spaced for proper cooking.

Step 2: Bake the Wings

• Bake wings for 25 minutes, flipping halfway through to ensure even cooking.
• This initial bake ensures wings are cooked through and starting to crisp.

Step 3: Make the Pineapple-Teriyaki Sauce

• In a small bowl, mix together:
  • ½ cup pineapple juice
  • ⅓ cup teriyaki sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • ½ teaspoon black pepper
• Whisk until fully combined.

Step 4: Glaze and Finish Baking

• Brush the sauce over the baked wings generously.
• Return wings to the oven for an additional 15 minutes to caramelize and thicken the glaze.
• Optional: Broil for the last 2–3 minutes for extra crispiness.

Step 5: Serve and Enjoy

• Serve wings hot, with extra sauce on the side for dipping.
• Garnish with sesame seeds, sliced green onions, or a sprinkle of chili flakes for a pop of color and flavor.

Tips & Variations

• Grill option: For a smoky flavor, grill wings instead of baking.
• Spice it up: Add chili flakes or Sriracha to the sauce for heat.
• Thicker glaze: Reduce sauce in a small pan for 5 minutes before brushing onto wings.
• Crispier wings: Pat wings dry before baking and broil for the last 2–3 minutes.
• Sweetener swap: Honey can be replaced with maple syrup for a slightly different flavor profile.

Flavor Profile & Pairings

• Taste: Sweet, tangy, with savory umami from teriyaki and a touch of ginger heat.
• Texture: Sticky, caramelized exterior with juicy, tender meat inside.
• Pairings: Serve with steamed rice, sautéed vegetables, or a crisp Asian-style slaw for a complete meal.

Nutritional Overview

Estimated nutrition per serving (¼ of recipe):

Nutrient	Amount
Calories	320 kcal
Protein	22 g
Fat	18 g
Saturated Fat	5 g
Unsaturated Fat	10 g
Carbohydrates	15 g
Sugar	12 g
Fiber	0.5 g
Sodium	850 mg
Cholesterol	85 mg

Dietary notes: Low-lactose, high-protein, suitable for keto-friendly modifications with sugar-free teriyaki sauce.

Make-Ahead & Meal Prep Tips

• Pre-bake wings: Cook wings partially ahead of time; glaze and finish before serving.
• Sauce storage: Make extra sauce and refrigerate in an airtight container for up to 5 days.
• Freezing wings: Fully cooked wings can be frozen for up to 3 months; reheat in oven at 375°F for 10–12 minutes.

FAQs

Q: Can I use frozen wings?
A: Yes, thaw completely before baking for even cooking.

Q: How do I make wings extra sticky?
A: Brush sauce multiple times during the final 15-minute bake and broil briefly.

Q: Can I make this gluten-free?
A: Use tamari instead of soy sauce and ensure teriyaki sauce is gluten-free.

Q: How do I prevent wings from being soggy?
A: Pat wings dry before baking and avoid overcrowding the sheet.

Q: Can I double the recipe for a party?
A: Yes, just use two baking sheets to avoid crowding, ensuring even cooking and crispiness.

Cooking Timeline (at a Glance)

Step	Time
Preheat oven & prep wings	10 min
Initial bake	25 min
Make sauce & glaze wings	5 min
Final bake	15 min
Optional broil	2–3 min
Total	50 min

Serving Suggestions

• Serve wings hot with extra glaze on the side.
• Garnish with sesame seeds or sliced green onions.
• Pair with steamed jasmine rice, stir-fried vegetables, or Asian slaw for a full meal.
• Great for game day, parties, or casual weeknight dinners.

Recipe Variations

1. Spicy Pineapple Wings: Add Sriracha or chili flakes to the sauce.
2. Grilled Pineapple Wings: Grill wings for smoky flavor and brush with sauce while cooking.
3. Sticky Soy-Lime Wings: Add lime juice and zest to the sauce for extra tang.
4. Honey-Ginger Wings: Increase honey and ginger for a sweeter, spicier glaze.

Ingredient Spotlight

Pineapple Juice

• Flavor: Adds natural sweetness and tropical tang.
• Tip: Use fresh juice if possible; canned juice works in a pinch.

Teriyaki Sauce

• Flavor: Provides umami and depth.
• Tip: Choose a low-sodium version if monitoring salt intake; adjust soy sauce accordingly.

Chicken Wings

• Selection: Split at joints for even cooking.
• Tip: Pat dry for crispier skin and better sauce adherence.

Pro Cooking Tips

• Pat wings dry before baking for maximum crispiness.
• Broil briefly at the end for a sticky, caramelized finish.
• Brush wings with sauce multiple times for thicker glaze.
• Use parchment paper to prevent sticking and simplify cleanup.

Storage & Freezing Guide

• Refrigerator: Store cooked wings in an airtight container up to 3 days.
• Freezer: Fully cooked wings freeze well up to 3 months; thaw and reheat in oven.
• Sauce: Store extra sauce separately in fridge for up to 5 days.

Expanded Conclusion

These Pineapple-Teriyaki Chicken Wings are the perfect balance of sweet, tangy, and savory, with a sticky, caramelized glaze that makes them irresistible. Easy enough for weeknights yet impressive for parties, these wings are sure to become a crowd favorite.

Whether baked or grilled, served with rice or on their own as an appetizer, the combination of pineapple, teriyaki, honey, garlic, and ginger delivers a flavor-packed experience in every bite. Perfect for game day, family dinners, or casual entertaining, these wings are a simple yet bold way to impress everyone at the table.

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