Get ready to fall in love with the sweet tropical flair of Sticky Pineapple Brown Sugar Wings! These oven-baked beauties are bathed in a glossy glaze of pineapple juice, brown sugar, a bit of savory soy sauce, and warming ginger, resulting in wings that are finger-lickin’ good and downright irresistible. Whether you’re gathering friends for the big game or just craving something bold and fun for dinner, these wings deliver big flavor with minimal fuss—truly a dish that brings a smile with every sticky bite.
Ingredients You’ll Need
You don’t need a mile-long grocery list to create something crave-worthy. Each ingredient in this recipe has a starring role, whether it’s giving the wings their signature golden crust or infusing the glaze with unforgettable sweet-salty depth. Here’s what you’ll want to have ready:
- Chicken wings: Go for party wings or drums/flats with the tips removed—they bake up crisp and juicy, perfect for soaking up that sticky glaze.
- Pineapple juice: The secret to that tropical tang—it sweetens and brightens the sauce all at once.
- Brown sugar: Brings caramelly notes and extra stickiness to make the glaze irresistible.
- Soy sauce: Just enough saltiness and umami to anchor the sweetness.
- Apple cider vinegar: Perks up the glaze with gentle acidity; don’t skip it!
- Garlic: Freshly minced garlic makes the sauce sing with savory depth.
- Ginger: Grated ginger adds zing and a warm, subtle heat.
- Black pepper: Just a dash for a little background bite.
- Cornstarch + water: This optional thickener really gives the glaze that velvety, glossy finish.
- Green onions: Fresh, sharp, and colorful—the garnish that wakes up your taste buds.
- Sesame seeds (optional): For a touch of nutty crunch and to complete the look.
How to Make Sticky Pineapple Brown Sugar Wings
Step 1: Prep the Wings and Oven
Begin by heating your oven to 400 °F (200 °C). Line a baking sheet with foil—you’ll thank yourself at cleanup time—and set a wire rack on top to let the air circulate and help those wings crisp up all over. Give the wings a good pat dry with paper towels; this is the trick for maximum crispiness! Sprinkle with black pepper, arrange them in a single layer on the rack, and get ready for golden, crackly results.
Step 2: Bake the Wings
Pop the tray in the oven and let the wings bake for 35–40 minutes, flipping them at the halfway mark. This ensures even browning, and that irresistible outer crunch. You’ll see golden edges and sizzling skin—exactly what you want for wings ready to soak up all that sweet pineapple brown sugar magic.
Step 3: Make the Glaze
While the wings work their magic in the oven, combine pineapple juice, brown sugar, soy sauce, apple cider vinegar, garlic, and ginger in a small saucepan. Bring it to a gentle boil over medium heat, stirring now and then until the sugar dissolves completely. Let it simmer for 5–7 minutes until the flavors mingle and the sauce thickens a bit. If you like an extra-thick, glossy glaze on your Sticky Pineapple Brown Sugar Wings, whisk in the cornstarch slurry and simmer for another minute or two until shiny and luscious.
Step 4: Toss and Glaze
Once your wings are beautifully crisp and cooked through, transfer them to a large bowl. Pour that dreamy pineapple glaze all over, tossing until every wing is coated in sunset-gold sticky goodness. The smell alone will have everyone drifting into the kitchen.
Step 5: Set the Glaze
For the perfect finish, return the glazed wings to the rack and bake for just 3–5 minutes more. This quick trip in the oven gives the glaze a chance to set, turning sticky and caramelized so every bite is finger-licking perfection.
How to Serve Sticky Pineapple Brown Sugar Wings
Garnishes
A handful of chopped green onions adds a fresh bite and beautiful color, while a sprinkle of sesame seeds gives a nutty pop. These little extras bring the dish together and make your Sticky Pineapple Brown Sugar Wings truly party-worthy in both flavor and appearance.
Side Dishes
These wings play well with all sorts of sides—think crisp slaw, charred corn, or cool slices of cucumber. If you’d like to keep the theme tropical, try serving them with grilled pineapple or coconut rice. No matter what you choose, these wings will be the star of the show.
Creative Ways to Present
Give your Sticky Pineapple Brown Sugar Wings a playful twist by stacking them on a platter with pineapple chunks and lime wedges for a fresh burst. For finger-food flair, serve them in parchment cones at your next backyard party, or set them out on a cake stand to turn your table into a tropical wing oasis!
Make Ahead and Storage
Storing Leftovers
Got extras? Store any leftover wings in an airtight container in the fridge for up to three days. The glaze keeps the chicken juicy and flavorful, even after refrigeration—midnight snacks have never tasted better.
Freezing
If you want to freeze Sticky Pineapple Brown Sugar Wings, let them cool completely before sealing in a freezer-safe container or zip bag. They’ll keep their flavor and texture for up to two months; just be sure to separate any layers with parchment to prevent sticking.
Reheating
To reheat, arrange the wings on a baking sheet and warm in a 350 °F (175 °C) oven until heated through—the glaze should turn sticky and glossy again. Microwaving works in a pinch, but the oven brings back the original texture best.
FAQs
Can I use canned pineapple juice for the glaze?
Absolutely! Canned pineapple juice works beautifully and is easy to find. If you prefer, fresh-pressed juice is also delicious and can add a brighter, zingier flavor to your Sticky Pineapple Brown Sugar Wings.
What’s the best way to make the wings extra crispy?
Patting the wings dry before baking and using a wire rack for airflow are key. You can also sprinkle them very lightly with a little baking powder (not baking soda!) along with the pepper to enhance crispiness.
Can I make this recipe gluten-free?
Yes! Simply swap the regular soy sauce for a gluten-free tamari or coconut aminos and double-check that your cornstarch is certified gluten-free. The wings will be just as delicious and satisfying!
Is there a way to make the glaze spicier?
For those who love a little heat, add a pinch of red pepper flakes, some sriracha, or a finely chopped fresh chili when simmering the glaze. The sweet pineapple and brown sugar balance the spice beautifully.
Do I have to return the wings to the oven after glazing?
That extra 3–5 minutes in the oven helps set the glaze, making the wings delightfully tacky and caramelized. If you’re short on time, you can skip this step, but the extra finish is worth it for true Sticky Pineapple Brown Sugar Wings magic.
Final Thoughts
If you’re searching for a recipe that turns heads and wins hearts, Sticky Pineapple Brown Sugar Wings are it! Bursting with tropical flavor, so easy to make, and pure fun to share, these wings deserve a spot at your next gathering—or anytime you want to treat yourself to something special. Go ahead, grab those napkins, and let the party begin!
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Sticky Pineapple Brown Sugar Wings Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Halal
Description
These Sticky Pineapple Brown Sugar Wings are a crave-worthy appetizer featuring oven-baked chicken wings tossed in a glossy, sweet-tangy glaze made from pineapple juice, brown sugar, garlic, soy, and ginger. Finished under high heat for a caramelized coat, they’re perfect for parties, game day, or anytime you want a tropical twist on classic wings.
Ingredients
For the Wings
- 2 lb chicken wings, tips removed and split
- 1/2 teaspoon black pepper
For the Pineapple Brown Sugar Glaze
- 1 cup pineapple juice
- 1/2 cup brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
For Garnish
- 2 tablespoons chopped green onions
- Optional: sesame seeds
Instructions
- Prep the Oven and Wings: Preheat your oven to 400 °F (200 °C). Line a baking sheet with foil for easier cleanup and place a wire rack on top. Pat the chicken wings dry with paper towels, season them with black pepper, and arrange them in a single layer on the rack.
- Bake the Wings: Bake the wings for 35–40 minutes, flipping them halfway through to ensure both sides get crispy and golden.
- Make the Pineapple Brown Sugar Glaze: While the wings are baking, combine the pineapple juice, brown sugar, soy sauce, apple cider vinegar, minced garlic, and grated ginger in a saucepan over medium heat. Bring the mixture to a gentle boil, stirring often until the brown sugar is fully dissolved.
- Reduce and Thicken the Glaze: Let the glaze simmer for 5–7 minutes to reduce and slightly thicken. If you prefer a more syrupy glaze, stir in the optional cornstarch slurry and cook for another 1–2 minutes until the glaze is glossy and thickened to your liking.
- Glaze the Wings: Remove the baked wings from the oven and transfer them to a large bowl. Pour the pineapple glaze over the wings and toss thoroughly to coat each wing evenly.
- Set the Glaze: Place the glazed wings back onto the wire rack and return the tray to the oven. Bake for an additional 3–5 minutes to set the sticky glaze.
- Garnish and Serve: Transfer the sticky wings to a serving platter. Garnish with chopped green onions and a sprinkle of sesame seeds if desired, and serve hot.
Notes
- Drying the wings before baking helps them become extra crispy in the oven.
- Adjust the glaze sweetness by adding less or more brown sugar or pineapple juice as you like.
- The cornstarch slurry is optional, but it gives the glaze a thicker, stickier finish.
- For extra heat, add a pinch of chili flakes or a dash of hot sauce to the glaze.
- Baking on a rack allows fat to drip away and crisps the wings more evenly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American, Tropical Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 18g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 96mg