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

Scale

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

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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