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pineapple teriyaki chicken wings recipe featured
Avatar photoSara Khalid

Pineapple Teriyaki Chicken Wings Recipe (Sweet & Sticky)

Juicy chicken wings glazed in a homemade sweet and tangy pineapple teriyaki sauce, perfectly sticky and bursting with island-inspired flavor. A crowd-pleasing fusion dish ideal for parties or weeknight dinners.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAINTENANCE:
  • 3 lbs (1.36 kg) chicken wings, split and tips removed
  • 1/4 tsp black pepper
  • FOR THE HOMEMADE TERIYAKI SAUCE:
  • 1 cup (240ml) unsweetened pineapple juice
  • 1/2 cup (120ml) soy sauce (or tamari)
  • 1/3 cup (67g) packed light brown sugar
  • 1/4 cup (60g) packed golden brown sugar
  • 1 tbsp (10g) fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 tbsp rice vinegar
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • Baking sheet
  • Wire rack
  • Saucepan
  • Mixing bowls
  • Tongs

Method
 

  1. pineapple teriyaki chicken wings recipe recipeCard1
  2. Prepare and Dry the Chicken Wings
  3. Place the chicken wings in a large bowl and pat them thoroughly dry with paper towels to remove excess moisture. This ensures a crisp texture during baking. For better results, let them air-dry in the refrigerator for 30 minutes.
  4. Par-Bake the Wings for Crispness
  5. Preheat the oven to 400°F (200°C). Arrange wings on a wire rack set over a baking sheet. Bake for 25 minutes, flipping halfway, until golden and crispy. Remove and set aside.
  6. Simmer the Homemade Teriyaki Glaze
  7. In a saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, ginger, garlic, rice vinegar, and red pepper flakes. Bring to a simmer, stirring. Mix cornstarch and cold water, then whisk into sauce. Simmer 3–5 minutes until thickened.
  8. Glaze the Wings in the Sauce
  9. Transfer wings to a bowl. Pour half the warm sauce over them and toss to coat. Reserve remaining sauce. Return to oven for 5 minutes to set glaze.
  10. Garnish and Serve Immediately
  11. Arrange on a platter, drizzle with extra sauce, and top with sliced green onions. Serve hot.

Nutrition

Calories: 315 | Carbohydrates: 18 | Protein: 26 | Fat: 14 | Fiber: 1 | Sugar: 15

Notes

STORAGE: Store in airtight container in fridge up to 3 days. Reheat in oven to preserve crispness. Freeze plain wings for up to 2 months.
MAKE AHEAD: Par-bake wings and chill; glaze and reheat before serving.
SUBSTITUTIONS: Use tamari for gluten-free, coconut sugar for refined sugar-free, or skinless thighs for leaner option.
PRO TIPS: Dry the wings thoroughly. Dissolve cornstarch in cold water first. Simmer glaze gently to avoid burning.
SERVING SUGGESTIONS: Serve with steamed rice, grilled pineapple, or alongside a crisp green salad.
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