Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe

Introduction

These sticky pineapple-teriyaki chicken wings combine sweet pineapple juice with savory teriyaki for a deliciously glazed treat. Perfect for parties or game day, they offer crispy skin and a tangy, sticky finish that will have everyone asking for more.

Ingredients

• 2 lbs chicken wings, split at joints
• 1/2 cup pineapple juice
• 1/3 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and arrange the chicken wings in a single layer without crowding. Bake for 25 minutes, then flip each wing to ensure even browning.
2. Step 2: While the wings bake, whisk together pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper in a mixing bowl until fully combined. Adjust sweetness by adding more honey if desired.
3. Step 3: Remove the wings from the oven and brush them generously with the pineapple-teriyaki glaze. Return to the oven and bake for another 15 minutes until caramelized and bubbly. For extra crispiness, broil for 2-3 minutes—watch closely to prevent burning.

Tips & Variations

• Broil wings for a few minutes at the end to achieve perfectly crispy skin, but keep a close eye on them to avoid charring.
• For a smoky flavor, grill the wings instead of baking; brush with glaze during the last 5 minutes of cooking.
• Space wings out on the pan to prevent steaming and ensure they crisp up nicely.
• If the glaze thickens too much while baking, thin it with a splash of pineapple juice before serving.
• Add 1/2 tsp crushed red pepper flakes to the sauce for a sweet and spicy kick.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven or air fryer for about 5 minutes until hot and crispy. The glaze holds its flavor well even after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings?

Yes! Just thaw them completely in the refrigerator overnight and pat dry with paper towels before cooking to help achieve crispy skin.

How can I make the wings less sweet?

Reduce the honey by half and increase the soy sauce by a teaspoon to balance the sweetness while keeping the tangy flavor from the pineapple juice.

Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe

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★★★★★

4.8 from 64 reviews

Sweet and tangy pineapple-teriyaki chicken wings with a sticky, glossy glaze perfect for parties or game day. The combination of fresh pineapple juice and thick teriyaki sauce creates irresistibly crispy, flavorful wings that balance sweetness, umami, and a hint of spice.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings (about 4–5 wings per serving) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Chicken Wings

• 2 lbs chicken wings – split at joints

Glaze Ingredients

• 1/2 cup pineapple juice (fresh or canned)
• 1/3 cup teriyaki sauce (thick, glossy bottled kind)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Prep and Bake the Wings: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to make cleanup easy. Spread the chicken wings out in a single layer without crowding to ensure crispiness. Bake for 25 minutes, then flip each wing carefully with tongs to promote even browning on both sides.
2. Make the Pineapple-Teriyaki Glaze: While the wings bake, combine pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper in a mixing bowl. Whisk thoroughly until fully incorporated. Taste and adjust the sweetness by adding more honey if desired.
3. Glaze and Finish Baking: After the initial 25 minutes baking, brush the wings generously with the pineapple-teriyaki glaze, ensuring the sauce gets into all the nooks and crannies. Return the wings to the oven for another 15 minutes until the sauce is bubbly and caramelized. For extra crispiness, broil for 2-3 minutes at the end—watch carefully to prevent burning. Serve hot with extra sauce reserved for dipping.

Notes

• For crispier wings, broil for the last 2-3 minutes but watch closely to avoid burning.
• Grilling the wings instead of baking adds a smoky flavor; brush with sauce during the last 5 minutes on the grill.
• Don’t overcrowd the baking sheet to prevent steaming. Wings need space to crisp up properly.
• If the glaze thickens too much, thin it with a splash of pineapple juice before serving.
• Leftovers store well in an airtight container in the fridge for up to 3 days.
• Reheat leftover wings at 350°F in the oven or 5 minutes in the air fryer for crispy, piping hot wings.
• Frozen wings can be used if fully thawed and patted dry before baking.
• To reduce sweetness, halve the honey and increase soy sauce by 1 tsp.
• Use 1/4 tsp ground ginger if fresh grated ginger is unavailable.
• Add 1/2 tsp crushed red pepper flakes to the glaze for a spicy kick if desired.

Keywords: pineapple teriyaki chicken wings, sticky wings, party appetizers, Asian-style wings, baked chicken wings, sweet and tangy wings