Save This
Whenever I need something that wows without a lot of fuss, these brown sugar pineapple wings never disappoint for busy nights. That sweet and sharp glaze gives such a sticky finish, turning regular wings into a standout dish that'll make anyone want seconds.
The first time I whipped these up was during a last-minute hangout, and they vanished way quicker than any takeout ever has. Since then, these sticky pineapple wings are our family’s Friday must-have. My kids can’t stop asking for them every week.
Tasty Ingredients
- Cornstarch thickens everything up so the sauce hugs each wing just right.
- Pineapple chunks get stirred into the sauce at the end, popping through with some sweet, tropical bites.
- Fresh ginger and garlic lay down all that fragrant flavor. Fresh really does matter for the punch.
- Brown sugar makes the glaze sticky and gives a deep caramel vibe. Go dark for a bit more richness.
- Soy sauce brings that umami magic to balance sweetness. Grab the low sodium kind to keep salt in check.
- Pineapple juice softens the meat and keeps things naturally sweet. Canned or fresh, both will work just fine.
- Chicken wings split into drumettes and flats means more glaze coverage. Grab ones that look nice and plump for best results.
Simple How-To Guide
- Coat Wings With Glaze
- As soon as the wings are out of the oven, move them into a big bowl. Drizzle over that warm pineapple sauce and toss them around till every piece is nice and sticky.
- Mix Up the Glaze
- Now take the leftover marinade, pour it into a saucepan, and toss in the pineapple chunks. Keep it on medium till you see a lazy bubble, then slowly stir in your cornstarch mix—keep whisking. Once it turns thick and smooth, you’re good to go.
- Make Cornstarch Mix
- While those wings are baking, just stir water with cornstarch until it’s totally smooth. This will make your sauce shiny and thick instead of murky.
- Bake Your Chicken
- Lay each marinated wing on your lined tray, giving them elbow room so they crisp. Sprinkle a pinch of salt and pepper, then slide into the oven for 25–30 minutes. You're looking for crisp golden skin and chicken cooked through to about 74°C inside.
- Let Wings Soak
- Drop wings into the marinade, rolling so they’re totally covered. Cover everything up and stick it in the fridge for at least half an hour. If you have time, overnight makes it even better.
- Put Together The Marinade
- In your biggest bowl, mix pineapple juice, soy, brown sugar, grated ginger, and minced garlic. Stir till the sugar’s all gone. This is the secret behind juicy, tasty wings.
- Get The Oven Ready
- Flip your oven on to 200°C and place parchment on a sheet pan. That way cleanup is fast and the wings brown evenly too.
Save This
You can’t skip the ginger for this one. I tried leaving it out once when I ran out and something was missing—it lost that warm zip that cuts through the sweetness. Fresh ginger really changes the game. My grandma used to keep a chunk in the freezer wrapped up for grating anytime.
Plan Ahead Choices
Longer marinating means bolder flavor, so it’s great to prep wings and marinade up to a whole day ahead and keep them chilling in the fridge. The sauce is easy to make ahead too—just rewarm it when you need it before tossing with your hot wings.
Swaps & Alternatives
Not into pineapple? Swap in orange juice for a citrusy change-up. Want heat? Sriracha or chili flakes do the trick in the marinade. You could use honey instead of brown sugar, but the taste will shift a bit. If you don’t want soy, coconut aminos bring that salty kick and work for gluten free too.
How To Serve
Serve those sweet-sticky wings with sides that keep things fresh—think a crunchy cucumber salad or a basic slaw with a light vinegar dressing. Want something cozy? Pile them up next to coconut rice. Chopped cilantro, sesame seeds, or sliced scallions over the top will finish everything off with a fresh pop.
Keeping Leftovers
Pop extra wings into a container and refrigerate for up to three days. If you want to bring back some crisp, reheat them in a 350°F oven for ten minutes. The glaze thickens up cold, so stir in a little pineapple juice if you need to loosen them. Don’t freeze once glazed—they lose their texture.
Save This
Common Queries
- → What's the best marinating time for chicken wings?
For tasty wings, soak them in the marinade for 30 minutes. If you can, leave them overnight for bolder flavor.
- → Should I use fresh pineapple juice?
Absolutely! Fresh juice gives a vibrant, natural flavor. Store-bought works fine too if that's what you have.
- → Is there a good alternative to soy sauce?
Yes, try tamari or coconut aminos. Both options provide similar taste while keeping things gluten-free.
- → When are the wings done cooking?
Check if the inside hits 75°C and the skin turns nice and golden. That's when they're good to go!
- → Can these be made in an air fryer?
Yes! Cook them at 200°C for about 20–25 minutes, flipping them halfway through so they cook evenly.