Last summer barbecue, I threw together these Sticky Pineapple-Teriyaki Chicken Wings on a whim. My family devoured them before the burgers even hit the grill. That sweet pineapple tang mixed with sticky teriyaki glaze? Pure magic. I’ve tweaked the recipe since, landing on this foolproof version that’s crispy outside, juicy inside, and begs for seconds.
Perfect for game nights or casual dinners, these Teriyaki Chicken Wings Recipe skips the deep fryer but delivers all the flavor. The pineapple juice tenderizes the chicken while the sauce clings like it was meant to. One bite, and you’ll taste the islands—bright, caramelized bliss.
Ingredients for Sticky Pineapple-Teriyaki Chicken Wings
Grab these simple staples. I’ve scaled it for 4-6 people, but double up for crowds.
- 2 lbs chicken wings, split at joints, tips removed (about 20-24 pieces)
- 1/2 cup pineapple juice (fresh or canned, unsweetened)
- 1/3 cup teriyaki sauce (thick bottled kind works best)
- 1/4 cup brown sugar, packed
- 2 tbsp honey
- 1 tbsp low-sodium soy sauce
- 1 tbsp minced garlic (3 cloves)
- 1 tsp grated fresh ginger
- 1/2 tsp black pepper, freshly ground
- 2 tbsp cornstarch (for thickening sauce)
- 2 tbsp water (for slurry)
- 2 tbsp olive oil or avocado oil
- Salt to taste
- Sesame seeds and chopped green onions for garnish
That’s it—no fancy stuff. Pro tip: Pat wings dry for max crispiness.
How to Make Teriyaki Chicken Wings with Pineapple Glaze
Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Toss wings with 1 tbsp oil, salt, and pepper. Arrange skin-side up—no crowding.
Bake 35-40 minutes, flipping halfway, until golden and internal temp hits 165°F. Meanwhile, simmer pineapple juice, teriyaki sauce, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat. Stir until sugar dissolves.
Mix cornstarch and water into a slurry. Stir into sauce; boil 2 minutes until thick and sticky. Pull wings from oven, brush generously with half the glaze. Broil 2-3 minutes for caramelized edges. Flip, glaze again, broil once more. Watch close—they go from perfect to charred fast!
These Chicken Wing Recipes Baked style save time and mess. The sauce reduces to coat every ridge just right.
Pro Tips for Perfect Wing Sauce Recipes
Dry brine wings overnight in salt for extra juicy results. Use room-temp marinade ingredients for smooth mixing. Taste sauce before thickening—adjust honey if you like it less sweet. For crispier skin, air dry wings in fridge uncovered a few hours pre-bake.
- Broil in batches if needed; overcrowding steams them.
- Reserve glaze for dipping—boil used brush portions separately.
- Add chili flakes to sauce for spicy Teriyaki Wings kick.
Easy Variations on Chicken Wing Sauces
Swap pineapple for mango in Wing Recipes. Go spicy with sriracha in the glaze for heat. Air fryer? 400°F, 20 minutes, shake halfway. Grill? Medium heat, 25 minutes, turning often. BBQ sauce twist: Mix 2 tbsp into glaze for smoky depth.
Troubleshooting Teriyaki Wings
- Sauce too thin? Simmer longer or add more cornstarch.
- Wings soggy? Pat dry and use rack—air circulation is key.
- Not sticky enough? Broil longer, but tent with foil if browning fast.
- Too salty? Dilute with extra pineapple juice next time.
Ingredient Substitutions
- No fresh ginger? Ground works (1/2 tsp).
- Gluten-free? Tamari instead of soy/teriyaki.
- Less sugar? Coconut sugar or half the brown sugar.
- Chicken thighs? Cube and skewer for bites.
Storage and Serving for Chicken Wing Recipes
Store leftovers in airtight container up to 4 days. Reheat at 375°F 10 minutes, or air fryer 5 minutes. Freeze glazed wings 2 months; thaw and re-crisp. Serve with rice, coleslaw, or cucumber salad. These pair great with chilled beer—crowd-pleaser guaranteed.
Sprinkle sesame seeds and onions right before serving. They’ll vanish fast!
Frequently Asked Questions about Sticky Pineapple-Teriyaki Chicken Wings
Can I make Teriyaki Chicken Wings ahead? Marinate overnight, bake same day for best crunch.
Air fryer instructions? 400°F, 20 mins, flip at 10, glaze last 5.
How spicy are these wings? Mild sweet; add sriracha for heat in Chicken Wing Sauces.
Fresh vs canned pineapple juice? Both fine; fresh brighter flavor.
Double the sauce? Yes, perfect for dipping in Wing Sauce Recipes.
Low-carb version? Skip sugar, use erythritol; still sticky delicious.
Sticky Pineapple-Teriyaki Chicken Wings
Equipment
- Baking sheet with wire rack
- Saucepan
- Pastry brush
Ingredients
- 2 lbs chicken wings split at joints, tips removed
- 1/2 cup pineapple juice
- 1/3 cup teriyaki sauce
- 1/4 cup brown sugar packed
- 2 tbsp honey
- 1 tbsp low-sodium soy sauce
- 1 tbsp minced garlic
- 1 tsp grated fresh ginger
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp water for slurry
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat oven to 425°F. Line baking sheet with foil, top with wire rack. Toss chicken wings with 1 tbsp oil, salt, pepper. Bake skin-up 35-40 min, flip halfway, until 165°F.
- Simmer pineapple juice, teriyaki sauce, brown sugar, honey, soy sauce, garlic, ginger in saucepan until sugar dissolves.
- Mix cornstarch and water slurry; stir in. Boil 2 min until thick.
- Brush wings with half glaze. Broil 2-3 min. Flip, glaze, broil again until caramelized.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
- Pat wings dry for crispier skin.
- Reserve extra glaze for dipping—boil separately.
- Air fryer: 400°F, 20 min, shake halfway.
