Sticky Pineapple-Teriyaki Chicken Wings
Crispy baked chicken wings coated in a sweet and sticky pineapple teriyaki glaze. Perfect game day appetizer!
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.