Sticky Pineapple Teriyaki Chicken Wings
Sticky Pineapple Teriyaki Chicken Wings are crispy, juicy, and full of flavor. They solve the problem of bland chicken wings with a sweet and savory glaze. After making this many times, I know the secret to perfect browning. Crispy edges and juicy meat make these wings irresistible. Try my Lemon Raspberry Eclairs for a sweet finish. Jump to Recipe If you love recipes like this, you’ll also enjoy Lemon Raspberry Eclairs and Crispy Cowboy Burritos.
Why This Sticky Pineapple Teriyaki Chicken Wings Is Pure Comfort
- Crispy
- Juicy
- Sweet
- Savory
What You'll Need for Sticky Pineapple Teriyaki Chicken Wings
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 pounds chicken wings
- 1 cup pineapple chunks
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 garlic cloves
- 1 tablespoon grated ginger
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Pineapple juice
- Optional: Sesame seeds
- Optional: Green onions
- Optional: Cilantro
📝 Ingredient Notes
- Chicken wings: Use drumettes and flats for best texture.
- Pineapple: Fresh or canned works, but fresh adds more flavor.
- Soy sauce: Use low-sodium for better control of salt.
- Brown sugar: Adjust based on how sweet you want the glaze.
- Garlic: Fresh garlic has more flavor than pre-minced.
🛒 Tools & Equipment I Recommend
- Non-stick baking sheet — Prevents sticking and makes cleanup easier. → See on Amazon
- Measuring cups and spoons — Ensures accurate ingredient amounts for consistent results. → See on Amazon
How to Make Sticky Pineapple Teriyaki Chicken Wings
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Toss chicken wings with 1/4 cup soy sauce, 1/4 cup pineapple juice, garlic, and ginger. Let marinate for 30 minutes.
- Step 3: Place chicken wings on the baking sheet. Bake for 30 minutes, flipping halfway through.
- Step 4: In a small bowl, mix 1/4 cup soy sauce, 1/4 cup brown sugar, and 1/4 cup pineapple juice. Stir until dissolved.
- Step 5: Baste wings with the glaze during the last 10 minutes of baking. Top with pineapple chunks and serve.
Cook's Tips for Perfect Sticky Pineapple Teriyaki Chicken Wings
- Cooking tip: Basting the wings with the glaze on the last 10 minutes gives them a sticky, caramelized finish.
- Common mistake and fix: If the glaze burns, reduce the oven temperature to 375°F (190°C) and cover the wings with foil.
- Storing tip: Store leftovers in an airtight container in the fridge for up to 4 days.
- Serving tip: Serve with a side of rice or noodles to soak up the extra glaze.
Storing & Reheating Sticky Pineapple Teriyaki Chicken Wings
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Make the glaze and marinate the wings up to 24 hours in advance.
Freezing Sticky Pineapple Teriyaki Chicken Wings
Freeze in a sealed container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 375°F (190°C) oven for 15–20 minutes. Microwave: Reheat in 30-second intervals until warm.
Recipe Notes
- Chef tip: Let the wings rest for 5 minutes after baking to let the juices settle.
- Best substitution: Use maple syrup instead of brown sugar for a different sweetness profile.
- Make-ahead: The glaze can be made a day ahead and reheated before use.
- Scaling: Adjust ingredient quantities based on the number of wings you are cooking.
- Troubleshooting: If the wings are too dry, add a bit more glaze during baking.
Want to level up this recipe?
Casting iron skillet — Provides even heat distribution and enhances browning. → Check price on Amazon
Sticky Pineapple Teriyaki Chicken Wings
Ingredients
Main Ingredients
- 2 pounds chicken wings
- 1 cup pineapple chunks
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 garlic cloves
- 1 tablespoon grated ginger
Seasonings
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Pineapple juice
Optional Toppings
- Sesame seeds
- Green onions
- Cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Toss chicken wings with 1/4 cup soy sauce, 1/4 cup pineapple juice, garlic, and ginger. Let marinate for 30 minutes.
- Step 3: Place chicken wings on the baking sheet. Bake for 30 minutes, flipping halfway through.
- Step 4: In a small bowl, mix 1/4 cup soy sauce, 1/4 cup brown sugar, and 1/4 cup pineapple juice. Stir until dissolved.
- Step 5: Baste wings with the glaze during the last 10 minutes of baking. Top with pineapple chunks and serve.
Notes
- Chef tip: Let the wings rest for 5 minutes after baking to let the juices settle.
- Best substitution: Use maple syrup instead of brown sugar for a different sweetness profile.
- Make-ahead: The glaze can be made a day ahead and reheated before use.
- Scaling: Adjust ingredient quantities based on the number of wings you are cooking.
- Troubleshooting: If the wings are too dry, add a bit more glaze during baking.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Oven reheat: Reheat in a 375°F (190°C) oven for 15–20 minutes.
- Microwave reheat: Reheat in 30-second intervals until warm.
- Make ahead: Make the glaze and marinate the wings up to 24 hours in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 15g
- Carbs: 25g
- Fiber: 2g
- Sugar: 10g
- Sodium: 600mg
- Cholesterol: 60mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Sticky Pineapple Teriyaki Chicken Wings FAQs
Yes, you can marinate the wings up to 24 hours in advance. The glaze can also be made a day ahead and reheated before use.
If the wings are dry, it’s likely because they were overcooked. Reduce the oven temperature and cover with foil during the last 10 minutes of baking.
Yes, you can freeze them in an airtight container for up to 3 months. Reheat in the oven for best results.
Yes, you can use mango or peach for a different flavor. Adjust the glaze sweetness to match the fruit's natural sweetness.
Use fresh ingredients and let the wings rest after baking. This gives them a better texture and flavor compared to takeout.
A Warm Final Note
I can’t wait for you to try Sticky Pineapple Teriyaki Chicken Wings and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
