Sticky Pineapple-Teriyaki Chicken Wings are a perfect mix of sweet, tangy, and a little bit sticky goodness. These wings get a bright punch from juicy pineapple and a rich teriyaki glaze that clings to every crispy bite. They’re just the right balance of fruity and savory, making them a real crowd-pleaser at any gathering or weeknight treat.
I love making these wings when I want something fun and different, but still super easy to throw together. The pineapple juice in the sauce gives them a fresh zing that you don’t find in regular teriyaki wings. I usually double the sauce because it’s so good for dipping, and it keeps the wings extra saucy and sticky, just how I like them.
One of my favorite ways to serve these wings is piled high on a big platter with some sliced green onions and sesame seeds sprinkled on top. They go great with simple sides like steamed rice or a crunchy salad. Whenever I bring these to a get-together, they disappear fast, so I always make sure to have plenty on hand!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best for crispy skin. If you want a healthier option, try baking or air frying instead of deep-frying. You can also use drumettes if you prefer.
Pineapple Juice: Fresh pineapple juice adds brightness and natural sweetness. If you don’t have fresh, canned juice works fine, but avoid sweetened varieties for best balance.
Soy Sauce: Low sodium soy sauce helps control salt levels. Tamari is a great gluten-free substitute. For a different twist, coconut aminos can also be used.
Brown Sugar & Honey: These bring sweetness and help create that sticky glaze. If you want less sugar, reduce the honey or swap it for maple syrup or agave.
Fresh Ginger & Garlic: Fresh ingredients give the best flavor here. Pre-minced or ground powder can be used but can lose some punch.
Cornstarch Slurry: This thickens the sauce perfectly to a sticky glaze. Tapioca starch or arrowroot powder will work similarly if you have those on hand.
How Do You Get Crispy, Sticky Wings Without Them Going Soggy?
Getting wings crispy first, then coating them in sticky sauce, is key.
- Pat wings dry before marinating or baking to remove excess moisture.
- Use a wire rack on your baking sheet. This lets air circulate, helping the skin crisp evenly.
- Bake at a high temperature (around 400°F) so the skin crisps as the meat cooks through.
- Don’t add the sauce too early. Instead, bake first, then toss wings in the thickened sauce. This keeps the glaze sticky but the skin crisp.
- For even more crispiness, you can broil the wings for a minute or two after glazing—watch closely so they don’t burn.
Equipment You’ll Need
- Baking sheet with a wire rack – I find it helps the wings get crispy all over without sitting in oil or sauce.
- Small saucepan – perfect for thickening the sauce on the stove.
- Whisk – makes mixing the sauce smooth and lump-free.
- Measuring cups and spoons – to keep everything precise and balanced.
- Mixing bowls – for marinating and tossing the wings.
Flavor Variations & Add-Ins
- Swap chicken wings for chicken drumettes or boneless chunks for a different bite-sized option.
- Add a splash of sriracha or hot sauce if you want a spicy kick.
- Stir in sliced bell peppers or chopped pineapple for extra fruit and crunch.
- For a toasted nutty flavor, sprinkle crushed cashews or peanuts on top before serving.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 lbs chicken wings, split and tips removed
- 1 cup pineapple juice (preferably fresh)
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
- 2 tablespoons sesame oil or vegetable oil
- Fresh chives or green onions, chopped for garnish
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, plus at least 1 hour marinating time to soak in the flavors. Baking the wings will take another 35-40 minutes. Preparing and thickening the sauce while baking keeps the process smooth and easy. Total time around 1 hour 50 minutes if marinating for 1 hour, or a bit longer if you marinate overnight for richer taste.
Step-by-Step Instructions:
1. Prepare the Marinade and Sauce:
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and black pepper until the sugar dissolves nicely. This will be your flavorful marinade and later sauce base.
2. Marinate the Wings:
Put the chicken wings into a large resealable bag or bowl. Pour half of the marinade over the wings, making sure they’re well coated. Seal or cover, then pop it into the fridge to marinate for at least 1 hour. Longer marinating (up to overnight) gives extra juicy, flavorful wings!
3. Bake the Wings:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top – this helps the wings get crispy all around. Arrange the wings in a single layer on the rack and reserve the leftover marinade.
Bake the wings for 35-40 minutes, flipping them halfway through so they cook evenly and get nicely browned and crispy.
4. Make the Sticky Pineapple-Teriyaki Sauce:
While the wings bake, pour the reserved marinade into a small saucepan. Bring it to a gentle simmer over medium heat. Stir in the cornstarch slurry and keep stirring constantly until the sauce thickens and becomes sticky, which takes about 3 to 5 minutes. Then remove it from the heat.
5. Glaze the Wings:
When the wings are done baking, transfer them to a large bowl. Pour the thickened sticky pineapple-teriyaki sauce over the wings and toss gently until every piece is beautifully coated with that glossy glaze.
6. Finish and Serve:
Arrange the sticky, delicious wings on a serving platter. Sprinkle chopped fresh chives or green onions on top for a fresh burst of flavor, and add sesame seeds if you like a little nutty crunch. Serve immediately and enjoy!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw them in the fridge overnight before marinating. Pat them dry to remove any excess moisture so the skin crisps up nicely during baking.
Can I Make These Wings Ahead of Time?
Absolutely! You can marinate the wings up to 24 hours ahead and keep them refrigerated. Cook and glaze them just before serving for the best texture and flavor.
How Should I Store Leftovers?
Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to help maintain crispiness.
What Can I Serve with Sticky Pineapple-Teriyaki Chicken Wings?
These wings pair wonderfully with steamed rice, a fresh green salad, or crunchy slaw. Adding sliced pineapple or chopped green onions on the side complements the flavors perfectly.
