Sticky Pineapple-Teriyaki Chicken Wings are the perfect mix of sweet and tangy with a little bit of sticky goodness that just makes your fingers dance. These wings are tossed in a sauce made from juicy pineapple and rich teriyaki, giving you that sticky glaze that clings to every bite. They’re crispy on the outside and tender on the inside, making them a crowd favorite every time.
I love making these wings whenever friends come over because they’re easy to share and so fun to eat. The pineapple adds a fresh twist that you don’t usually get with regular teriyaki wings, which makes them stand out in the best way. I always find myself sneaking a few extra before anyone else notices!
My favorite way to serve these wings is with a simple side of steamed rice and some crunchy veggies or maybe a fresh salad to balance out the sweetness. They’re great for game day, casual dinners, or even as a tasty appetizer at parties. Trust me, once you try these, they’ll be your go-to for any time you want something a little special but still super easy to make.
Key Ingredients & Substitutions
Chicken Wings: Fresh wings are best for crispiness. If you can, separate flats and drumettes for even cooking. Frozen wings work too—just thaw and pat dry first.
Pineapple Juice: Fresh pineapple juice adds brightness and natural sweetness. If fresh isn’t around, canned juice works but check that it has no added sugar.
Soy Sauce: Low sodium soy sauce helps control saltiness. Tamari or coconut aminos make good gluten-free swaps.
Honey & Brown Sugar: Both add sticky sweetness. Maple syrup or agave can replace honey if needed, but using both keeps a nice balance of flavors.
Ginger & Garlic: Fresh grated ginger and minced garlic give fresh zing. Powdered versions can work in a pinch but fresh is best.
Red Chili: Optional for heat. Try a pinch of chili flakes or a dash of hot sauce if fresh chili isn’t handy.
How Do I Get the Wings Crispy and Keep the Sauce Sticky?
Crispy wings + sticky sauce is the dream combo here!
- Pat wings dry with paper towels before cooking—moisture stops crispiness.
- Cook wings uncovered in the oven or pan-fry so skin crisps up.
- Flip halfway if baking to get even browning on all sides.
- Make the sauce last, and toss wings while it’s warm so the glaze sticks well without getting soggy.
- Use the cornstarch slurry to thicken sauce until sticky but not gluey—slow simmer and stir helps control the texture.
Equipment You’ll Need
- Baking sheet or large skillet – I like a baking sheet for easy baking and cleanup, or a skillet if you prefer pan-frying the wings.
- Mixing bowls – for tossing the wings in sauce and preparing the marinade.
- Saucepan – for simmering and thickening the pineapple-teriyaki sauce.
- Measuring cups and spoons – to get the perfect balance of ingredients.
- Cooking tongs or a slotted spoon – to toss the wings in sauce without making a mess.
Flavor Variations & Add-Ins
- Protein swap: Use chicken drumsticks or boneless chicken thighs for a different texture and flavor.
- Cheese twist: Add a sprinkle of chopped cashews or crushed peanuts for extra crunch and richness.
- Extra veggies: Toss in roasted bell peppers, pineapple chunks, or snap peas for more flavor and color.
- Spice level: Incorporate chili flakes, sriracha, or a dash of cayenne to make the wings spicier.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 pounds chicken wings, separated into flats and drumettes
- 1/2 cup pineapple juice (fresh if possible)
- 1/4 cup soy sauce (preferably low sodium)
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)
- 1 small red chili, finely chopped (optional, for heat)
- 2 green onions, thinly sliced for garnish
- 1 teaspoon sesame seeds, toasted (optional, for garnish)
- Salt and pepper to taste
- Cooking oil (vegetable or canola oil) for frying or baking
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, around 40-45 minutes to bake (or about 15 minutes if pan-frying), plus 5 minutes to coat the wings with the sauce and garnish. Total time usually is about 55 minutes to 1 hour if baking, or about 30 minutes if pan-frying.
Step-by-Step Instructions:
1. Prepare the Wings:
Pat the chicken wings dry well using paper towels. This helps them crisp up nicely. Season lightly with salt and pepper on all sides.
2. Make the Pineapple-Teriyaki Sauce:
In a small saucepan, combine pineapple juice, soy sauce, honey, brown sugar, minced garlic, grated fresh ginger, rice vinegar, and toasted sesame oil. Bring the mixture to a gentle simmer over medium heat, stirring occasionally so the sugar dissolves.
3. Thicken the Sauce:
Once simmering, add the cornstarch slurry (cornstarch mixed with water) while stirring continuously. Keep stirring until the sauce thickens into a sticky glaze. Remove from heat and set aside.
4. Cook the Wings:
Baking option: Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and lightly oil it. Place the wings in a single layer and bake for 40-45 minutes, flipping them halfway through, until the wings are cooked through and the skin is crispy.
Pan-frying option: Heat a small amount of cooking oil in a large skillet over medium heat. Place wings in a single layer and cook for 6-8 minutes on each side until golden brown and cooked through.
5. Coat the Wings with Sauce:
Transfer the cooked wings into a large mixing bowl. Pour the warm pineapple-teriyaki sauce over the wings and toss until each wing is fully coated in the sticky glaze.
6. Garnish and Serve:
Arrange the sticky coated wings on a serving platter. Sprinkle with finely chopped red chili (if you like heat), sliced green onions, and toasted sesame seeds for a fresh, colorful finish. Serve hot and enjoy!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can! Just be sure to fully thaw the wings in the refrigerator overnight and pat them dry before cooking to get that crispy skin and prevent extra moisture.
Can I Make These Wings Ahead of Time?
Absolutely! Cook and coat the wings with sauce, then store them in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) until warm and crispy again.
What Can I Substitute for Pineapple Juice?
If fresh pineapple juice isn’t available, canned pineapple juice works fine—just check for added sugars. You can also mix orange juice with a splash of vinegar as a tangy alternative.
How Do I Make These Wings Spicier?
Add more finely chopped red chili to the sauce or sprinkle chili flakes over the wings before serving. You can also toss the cooked wings in a little sriracha for an extra kick!
