Sticky Pineapple-Teriyaki Chicken Wings are a perfect mix of sweet and tangy flavors with a little kick. These wings are coated in a glossy teriyaki glaze that’s boosted by the fresh, juicy taste of pineapple. Each bite is sticky, flavorful, and a little bit sticky-finger fun!
I love making these wings when friends come over because they’re always a hit. The pineapple adds a nice brightness that balances out the savory teriyaki sauce, and the sticky glaze makes them extra tempting to keep reaching for. I like to brush on some extra sauce while they cook to make them really stand out.
For me, these wings are best served warm with a side of crunchy veggies or a simple salad to cut through the sweetness. Sometimes, I throw in a sprinkle of sesame seeds or chopped green onions on top just to add a little texture and fresh flavor. Trust me, once you try these, they’ll quickly become a favorite for game day or any casual get-together!
Key Ingredients & Substitutions
Chicken Wings: Using fresh wings with tips removed helps even cooking. You can also use drumettes or boneless chicken pieces if you prefer less mess.
Pineapple Juice: Fresh juice is best for natural sweetness, but canned works fine too. If you want less sugar, try using a mix of pineapple juice and water.
Soy Sauce: Low-sodium soy sauce keeps the sauce balanced. Tamari or coconut aminos are good gluten-free options.
Brown Sugar & Honey: They add sweetness and help create that sticky glaze. Maple syrup or agave nectar can be swapped in for honey.
Fresh Ginger & Garlic: These add warmth and depth. If you don’t have fresh ginger, ground ginger powder works, but use less.
How Do You Get the Sauce Perfectly Thick and Sticky?
Getting that glossy, sticky sauce means watching the cornstarch slurry closely. Here’s how I do it:
- Mix cornstarch with cold water fully to avoid lumps.
- Once the sauce boils gently, slowly stir in the slurry while whisking.
- Keep whisking until the sauce thickens and looks shiny.
- Remove from heat promptly to stop thickening at the right point.
If the sauce gets too thick, add a splash of pineapple juice or water to loosen it up. This glaze will stick to the wings perfectly for that finger-licking finish.
Equipment You’ll Need
- Large mixing bowl – I use it to toss the wings with the sauce easily and cleanly.
- Saucepan – perfect for simmering and thickening the pineapple-teriyaki sauce.
- Skillet or grill pan – I recommend a large one to cook the wings evenly without overcrowding.
- Whisk – essential for stirring the sauce and corn starch slurry smoothly.
- Measuring cups and spoons – helps keep everything precise, especially for the sauce ingredients.
Flavor Variations & Add-Ins
- Spicier Wings: Add a dash of chili flakes or hot sauce to the sauce for a kick. I love this when I want a little more heat.
- Swap Proteins: Use tofu or shrimp instead of chicken for different textures and flavors.
- Extra Aromatics: Toss in some sliced shallots or chopped cilantro for added freshness and flavor.
- Different Glazes: Try adding a splash of lime juice or sesame oil before serving to change the taste profile.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 2 lbs chicken wings, tips removed and sections separated
- Salt and pepper to taste
- 1 tbsp vegetable oil
For the Pineapple-Teriyaki Sauce:
- 1 cup pineapple juice (preferably fresh)
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish (Optional):
- Fresh rosemary or green onions, chopped
Time You’ll Need:
The whole recipe takes about 40 minutes. You’ll spend 10 minutes prepping the wings and sauce, 15 minutes cooking the wings, and about 5 minutes making and thickening your pineapple-teriyaki sauce. Then just toss, garnish, and serve!
Step-by-Step Instructions:
1. Prepare the Wings:
Start by drying the chicken wings with paper towels. A dry surface helps them crisp nicely. Then season lightly with salt and pepper.
2. Make the Pineapple-Teriyaki Sauce:
In a saucepan over medium heat, mix the pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar. Stir until combined and bring the mixture to a gentle boil.
3. Thicken the Sauce:
Slowly whisk in the cornstarch slurry into the boiling sauce. Keep stirring until the sauce thickens and looks shiny and sticky. Once done, remove it from heat and set aside.
4. Cook the Chicken Wings:
Heat the vegetable oil in a large skillet or grill pan on medium-high. Add the wings in batches so they aren’t crowded. Cook each side for 6-8 minutes until golden brown and cooked through with a nice crisp on the outside.
5. Coat Wings with Sauce:
Put the cooked wings in a large bowl. Pour the pineapple-teriyaki sauce over them and toss well so every wing is coated with that sticky glaze.
6. Serve and Garnish:
Arrange the saucy wings on a plate. Sprinkle chopped fresh rosemary or green onions on top if you like a fresh, herby touch.
7. Enjoy!
Serve your sticky pineapple-teriyaki wings warm with crunchy sides like celery or carrots, or a simple fresh salad to balance the sweet and savory flavors. Grab a napkin—these wings are finger-licking good!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can! Just be sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to ensure crispy skin when cooking.
How Should I Store Leftover Wings?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to keep the glaze sticky and delicious.
Can I Make the Sauce Ahead of Time?
Absolutely! The pineapple-teriyaki sauce can be made 1-2 days ahead and refrigerated. Reheat it gently and whisk before tossing with the wings.
What Can I Substitute for Pineapple Juice?
If you don’t have pineapple juice, orange juice works as a fruity alternative. Just note it may change the flavor slightly, but still delicious!