Sticky Pineapple-Teriyaki Chicken Wings are the perfect mix of sweet and tangy with a little hint of tropical sunshine. These wings are coated in a glossy teriyaki sauce that’s boosted with juicy pineapple, making every bite burst with flavor and a lovely sticky finish that’s just so fun to eat.
I love making these wings when friends come over because they’re always a hit. The pineapple adds a fresh twist that balances out the soy and garlic in the teriyaki sauce, and the sticky glaze means you get that finger-licking goodness every time. I find that letting the wings marinate for a bit really helps the flavors soak in fully.
Whenever I serve these, I like to pair them with a simple side of steamed rice or toss some crunchy coleslaw on the plate for a cool contrast. They’re great for game days, casual dinners, or anytime you want to treat yourself to something tasty that feels special but is really easy to whip up.
Key Ingredients & Substitutions
Chicken Wings: Fresh wings are best for crunch and flavor. If you prefer less fat, try baking skinless chicken drumettes, but keep in mind they won’t be as crispy.
Pineapple Juice: Fresh juice offers bright flavor, but canned works fine too. For a tangier twist, mix in a splash of fresh lime juice.
Soy Sauce: Provides salty umami flavor. For a low-sodium option, use a light soy sauce or tamari if gluten-free.
Brown Sugar and Honey: Both add sweetness and help create the sticky glaze. If you want to skip honey, maple syrup or agave work well.
Rice Vinegar: Brings mild acidity. Apple cider vinegar is a suitable substitute but use a little less as it’s stronger.
Garlic & Ginger: Fresh minced garlic and grated ginger add zest and warmth. Powder versions can work in a pinch but fresh is best.
Cornstarch Slurry: This thickens the sauce and makes it glossy. You can swap cornstarch for arrowroot powder or flour but adjust quantities to avoid cloudiness.
How Do You Get Crispy, Sticky Wings Every Time?
Getting wings crispy while keeping them juicy can be tricky. Here’s how to nail it:
- Pat the wings completely dry before seasoning; moisture stops crisping.
- Use a wire rack over a baking sheet. This lets hot air circulate and crisp the skin all over.
- Bake at a high temperature (400°F/200°C) to help skin crisp quickly without drying out meat.
- Flip halfway to get even browning and crispness on both sides.
- After baking, toss wings in your sticky sauce and return to the oven or broiler briefly. This sets the glaze without making wings soggy.
Following these steps creates wings that are perfectly crispy, with a shiny, sticky coating that clings nicely. Serve immediately for best results!
Equipment You’ll Need
- Baking sheet with a wire rack – I recommend this because it helps air circulate around the wings for extra crispiness.
- Medium saucepan – you’ll simmer the sauce here; a wide pan makes it easier to stir and reduce.
- Whisk or spoon – makes mixing the sauce smooth and lump-free.
- Measuring cups and spoons – for precise ingredients and perfect glaze consistency.
- Oven mitts – always handy for handling hot trays safely.
Flavor Variations & Add-Ins
- Try swapping chicken wings for drumsticks or boneless thighs for a different texture and presentation.
- Add a splash of sriracha or chili flakes to spice up the glaze — great if you like some heat.
- Stir in chopped fresh herbs like cilantro or basil after cooking for a fresh, green burst of flavor.
- Swap honey with maple syrup for a richer sweetness, or use agave for a different sweet profile.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 pounds chicken wings, split into flats and drumettes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup pineapple juice (fresh or canned)
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Sesame seeds, for garnish
- Thinly sliced green onions, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 45 minutes to bake the chicken wings. You’ll also skim about 10-12 minutes to simmer and thicken the sauce, plus a few minutes to finish the glaze on the wings. Overall, plan for approximately 1 hour from start to delicious finish.
Step-by-Step Instructions:
1. Prepare and Bake the Wings:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack over it – this helps the heat circulate and crisps up the wings. Pat your chicken wings dry with paper towels to remove moisture, then season them well with salt and pepper. Toss the wings in vegetable oil so they get a nice coating, then spread them out on the wire rack in a single layer. Bake the wings for 40 to 45 minutes, turning them halfway through so both sides get crispy and golden brown. The wings should be fully cooked and have nice, crunchy skin.
2. Make the Pineapple-Teriyaki Sauce:
While the wings bake, grab a medium saucepan and combine the pineapple juice, soy sauce, brown sugar, rice vinegar, honey, minced garlic, and grated ginger. Place the pan over medium heat and bring the mixture to a gentle simmer. Let it cook for 8 to 10 minutes to slightly reduce and concentrate the flavors. Then stir in the cornstarch slurry (cornstarch mixed with cold water) to thicken the sauce. Keep simmering for another 1 to 2 minutes until the sauce becomes thick, glossy, and sticky – perfect for coating your wings.
3. Coat and Glaze the Wings:
Once the wings are out of the oven, put them in a large bowl. Pour all of the sticky pineapple-teriyaki sauce over the wings and toss them well so they get fully coated in that delicious glaze. For an extra sticky and caramelized finish, place the sauced wings back on the wire rack and pop them into the oven for a few more minutes, or use the broiler briefly – just watch carefully so they don’t burn. Finally, sprinkle sesame seeds and sliced green onions on top before serving.
Enjoy your sweet and tangy Sticky Pineapple-Teriyaki Chicken Wings hot, straight from the oven – they’re perfect for sharing or savoring all by yourself!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw the wings in the refrigerator overnight before cooking. Pat them dry well to ensure crispy skin.
How Should I Store Leftover Wings?
Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to keep the skin crispy.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the pineapple-teriyaki sauce a day ahead and store it in the fridge. Reheat gently on the stove before tossing with the wings.
Is There a Way to Make These Wings Spicier?
Yes! Add a splash of sriracha or sprinkle chili flakes into the sauce while simmering for a delicious spicy kick.