Description
Sweet, sticky pineapple teriyaki chicken wings baked, grilled, or air-fried to perfection. Juicy chicken meets tropical pineapple and savory teriyaki for a crowd-pleasing appetizer or main dish.
Ingredients
2 lbs chicken wings (split into drumettes and wingettes)
1 cup pineapple juice (fresh or canned)
½ cup low-sodium soy sauce
3 tbsp brown sugar
2 tbsp honey
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp rice vinegar or mirin
1 tbsp cornstarch (for thickening)
1 tbsp sesame oil
2 tbsp chopped green onions (for garnish)
1 tbsp sesame seeds (for garnish)
Instructions
Pat chicken wings dry with paper towels.
In a bowl, whisk pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. Reserve ½ cup for the glaze.
Marinate wings in the remaining sauce for at least 30 minutes (up to overnight).
Preheat oven to 400°F. Arrange wings on a wire rack over a foil-lined baking sheet. Bake for 40 minutes, flipping halfway.
Meanwhile, simmer the reserved sauce with cornstarch over medium heat until thickened.
Toss baked wings in the glaze, then return to the oven for 5 minutes to caramelize.
Garnish with sesame seeds and green onions before serving.
Notes
For grilling, cook over indirect heat for 20–25 minutes, brushing on glaze at the end.
For air frying, cook at 380°F for 20–22 minutes, shaking halfway.
Reserve marinade before adding raw chicken to avoid cross-contamination.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking / Grilling / Air Frying
- Cuisine: Fusion / Asian-Inspired
Nutrition
- Serving Size: 4–5 wings (approx. 1/4 of recipe)
- Calories: ~320 kcal
- Sugar: ~12 g
- Sodium: ~780 mg
- Fat: ~17 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~11 g
- Trans Fat: 0 g
- Carbohydrates: ~18 g
- Fiber: ~0 g
- Protein: ~22 g
- Cholesterol: ~95 mg