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 pieces of 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
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Pat chicken wings dry with paper towels.
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In a bowl, whisk pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. Reserve ½ cup for the glaze.
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Marinate wings in the remaining sauce for at least 30 minutes (up to overnight).
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Preheat oven to 400°F. Arrange wings on a wire rack over a foil-lined baking sheet. Bake for 40 minutes, flipping halfway.
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Meanwhile, simmer the reserved sauce with cornstarch over medium heat until thickened.
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Toss baked wings in the glaze, then return to the oven for 5 minutes to caramelize.
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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 the 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