Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe
Introduction
These Sticky Pineapple-Teriyaki Chicken Wings are a perfect blend of sweet and savory flavors that will delight your taste buds. Easy to prepare and bursting with tropical notes, they make a great appetizer or main dish for any occasion.
Ingredients
- 2 lbs chicken wings, split at joints
- 1/2 cup pineapple juice
- 1/3 cup teriyaki sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Place the chicken wings on a baking sheet lined with parchment paper.
- Step 2: Bake the wings for 25 minutes, flipping them halfway through to ensure even cooking.
- Step 3: In a bowl, mix together pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper. Brush this sauce over the wings and return them to the oven. Bake for another 15 minutes until sticky and caramelized. Serve hot with extra sauce on the side.
Tips & Variations
- For extra crispiness, broil the wings for the last 2-3 minutes but watch carefully to avoid burning.
- Substitute chicken wings with drumettes or boneless chicken pieces if preferred.
- Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Marinate the wings in the sauce for 1-2 hours before baking to deepen the flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep the wings crispy. Avoid microwaving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken wings for this recipe?
Yes, but make sure to thaw them completely and pat dry before cooking to ensure even baking and crispiness.
Is it possible to make this recipe gluten-free?
Absolutely. Use a gluten-free soy sauce or tamari and double-check that the teriyaki sauce is gluten-free to adapt this recipe.
PrintSticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe
Deliciously sticky pineapple-teriyaki chicken wings baked to perfection with a sweet and savory glaze, featuring a balanced blend of pineapple juice, honey, and traditional teriyaki flavors enhanced by garlic and ginger.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Ingredients
Chicken Wings
- 2 lbs chicken wings, split at joints
Teriyaki Glaze
- 1/2 cup pineapple juice
- 1/3 cup teriyaki sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the wings evenly.
- Prepare Wings: Arrange the split chicken wings on a baking sheet lined with parchment paper for easy cleanup and non-stick cooking.
- Initial Bake: Bake the wings for 25 minutes, flipping them halfway through the baking time to ensure even cooking and browning on both sides.
- Make Sauce: While wings bake, combine pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper in a bowl, mixing thoroughly to form a flavorful glaze.
- Glaze and Bake Again: Brush the prepared sauce generously over the wings, then return to the oven and bake for an additional 15 minutes to allow the glaze to caramelize and become sticky.
- Serve: Remove wings from oven and serve hot, optionally providing extra sauce on the side for dipping.
Notes
- For extra crispy wings, broil for 2-3 minutes after the final bake, watching carefully to avoid burning.
- Adjust honey quantity for sweeter or less sweet glaze according to taste.
- Can be paired with steamed rice or crisp salad to complement the flavors.
- Use low-sodium soy sauce if you want to reduce salt content.
- Ensure wings are fully cooked to an internal temperature of 165°F (74°C) for safety.
Keywords: pineapple chicken wings, teriyaki wings, baked chicken wings, sticky chicken wings, appetizer, Asian wings
