Sticky Pineapple-Teriyaki Chicken Wings are a delicious mix of sweet and tangy flavors that stick to your fingers in the best way. These wings are coated in a glaze made from juicy pineapple and classic teriyaki sauce, making every bite juicy, flavorful, and just a little sticky. The combination of the sweet pineapple and the savory soy sauce kick gives the wings a tasty twist that’s perfect for any wing lover.
I love making these wings when I want something a little different from the usual BBQ or buffalo. The pineapple adds a fresh burst of flavor that makes the wings feel lighter and more exciting. One tip I always use is to bake or grill the wings until the glaze caramelizes just right so you get that perfect sticky coating. It’s such a crowd-pleaser every time I serve them!
These wings are great for game day, backyard parties, or even a fun weeknight dinner. I like to pair them with some crunchy veggies or simple steamed rice to balance all that sticky goodness. They always bring a smile, and the pineapple gives them a tropical twist that’s hard to forget. Trust me, once you try these sticky pineapple-teriyaki wings, you’ll want to make them again and again.
Key Ingredients & Substitutions
Chicken Wings: Fresh wings with tips removed give the best texture and cooking time. If you can’t find wings, drumsticks also work well for a meaty alternative.
Pineapple Juice: Fresh pineapple juice is ideal for a bright, natural sweetness. If unavailable, canned juice works, or swap with orange juice for a different fruity twist.
Soy Sauce: Low sodium soy sauce helps control saltiness. For a gluten-free option, tamari or coconut aminos are great substitutes.
Brown Sugar & Honey: Both add caramelized sweetness. You can replace honey with maple syrup or agave if preferred.
Fresh Ginger & Garlic: These add zing and depth. Using fresh is best for flavor, but powdered versions can work in a pinch.
Cornstarch Slurry: This thickens the sauce for that perfect sticky coat. If you don’t have cornstarch, arrowroot powder is a good alternative.
How Can I Get the Wings Perfectly Sticky and Crispy?
Balancing crispiness and stickiness is key here. Dry your wings well before cooking to get them crispy. Cooking method matters:
- Frying: Hot oil (350°F) crisps wings quickly and evenly. Drain on paper towels before saucing to avoid sogginess.
- Baking: Bake at high heat (425°F) and flip halfway for even crispiness. Light oil spray helps create a nice crust.
Once cooked, immediately toss wings in the warm, thickened pineapple-teriyaki sauce to coat every piece. The heat helps the glaze cling beautifully and sets that sticky finish. Serve right away for the best texture and flavor.
Equipment You’ll Need
- Large saucepan – I use this to make and thicken the sauce, ensuring it’s smooth and bubbly.
- Sheet pan or deep fryer – Perfect for baking wings or frying. A wire rack over the pan helps crisp them up.
- Mixing bowl – For tossing the cooked wings in the sticky sauce so everything gets coated evenly.
- Measuring spoons and cups – To get the sweet, salty, and tangy flavors just right.
- Kitchen tongs – Handy for turning wings during baking or frying and tossing in sauce without mess.
Flavor Variations & Add-Ins
- Use chicken drumsticks or tenders instead of wings for a different presentation or easier eating.
- Switch up the sweetener with maple syrup or agave for a milder, different flavor profile.
- Add a splash of sriracha or chili flakes to give the sauce some heat if you like spicy wings.
- Stir in chopped bell peppers or pineapple chunks before serving for extra fruitiness and crunch.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
Chicken Wings:
- 2 pounds chicken wings, tips removed and separated into flats and drumettes
- Salt and pepper, to taste
- Cooking oil for frying or baking (if baking, a light oil spray)
Sauce:
- 1/2 cup pineapple juice (preferably fresh)
- 1/4 cup soy sauce (preferably low sodium)
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 teaspoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
Garnish:
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare the sauce and wings, plus 10-40 minutes to cook depending on whether you fry or bake. Overall, plan for roughly 30-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken Wings:
Pat your chicken wings dry with paper towels to help them crisp up. Lightly season with salt and pepper.
2. Make the Pineapple-Teriyaki Sauce:
In a small saucepan, mix pineapple juice, soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Heat over medium and bring to a simmer, stirring occasionally until the sugar is dissolved.
3. Thicken the Sauce:
Combine cornstarch and water to make a slurry. Gradually whisk this into the simmering sauce, stirring constantly. Continue cooking until it thickens to a sticky glaze, about 2-3 minutes. Remove from heat and stir in the sesame oil.
4. Cook the Wings:
Frying Method: Heat oil in a fryer or large skillet to 350°F (175°C). Fry in batches for 8-10 minutes until golden and cooked through. Drain on paper towels.
Baking Method: Preheat oven to 425°F (220°C). Arrange wings on a foil-lined baking sheet, spray lightly with oil, and bake for 35-40 minutes, flipping halfway until crispy.
5. Toss Wings in Sauce:
Place the cooked wings in a large bowl, pour the sticky pineapple-teriyaki sauce over them, and toss until every wing is well coated with the glossy glaze.
6. Garnish and Serve:
Transfer wings to a plate and sprinkle with toasted sesame seeds and sliced green onions for added texture and fresh flavor.
7. Enjoy!
Serve your sticky pineapple-teriyaki chicken wings right away, while they’re warm and perfect for dipping or eating on their own. They pair wonderfully with steamed rice or crunchy veggies.
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can! Just make sure to fully thaw the wings in the refrigerator overnight before cooking. Pat them dry well to help get them crispy.
How Should I Store Leftover Wings?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the glaze sticky and delicious.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the pineapple-teriyaki sauce a day ahead and refrigerate it. Warm it up slightly before tossing with the cooked wings for best results.
What’s the Best Way to Get Crispy Wings Without Frying?
Baking at a high temperature (425°F) and flipping halfway through helps wings crisp up nicely. Lightly spray them with oil and make sure they’re spaced out on the baking sheet to avoid sogginess.