Sticky Pineapple-Teriyaki Chicken Wings are a delicious treat that brings together sweet, tangy pineapple with the classic, rich flavors of teriyaki sauce. These wings have a glossy, sticky coating that clings to each bite, making them wonderfully flavorful and fun to eat. The pineapple adds a bright twist that makes these wings stand out from the usual crowd.
I love making these wings when I want something that feels special but isn’t hard to pull off. The pineapple juice mixes with the teriyaki sauce to create a perfect balance of sweet and savory, and the sticky glaze means you get that lovely, mouthwatering texture every time. It’s one of those recipes that always gets thumbs up from family and friends.
My favorite way to serve these wings is with a side of steamed rice and some crunchy veggies like cucumber or snap peas. It’s a great way to keep things fresh and light alongside the rich wings. They’re perfect for game day, easy dinners, or any time you want something tasty and a little different. Once you try these, I bet you’ll find yourself reaching for them again and again!
Key Ingredients & Substitutions
Chicken Wings: Use fresh or thawed wings, split into flats and drumettes for even cooking. You can also use drumsticks if you prefer larger pieces.
Pineapple Juice: Fresh juice is ideal for brightness, but canned works fine. For less sweetness, try a mix of pineapple juice and a splash of orange juice.
Soy Sauce: Low sodium is best to control saltiness. For gluten-free, tamari or coconut aminos are great alternatives that keep the flavor.
Brown Sugar & Honey: These give the sticky sweet glaze. Maple syrup or agave syrup can replace honey if needed.
Garlic & Ginger: Fresh minced ingredients add the most flavor, but garlic and ginger powders work in a pinch.
Rice Vinegar & Sesame Oil: These balance the flavors with acidity and a toasty note. White vinegar and a light oil can substitute, but the flavor will vary.
How Can I Get the Wings Perfectly Sticky and Caramelized?
Sticky wings depend on slow cooking and thickening the glaze well. Here’s how I do it:
- Marinate wings for a few hours to let flavors soak in.
- Bake wings on a wire rack over foil to let excess fat drip away and ensure crispiness.
- Use reserved marinade to baste midway—helps build layers of sticky flavor.
- Thicken the glaze with cornstarch slurry on stove—this gives a shiny, clingy coating.
- Toss baked wings in the thickened glaze for full coverage.
- Optional broil for 1-2 minutes at the end to get charred spots that add texture and flavor.
With patience and layering the flavors this way, you’ll get perfectly sticky, caramelized wings every time!
Equipment You’ll Need
- Baking sheet with a wire rack – I like this for crispy wings since it lets fat drip away and heat circulate evenly.
- Small saucepan – used to thicken the glaze. A sturdy pan keeps the sauce from burning while thickening.
- Mixing bowls – for marinating the wings and preparing the sauce, so everything stays organized.
- Measuring cups and spoons – accurate measurements help the glaze turn out just right.
- Basting brush or spoon – makes it easy to coat the wings with marinade and glaze.
Flavor Variations & Add-Ins
- Swap chicken wings for chicken drumsticks or thighs for juicier, larger bites.
- Add a splash of sriracha or chili flakes to the glaze for some heat and spice.
- Toss finished wings in chopped fresh herbs like cilantro or Thai basil for extra freshness.
- Mix in chopped roasted peanuts or cashews on top for added crunch and nuttiness.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 lbs chicken wings, tips removed and wings separated into flats and drumettes
- 1/2 cup pineapple juice (fresh or canned)
- 1/3 cup soy sauce (preferably low sodium)
- 1/4 cup brown sugar, packed
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
- 1 tablespoon toasted sesame seeds
- 1 small red chili, finely chopped (optional, for heat)
- Fresh cilantro or green onions, chopped for garnish
- Vegetable oil for cooking
Time Needed
This recipe needs about 10 minutes to prep, 1 to 3 hours for marinating (the longer, the more flavor!), and roughly 40 minutes to cook and finish the wings. Plan for about 2 hours total including marinade time.
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, mix together the pineapple juice, soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Stir until the sugar has dissolved completely. Set aside about 1/3 cup of this marinade for basting and making the glaze later.
2. Marinate the Wings:
Place the chicken wings in a large bowl or a zip-top bag. Pour the marinade over them, making sure all the wings are coated well. Cover and chill in the fridge for at least 1 hour. For deeper flavor, marinate for 2 to 3 hours.
3. Bake the Wings:
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the wings in one layer on the rack so they cook evenly. Bake for 25 minutes.
4. Baste and Finish Cooking:
Take the wings out of the oven and brush them generously with the reserved marinade. Flip them over and baste the other side too. Put them back in the oven and bake for another 10 to 15 minutes until cooked through and caramelized. If you want extra crisp, broil for 1 to 2 minutes at the end—just watch carefully so they don’t burn!
5. Make the Sticky Glaze:
While the wings finish baking, pour the leftover marinade into a small saucepan. Heat it over medium heat until it starts boiling gently. Stir in the cornstarch slurry and keep stirring for 2 to 3 minutes until the sauce thickens to a sticky glaze. Remove from heat.
6. Coat the Wings:
Once the wings are done and out of the oven, toss them in the thickened glaze to coat every piece with that delicious sticky sauce.
7. Garnish and Serve:
Arrange the wings on a serving platter. Sprinkle with toasted sesame seeds, chopped red chili if you like heat, and fresh cilantro or green onions. Serve right away with any extra glaze on the side for dipping.
Enjoy your sweet, tangy, and sticky Pineapple-Teriyaki Chicken Wings—perfect for a tasty snack or meal!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw them in the fridge overnight before marinating and cooking. This ensures even cooking and better flavor absorption.
How Long Can I Marinate the Wings?
You can marinate the wings for as little as 1 hour, but for best results, 2 to 3 hours or even overnight will give deeper, more balanced flavors.
Can I Make These Wings Ahead of Time?
Absolutely! Prepare and marinate the wings a day ahead, then bake and glaze them fresh before serving. Leftover wings keep well in the fridge for 2-3 days and reheat nicely in the oven or air fryer.
What Can I Substitute for Pineapple Juice?
If you don’t have pineapple juice, orange juice mixed with a touch of vinegar can be a good substitute. Just keep the sweet and tangy balance in mind for the glaze.