Sticky Pineapple-Teriyaki Chicken Wings
Discover how to make Sticky Pineapple-Teriyaki Chicken Wings. A delicious recipe with detailed instructions.
15
Prep Time
40
Cook Time
55
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Sticky Pineapple-Teriyaki Chicken Wings. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. In a large bowl, combine pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper. Whisk until well combined.
Step 2
2. Add chicken wings to the marinade, ensuring all pieces are coated. Cover and refrigerate for 30 minutes.
Step 3
3. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Brush the rack lightly with vegetable oil.
Step 4
4. Remove wings from the marinade, allowing excess to drip off. Reserve the marinade for the glaze.
Step 5
5. Arrange wings on the prepared rack in a single layer, not touching each other.
Step 6
6. Bake for 25 minutes, then flip the wings and bake for an additional 15 minutes until golden brown and cooked through.
Step 7
7. While wings are baking, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat.
Step 8
8. In a small bowl, mix cornstarch with water until smooth. Whisk this slurry into the boiling marinade.
Step 9
9. Reduce heat to low and simmer for 3-4 minutes, stirring constantly, until the sauce thickens to a glaze-like consistency.
Step 10
10. Remove wings from the oven and brush generously with the pineapple-teriyaki glaze.
Step 11
11. Return wings to the oven for 2-3 minutes to allow the glaze to set.
Step 12
12. Transfer wings to a serving platter, drizzle with any remaining glaze, and garnish with sliced green onions and sesame seeds.
You Must Know
- ✓For extra crispy wings, pat them completely dry with paper towels before marinating, and let them air-dry in the refrigerator for an hour before cooking.
- ✓Don't skip the wire rack when baking—it allows hot air to circulate around the wings, ensuring even cooking and crispy skin.
- ✓For a deeper flavor, you can marinate the wings for up to 4 hours in the refrigerator.
Chef's Notes
For extra crispy wings, pat them completely dry with paper towels before marinating, and let them air-dry in the refrigerator for an hour before cooking.
Don't skip the wire rack when baking—it allows hot air to circulate around the wings, ensuring even cooking and crispy skin.
For a deeper flavor, you can marinate the wings for up to 4 hours in the refrigerator.
Serving Suggestions
Serve these sticky wings with a side of steamed rice and stir-fried vegetables for a complete meal. They're also fantastic with cooling cucumber salad or Asian slaw to balance the sweet and savory flavors. For parties, arrange on a large platter with extra glaze on the side for dipping.
Nutritional Info (Per Serving)
420
Calories
28g
Protein
24g
Carbs
24g
Fat
Tags
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More Appetizers Recipes
Sticky Pineapple-Teriyaki Chicken Wings
Discover how to make Sticky Pineapple-Teriyaki Chicken Wings. A delicious recipe with detailed instructions.
Ingredients (13)
Instructions
- In a large bowl, combine pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper. Whisk until well combined.
- Add chicken wings to the marinade, ensuring all pieces are coated. Cover and refrigerate for 30 minutes.
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Brush the rack lightly with vegetable oil.
- Remove wings from the marinade, allowing excess to drip off. Reserve the marinade for the glaze.
- Arrange wings on the prepared rack in a single layer, not touching each other.
- Bake for 25 minutes, then flip the wings and bake for an additional 15 minutes until golden brown and cooked through.
- While wings are baking, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat.
- In a small bowl, mix cornstarch with water until smooth. Whisk this slurry into the boiling marinade.
- Reduce heat to low and simmer for 3-4 minutes, stirring constantly, until the sauce thickens to a glaze-like consistency.
- Remove wings from the oven and brush generously with the pineapple-teriyaki glaze.
- Return wings to the oven for 2-3 minutes to allow the glaze to set.
- Transfer wings to a serving platter, drizzle with any remaining glaze, and garnish with sliced green onions and sesame seeds.
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