If you are searching for a dish that packs a perfect punch of sweet, savory, and tangy flavors, then you have found your new favorite with this Brown Sugar Pineapple Wings Recipe. These wings are irresistibly sticky and glazed with a luscious blend of brown sugar and pineapple that creates an explosion of tropical sweetness combined with a hint of soy’s umami depth. Each bite delivers crispy skin giving way to juicy, tender chicken, making it a dish that’s sure to draw compliments and requests for seconds at any gathering. Whether you’re cooking for friends, family, or just treating yourself, this recipe brings a bright and joyful twist to classic wings that you will want to make on repeat.
Ingredients You’ll Need
The beauty of this Brown Sugar Pineapple Wings Recipe is in its simplicity. Each ingredient is carefully selected to enhance the overall flavor and texture, from the fresh garlic and ginger that bring zesty spice to the rich caramel notes of brown sugar and the bright, fruity kick of pineapple. Together, these elements create wings that are balanced and bursting with enticing flavor.
- 2 lbs chicken wings: Use a mix of drumettes and flats for the perfect bite-sized pieces that cook evenly and get deliciously crispy.
- Salt and black pepper to taste: Essential seasonings that highlight the chicken’s natural flavors without overpowering the glaze.
- ½ cup pineapple juice: Brings a sweet, tropical base to the marinade that tenderizes the meat while adding vibrant flavor.
- ¼ cup soy sauce: Adds a deep umami quality and a salty balance to the sweetness of the pineapple and brown sugar.
- ¼ cup packed brown sugar: The star of the glaze, brown sugar contributes caramel richness and a sticky texture.
- 2 garlic cloves, minced: Fresh garlic gives a pungent warmth and aroma that cuts through the sweetness.
- 1 tsp fresh ginger, grated: Provides a subtle spice and zing that elevates the pineapple’s natural brightness.
- ¼ cup pineapple chunks, drained: Adds bursts of juicy fruitiness and a pleasant texture contrast in the glaze.
- 1 tbsp cornstarch: Used to thicken the marinade into a sticky, glossy coating perfect for those wings.
- 2 tbsp cold water: Helps dissolve the cornstarch evenly to avoid lumps in the glaze.
How to Make Brown Sugar Pineapple Wings Recipe
Step 1: Get Ready to Bake
Begin by preheating your oven to 400°F and lining a large baking sheet with parchment paper. This simple prep ensures your wings won’t stick and makes washing up afterward feel like a breeze, letting you focus on enjoying your cooking experience.
Step 2: Mix the Magic Marinade
In a roomy bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, and freshly grated ginger. Stir carefully until the brown sugar completely dissolves into this golden liquid blend. This sweet and tangy base is what transforms ordinary wings into a taste sensation.
Step 3: Marinate the Wings
Toss your chicken wings into the marinade bowl making sure each piece is gloriously coated. Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. For the most flavorful results, let the wings soak overnight—the longer they marinate, the more they soak up those delicious flavors.
Step 4: Bake the Wings
Place the marinated wings in a single layer on your prepared baking sheet and sprinkle them lightly with salt and black pepper. Bake for 25 to 30 minutes until the skins are golden brown and crispy, and the meat inside is cooked perfectly juicy.
Step 5: Make the Cornstarch Slurry
While your wings bake, whisk the cornstarch and cold water together in a small bowl. This slurry is the secret to thickening the marinade into a sticky glaze that will clothe your wings in irresistible shine and flavor.
Step 6: Create the Sticky Glaze
Take the leftover marinade and pineapple chunks, pouring them into a small saucepan. Gently bring to a simmer over medium heat then slowly whisk in your cornstarch slurry. Continue stirring until the sauce thickens to a luscious consistency, perfect for generously coating your wings.
Step 7: Toss and Serve
When your wings come out of the oven, transfer them immediately to a large bowl. Pour the warm sticky glaze over them and toss thoroughly so every wing gleams with that rich, sweet, tropical sauce. Serve right away while they are nice and hot, and get ready for that delightful first bite.
How to Serve Brown Sugar Pineapple Wings Recipe
Garnishes
Garnish these wings with freshly chopped green onions or cilantro to add a pop of color and a fresh herbal note that complements the sweet-glazed wings. A sprinkle of toasted sesame seeds also adds a subtle nuttiness and crunch that elevates the presentation and taste.
Side Dishes
These wings pair beautifully with simple sides like a crisp green salad, fluffy jasmine rice, or grilled vegetables. For a fun party platter, include crunchy celery sticks and creamy blue cheese or ranch dip to balance the sweetness of the wings with cool, savory flavors.
Creative Ways to Present
Try serving the Brown Sugar Pineapple Wings Recipe on a large wooden board lined with banana leaves for a tropical vibe. Stack the wings in a pyramid shape or serve skewered wings for a convenient finger-food feast. Adding pineapple slices on the side or even grilling some extra pineapple chunks can enhance both the flavor and visual wow factor.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, place the wings in an airtight container and store them in the refrigerator for up to 3 days. They keep their flavor well, and the sticky glaze stays deliciously moist without becoming soggy.
Freezing
You can freeze cooked wings by first letting them cool completely, then wrapping them tightly in plastic wrap and storing them in a freezer-safe bag or container. Frozen wings last up to 2 months and are perfect for quick meals at a later date.
Reheating
To reheat, place wings on a baking sheet and warm them in a 350°F oven for about 10-15 minutes until heated through and the glaze regains its sticky shine. Avoid the microwave if possible, to keep the skin crispy and the glaze beautifully glossy.
FAQs
Can I use frozen chicken wings for this recipe?
Absolutely! Just be sure to thaw them completely before marinating to ensure the marinade penetrates well and the wings cook evenly.
Is it possible to make this recipe spicy?
Yes, you can add a kick by mixing in some crushed red pepper flakes or a dash of hot sauce into the marinade or glaze. It pairs wonderfully with the sweet and savory flavors.
Can I grill these wings instead of baking?
Definitely! Grill them over medium heat, turning frequently and basting with the glaze towards the end to achieve a smoky, caramelized finish.
What can I substitute for soy sauce if I’m gluten-free?
Gluten-free tamari is a great alternative that offers a similar umami flavor without gluten.
How long should the wings marinate for best flavor?
While 30 minutes is fine if you’re short on time, marinating overnight will deepen the flavors, making every bite more succulent and flavorful.
Final Thoughts
I can’t recommend this Brown Sugar Pineapple Wings Recipe enough for anyone who loves wings with a perfect balance of sweet, tangy, and savory. It’s a crowd-pleaser that’s easy to prepare, fun to serve, and absolutely delicious any time you need a flavor-packed treat. Go ahead, give it a try and watch these sticky, mouthwatering wings become an instant favorite in your kitchen!
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Brown Sugar Pineapple Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Brown Sugar Pineapple Wings are a perfect balance of sweet and savory flavors, featuring tender chicken wings marinated in a pineapple-soy glaze and baked until golden and crispy. Coated in a sticky pineapple glaze made from the marinade and fresh pineapple chunks, these wings make a deliciously sticky and flavorful appetizer or main dish that’s easy to prepare in under an hour.
Ingredients
Chicken Wings
- 2 lbs chicken wings, split into drumettes and flats
- Salt and black pepper to taste
Marinade
- ½ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup packed brown sugar
- 2 garlic cloves, minced fine
- 1 tsp fresh ginger, grated
Glaze Thickener
- 1 tbsp cornstarch
- 2 tbsp cold water
- ¼ cup pineapple chunks, drained
Instructions
- Get Ready to Bake: Preheat your oven to 400°F and line a large baking sheet with parchment paper. This will prevent the wings from sticking and make cleanup easier.
- Mix the Magic Marinade: In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, and grated fresh ginger until the brown sugar dissolves completely, creating a sweet and savory marinade.
- Marinate the Wings: Toss the chicken wings in the marinade, ensuring each wing is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or overnight for enhanced flavor.
- Bake the Wings: Arrange the marinated wings in a single layer on the prepared baking sheet. Sprinkle with salt and black pepper, then bake for 25 to 30 minutes until the skin is golden brown, crispy, and the chicken is thoroughly cooked.
- Make the Cornstarch Slurry: While the wings bake, combine cornstarch and cold water in a small bowl, stirring until smooth to create a thickening slurry.
- Create the Sticky Glaze: Pour the leftover marinade into a small saucepan and warm over medium heat until it gently simmers. Add the pineapple chunks, then gradually stir in the cornstarch slurry. Continue stirring for 2 to 3 minutes until the sauce thickens to a sticky glaze consistency.
- Toss and Serve: When the wings are done baking, transfer them to a large serving bowl. Pour the warm sticky pineapple glaze evenly over the wings and toss well to coat. Serve immediately while hot and glossy.
Notes
- Marinating overnight intensifies the flavors in the wings.
- If you prefer extra crispy wings, broil them for an additional 2-3 minutes after baking, watching closely to avoid burning.
- Use fresh pineapple chunks for the best texture in the glaze, canned can be used but drain well.
- Adjust the amount of brown sugar to your preferred sweetness level.
- This recipe works great with drumettes only if you prefer meatier wings.
