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
Scale
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.
