Try a simple, sweet and tangy wing that cooks in the oven.
introduction
These Pineapple-Teriyaki Chicken Wings are sweet, salty, and easy to make. The sauce uses pineapple juice and teriyaki for a bright, sticky glaze. If you like fruit on your wings, you might also enjoy the best hot honey peach chicken wings recipe on our site.
why make this recipe
- The flavors are bright and familiar.
- The recipe is quick and needs few steps.
- You can marinate ahead to save time.
- The wings come out sticky and slightly sweet, good for snacks or a main dish.
how to make Pineapple-Teriyaki Chicken Wings
- Make the marinade by mixing pineapple juice, teriyaki sauce, soy sauce, honey, garlic powder, ginger powder, salt, and pepper.
- Toss the wings in the marinade so they all get coated.
- Let them sit at least 30 minutes. For more flavor, chill them overnight.
- Place the wings on a rack over a baking sheet and bake at 400°F (200°C).
- Flip the wings once while baking so both sides get crispy.
- Bake 30–40 minutes until the wings are cooked through and the skin looks crisp.
- Sprinkle with sesame seeds and chopped green onions before you serve.
Ingredients :
- 2 pounds chicken wings
- 1/2 cup pineapple juice
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Directions :
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine pineapple juice, teriyaki sauce, soy sauce, honey, garlic powder, ginger powder, salt, and pepper.
- Add chicken wings to the bowl and toss to coat well with the marinade.
- Let the wings marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Line a baking sheet with foil and place a rack on top. Arrange the wings on the rack.
- Bake for 30-40 minutes, flipping halfway through until crispy and cooked through.
- Garnish with sesame seeds and chopped green onions before serving.
how to serve Pineapple-Teriyaki Chicken Wings
- Serve hot on a platter with extra green onions.
- Pair with steamed rice or a simple salad.
- Offer napkins — these wings are sticky and fun to eat by hand.
how to store Pineapple-Teriyaki Chicken Wings
- Cool the wings to room temperature before storing.
- Place in an airtight container and keep in the fridge for up to 3 days.
- To reheat, bake at 350°F (175°C) for 10–15 minutes until hot and crisp.
tips to make Pineapple-Teriyaki Chicken Wings
- Pat wings dry before marinating for better crisp.
- Use a rack on the baking sheet so heat reaches all sides.
- If you like extra glaze, brush wings with leftover marinade in the last 5 minutes of baking (only use marinade that has not touched raw chicken, or boil it first).
- Marinate longer for stronger flavor.
variation (if any)
- Make them spicy: add 1–2 teaspoons of sriracha or red pepper flakes to the marinade.
- Grill instead: cook on a medium grill for 20–25 minutes, turning often.
- Add fresh pineapple: toss small pineapple pieces on the rack for the last 10 minutes of baking.
FAQs
Q: Can I use drumettes or flats only?
A: Yes. Use any wing parts you like. Adjust cook time if pieces are very large.
Q: Do I need to remove the skin?
A: No. Keep the skin on for crisp, sticky wings.
Q: Can I freeze the wings?
A: You can freeze cooked wings in an airtight bag for up to 2 months. Thaw in the fridge before reheating.
Q: Is it safe to marinate overnight?
A: Yes. Marinate in the fridge only, and do not leave at room temperature.
Q: Can I make a larger batch for a party?
A: Yes. Scale the ingredients and bake in batches so wings stay crisp.
Pineapple-Teriyaki Chicken Wings
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: None
Description
These Pineapple-Teriyaki Chicken Wings are sweet, salty, and easy to make, featuring a bright, sticky glaze.
Ingredients
- 2 pounds chicken wings
- 1/2 cup pineapple juice
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Combine pineapple juice, teriyaki sauce, soy sauce, honey, garlic powder, ginger powder, salt, and pepper in a mixing bowl.
- Add chicken wings to the bowl and toss to coat well with the marinade.
- Let the wings marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Line a baking sheet with foil and place a rack on top. Arrange the wings on the rack.
- Bake for 30-40 minutes, flipping halfway through until crispy and cooked through.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
Pat wings dry before marinating for better crisp. Use a rack on the baking sheet so heat reaches all sides.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 90mg
