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Sticky Pineapple-Teriyaki Chicken Wings
Caroline

Sticky Pineapple-Teriyaki Chicken Wings

These sticky pineapple-teriyaki chicken wings are baked until juicy and caramelized, then coated in a sweet and savory glaze made with pineapple juice, teriyaki sauce, and honey. Perfect for game day, parties, or an easy oven-baked dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken wings, split at joints
  • 1/2 cup pineapple juice
  • 1/3 cup teriyaki sauce
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 1/2 tsp black pepper

Equipment

  • baking sheet
  • parchment paper
  • mixing bowl
  • whisk or spoon
  • Basting brush
  • oven

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Arrange chicken wings in a single layer on the prepared baking sheet.
  3. Bake for 25 minutes, flipping halfway through for even cooking.
  4. In a bowl, mix pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper until combined.
  5. Remove wings from oven and brush generously with the sauce.
  6. Return wings to the oven and bake for an additional 15 minutes.
  7. For extra stickiness, broil for 2 to 3 minutes at the end.
  8. Remove from oven and let rest briefly before serving.
  9. Serve hot with extra sauce on the side if desired.

Notes

Broiling at the end enhances caramelization and color. Grilling is a great alternative during summer months. Double the sauce if you prefer extra glaze for dipping.