Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps
Sticky Pineapple-Teriyaki Chicken Wings are sweet, savory, and deliciously sticky. These wings are marinated in a tropical blend of pineapple juice, honey, garlic, and ginger, then baked until tender and caramelized. This easy recipe delivers bold flavor in just a few simple steps, making it perfect for gatherings, snacks, or a flavorful dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Appetizer
- Cuisine: Asian
Ingredients
For the Chicken Wings
2 lbs chicken wings, split at joints
For the Marinade
½ cup pineapple juice
⅓ cup teriyaki sauce (halal or alcohol-free)
2 tablespoons honey
1 tablespoon soy sauce (alcohol-free)
1 tablespoon minced garlic
1 teaspoon grated ginger
½ teaspoon black pepper
Instructions
- In a large bowl, whisk together the pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper to prepare the marinade.
- Add the chicken wings to the bowl and toss until well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Arrange the marinated wings in a single layer on the prepared baking sheet, reserving the remaining marinade.
- Bake the wings for 35–40 minutes, turning halfway through cooking.
- While the wings bake, pour the reserved marinade into a small saucepan and simmer over medium heat for about 5 minutes until slightly thickened.
- Remove the wings from the oven and brush them with the thickened sauce.
- Return the wings to the oven for an additional 5 minutes so the glaze becomes sticky and caramelized.
- Serve the wings hot and enjoy.
Nutrition
- Calories: 420 kcal