Sticky Pineapple-Teriyaki Chicken Wings are a sweet and tangy treat that’s bursting with flavor. These wings get coated in a thick, sticky sauce made from fresh pineapple juice and classic teriyaki ingredients, which makes each bite juicy and irresistible. The combination of the glaze’s fruity sweetness and the savory soy sauce gives these wings a perfect balance that keeps everyone reaching for more.
I love making these wings for parties or just a fun weekend snack because they’re super easy to prepare but taste like you spent hours in the kitchen. My little trick is to let the wings marinate for a few hours so the flavors sink in deeper, making every wing even better. Plus, the caramelized sticky sauce clings to the chicken just right, creating that satisfying chew and a bit of crunch around the edges.
These wings are fantastic served hot with a sprinkle of sesame seeds and some green onions on top for a little fresh crunch and color. I like to pair them with simple steamed rice or crisp veggies to keep things light and let those wings be the star. Honestly, every time I make them, they disappear quickly, so I always keep extra napkins handy because these sticky wings can get delightfully messy—but in the best way possible!
Key Ingredients & Substitutions
Chicken Wings: Using wings with tips removed helps with even cooking and makes them easier to eat. If you prefer, drumettes and flats can be bought separately or whole wings can be used.
Pineapple Juice: Fresh juice gives the best bright, fruity flavor. If you don’t have fresh, canned pineapple juice works fine. For a less sweet option, try adding a splash of lime juice.
Soy Sauce: Low sodium soy sauce keeps the saltiness balanced. Tamari is a good gluten-free substitute, or coconut aminos for a soy-free option.
Brown Sugar & Honey: Brown sugar adds depth with its molasses notes, and honey adds extra sweetness and stickiness. You can swap honey with maple syrup or agave if needed.
Garlic & Fresh Ginger: These fresh aromatics are key for that classic teriyaki flavor. Jarred ginger or garlic powder can work in a pinch but fresh is best.
How Can I Get Wings Crispy and Sticky Without Losing Juiciness?
The goal here is crispy skin with a sticky glaze that clings nicely. Here’s how I do it:
- Pat wings very dry before marinating—dry skin crisps better in the oven.
- Use a wire rack on the baking sheet so air circulates, helping to crisp all around.
- Bake at a high temperature (400°F) rather than pan-frying. This cooks the wings fully and crisps the skin without extra oil.
- Simmer and thicken the sauce separately with cornstarch. Glazing at the end means the wings stay crispy and don’t get soggy.
- Toss wings in the thick sauce right before serving to get that shiny, sticky finish.*
Give this method a try and you’ll get perfectly crispy, juicy wings with a glaze that sticks beautifully. Just keep napkins close—they get deliciously sticky!
Equipment You’ll Need
- Baking sheet with a wire rack – I like this because it helps the heat circulate evenly, making the wings crispy all over.
- Small saucepan – this is perfect for simmering and thickening the sauce so it becomes sticky and glossy.
- Whisk – useful for mixing the sauce ingredients smoothly without lumps.
- Measuring cups and spoons – for accurate measurements to get the perfect balance of flavors.
- Paper towels – to pat the wings dry, which helps them crisp up in the oven.
Flavor Variations & Add-Ins
- Try adding a splash of sriracha or chili flakes to give the wings a spicy kick without losing the sweet and tangy flavor.
- Swap honey for maple syrup to introduce a different layer of sweetness, perfect if you like a more robust flavor.
- Add chopped cilantro or green onions after baking for a fresh, herbaceous touch.
- Include chopped bell peppers or pineapple chunks into the glaze for extra texture and flavor contrast.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 pounds chicken wings, tips removed
- 1/2 cup pineapple juice (fresh is best)
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup brown sugar, packed
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon vegetable oil (for cooking wings)
- Sesame seeds (for garnish)
- Chopped green onions or fresh herbs for garnish (optional)
How Much Time Will You Need?
Plan for about 10 minutes of prep, 1 to 4 hours for marinating (the longer, the more flavor), 40 minutes for baking, and 5 minutes to thicken the sauce and glaze the wings. So, overall, about 1 hour and 55 minutes max, mostly hands-off time while the wings marinate and bake.
Step-by-Step Instructions:
1. Prepare the Wings:
Dry your chicken wings well using paper towels. This is important to help get that crispy skin later. Set them aside while you mix the sauce.
2. Make the Marinade and Sauce:
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, garlic, grated ginger, rice vinegar, and sesame oil. This mix is your marinade and will become the tasty glaze too.
3. Marinate the Wings:
Reserve about 1/3 cup of the sauce for later glazing. Pour the rest over the wings in a big bowl or zip-lock bag. Toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
4. Bake the Wings:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the wings on the rack in a single layer. Bake for 35-40 minutes, turning once halfway through, until the wings are golden, crispy, and cooked through.
5. Thicken the Glaze:
While the wings bake, pour your reserved sauce into a small saucepan and warm over medium heat. Slowly stir in your cornstarch slurry and keep stirring until the sauce thickens into a sticky, glossy glaze (about 3-5 minutes). Remove from heat.
6. Glaze and Serve:
When your wings are ready, toss them in the thickened pineapple-teriyaki glaze so every wing is nicely coated. Serve them hot topped with sesame seeds and chopped green onions or fresh herbs for a fresh touch. Enjoy straight away for the best sticky, delicious bite!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw the wings in the fridge overnight before marinating. Pat them dry thoroughly to get that crispy skin when baking.
Can I Make These Wings Ahead of Time?
Absolutely! Marinate the wings up to 4 hours ahead and keep them covered in the fridge. You can also bake and glaze them, then reheat gently in the oven before serving.
What Can I Substitute for Pineapple Juice?
If you don’t have pineapple juice, a mix of orange juice and a splash of lemon or lime juice works well to maintain the sweet and tangy flavor.
How Should I Store Leftover Wings?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to keep the skin crispy and the glaze sticky.