Sticky Pineapple-Teriyaki Chicken Wings are a fun and tasty twist on classic wings, glazed with a sweet and tangy sauce that combines pineapple and teriyaki flavors. The wings get a beautiful sticky coating that’s perfect for finger-licking good moments, with a little tropical vibe from the pineapple making it extra special.
I love making these wings when I want something that’s both easy to snack on and full of flavor. The pineapple adds a natural sweetness that balances the salty teriyaki, and it always gets everyone asking for more. Plus, the sticky glaze is so satisfying to eat—watch out, because napkins will definitely be needed!
My favorite way to serve these wings is with some fresh green onions sprinkled on top and a side of crunchy veggies or simple rice to soak up any extra sauce. Whether it’s for a casual get-together, game day, or just a fun dinner at home, these wings always bring a cheerful and tasty vibe to the table.
Key Ingredients & Substitutions
Chicken Wings: Fresh wings give the best texture. If you can’t find wings, drumsticks or even boneless chicken pieces work well, though cooking times will vary.
Pineapple Juice & Chunks: Fresh pineapple juice adds brightness, but canned is fine too. For chunks, fresh or canned both add nice texture and bursts of sweetness.
Soy Sauce: I use low-sodium soy sauce to keep salt balanced. Tamari or coconut aminos are great gluten-free options.
Brown Sugar & Honey: These give the glaze its sweet and sticky character. If you want less sweetness, reduce honey or swap with maple syrup.
Garlic & Ginger: Fresh is best for sharp flavor, but powdered forms can be used in a pinch. They build the depth of the sauce.
How Do I Get Crispy Wings with a Sticky, Flavorful Glaze?
Crisp skin and sticky glaze require two steps:
- First, pat wings dry and bake on a wire rack. This lets heat circulate and helps skin crisp without frying.
- Then, toss baked wings in the thickened pineapple-teriyaki sauce right before serving to keep that sticky shine without sogginess.
Tip: Flip wings halfway during baking for even crispiness. Don’t glaze early; the sauce’s sugars can burn if cooked too long.
Equipment You’ll Need
- Baking sheet with wire rack – It helps get the wings crispy without frying.
- Small saucepan – For simmering and thickening the sauce, I like a small one for better control.
- Measuring cups and spoons – To get the sauce just right without guessing.
- Tongs or a large spoon – For tossing the wings in the sauce easily and evenly.
- Cooking brush or spoon – To glaze the wings smoothly, if you prefer brushing on the sauce.
Flavor Variations & Add-Ins
- Swap chicken wings for drumsticks or boneless chicken for a different texture but same flavor punch.
- Add a splash of sriracha or red pepper flakes to give a mild heat. Perfect if you like a little spice with your sweet.
- Stir in chopped fresh herbs like cilantro or basil into the sauce for extra freshness and aroma.
- Mix in chopped bell peppers or green onions before serving for extra crunch and color.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 2 pounds chicken wings, separated into drumettes and flats
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
For the Pineapple-Teriyaki Sauce:
- 1/2 cup pineapple juice (fresh or canned)
- 1/4 cup soy sauce (preferably low sodium)
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/4 cup pineapple chunks (optional, for garnish or cooking)
For Garnish:
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro or green onions
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 40-45 minutes to bake the wings, and around 10 minutes to make the sauce and glaze the wings. So, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare and Bake the Wings:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings dry with paper towels, then season them with salt and black pepper. Arrange the wings on the wire rack in a single layer and lightly drizzle or brush them with vegetable oil. Bake for 40 to 45 minutes, flipping the wings halfway through, until the skins are crispy and the chicken is fully cooked.
2. Make the Pineapple-Teriyaki Sauce:
While the wings are baking, combine the pineapple juice, soy sauce, brown sugar, honey, minced garlic, grated ginger, and rice vinegar in a small saucepan over medium heat. Bring it to a gentle simmer, stirring occasionally. Let it cook for about 5 minutes so the flavors blend nicely.
Next, stir in the cornstarch slurry to thicken the sauce. Keep simmering for 2 to 3 minutes until the sauce is sticky and glossy. If you like, add the pineapple chunks and warm them in the sauce for a few minutes.
3. Coat the Wings and Serve:
When the wings are done, transfer them to a large bowl. Pour your sticky pineapple-teriyaki sauce over the wings and toss them carefully so each piece gets a nice glaze. Arrange the wings on a serving platter and sprinkle toasted sesame seeds and chopped fresh cilantro or green onions on top.
Serve your delicious sticky, sweet, and savory wings right away. They’re perfect for a fun appetizer, party snack, or tasty dinner.
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw the wings in the refrigerator overnight before cooking. Pat them dry well to ensure crispiness when baking.
Can I Make the Sauce Ahead of Time?
Absolutely! The pineapple-teriyaki sauce can be made and refrigerated up to 2 days in advance. Reheat gently on the stove before tossing with the wings.
How Should I Store Leftover Wings?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to help maintain crispiness.
What Can I Serve with These Wings?
These wings go great with simple sides like steamed rice, roasted vegetables, or a crisp green salad to balance the sweet and sticky flavors.