Pineapple-Teriyaki Chicken Wings
These Pineapple-Teriyaki chicken wings are sweet, tangy, and sticky, making them perfect for a fast weeknight dinner, party appetizer, or game-day favorite.
Ingredients
Main Ingredients
- 2 lbs chicken wings split into flats and drumettes if not pre-cut
- 1 cup pineapple juice fresh or canned
- 1/2 cup teriyaki sauce
- 1/4 cup soy sauce use low-sodium if preferred
- 2 tablespoons brown sugar light or dark
- 1 tablespoon garlic, minced about 2–3 cloves
- 1 tablespoon ginger, grated
- Salt and pepper to taste
- Green onions, chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- In a medium bowl, whisk together pineapple juice, teriyaki sauce, soy sauce, brown sugar, minced garlic, and grated ginger. Season lightly with salt and freshly ground black pepper.
- Add the chicken wings to a large bowl. Pour the sauce over them and toss until each wing is evenly coated. Let them sit for 10–15 minutes if you have time — the pineapple helps tenderize the meat.
- Arrange wings in a single layer on the prepared baking sheet with some space between pieces so air circulates and skin crisps.
- Bake for 30–35 minutes, turning the wings halfway through cooking to promote even browning. Bake until the skin is golden and the internal temperature reaches at least 165°F (74°C).
- During the last 5 minutes, brush wings with additional marinade (set aside some before marinating — do not reuse marinade that touched raw chicken unless you boil it first). Return to the oven to allow the glaze to caramelize.
- Remove from oven and let wings rest for a few minutes so juices redistribute and the glaze sets.
- Serve hot, sprinkled with chopped green onions for color and a fresh bite.
Notes
Store in an airtight container for 3–4 days in the refrigerator or freeze for up to 3 months. To reheat, use a 375°F oven for the best texture. Always ensure leftovers reach 165°F when reheating.