Sticky Pineapple-Teriyaki Chicken Wings

Sticky Pineapple-Teriyaki Chicken Wings are a crowd-pleasing fusion of tropical sweetness and savory umami. This recipe utilizes a three-step baking process to ensure the wings are tender on the inside while the exterior becomes coated in a thick, candy-like glaze. The natural acidity of pineapple juice tenderizes the meat, while the honey and teriyaki sauce caramelize under high heat, creating a finger-licking experience perfect for game days or casual gatherings.

Why You’ll Love This Recipe

• Tropical Flavor Balance – The bright acidity of pineapple juice cuts through the richness of the chicken, while ginger and garlic add a sophisticated aromatic bite.
• Low-Lactose Friendly – A great protein-heavy option for those avoiding dairy without sacrificing the “crave-able” indulgence of traditional bar food.
• Minimal Prep, High Impact – With just 10 minutes of active prep work, the oven does the heavy lifting of reducing the sauce into a glossy glaze.
• Customizable Texture – The recipe offers the flexibility to bake for tenderness, broil for a crisp “char,” or grill for a layer of outdoor smokiness.
• Natural Tenderizer – Bromelain, an enzyme found in pineapple juice, helps break down proteins, ensuring the wings are never “rubbery.”
• One-Pan Cleanup – Using parchment paper on your baking sheet prevents the sticky sugars from burning onto your cookware.

Ingredients You’ll Need

The Protein

• 2 lbs Chicken Wings – Split at the joints (flats and drums) for even cooking and easier eating.

The Signature Glaze

• 1/2 cup Pineapple Juice – Provides the sweet, acidic base that helps the sauce caramelize.
• 1/3 cup Teriyaki Sauce & 1 tbsp Soy Sauce – The “salt” of the dish, providing deep savory notes and the classic dark color.
• 2 tbsp Honey – Acts as the primary thickening agent that creates the “sticky” texture.
• 1 tbsp Minced Garlic & 1 tsp Grated Ginger – Essential aromatics that provide a warm, slightly spicy counterpoint to the sugar.
• 1/2 tsp Black Pepper – Adds a subtle, creeping heat to balance the tropical sweetness.

Step-by-Step Instructions

Initial Roast Preheat your oven to 400°F (200°C). Arrange the split chicken wings in a single layer on a baking sheet lined with parchment paper. Bake for 25 minutes, flipping them halfway through to ensure both sides of the skin begin to render and crisp.

Whisk the Glaze While the wings are in their first bake, whisk together the pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper in a medium bowl until the honey is fully dissolved.

The Glazing Phase Remove the wings from the oven and brush them generously with the sauce mixture. Return them to the oven and bake for an additional 15 minutes. During this time, the liquids will evaporate, leaving behind a thick, bubbling glaze that clings to the wings.

Final Garnish and Serve Serve the wings while piping hot. If you have any leftover sauce that hasn’t touched raw meat, serve it on the side for dipping.

Recipe Notes & Tips

• For Maximum Crunch – If you prefer a crispier skin, pat the wings dry with paper towels before the first bake and broil them for the final 2–3 minutes of cooking.
• Ginger Freshness – Use freshly grated ginger if possible; the “zing” is much more pronounced than dried ground ginger.
• Parchment is Mandatory – Because of the high sugar content in the honey and juice, the sauce will stick to bare metal. Parchment paper or a silicone mat is essential for easy cleanup.
• Wait for the Bubble – The glaze is ready when it looks “tacky” and forms small bubbles on the surface of the wings.

Nutritional Information

• Total Time: 50 minutes
• Yield: 4 servings
• Calories: 320 kcal (Estimated per serving)
• Protein: 22g
• Carbohydrates: 15g

Perfect Pairings

• Sesame Seeds & Green Onions – A sprinkle of both adds a nutty crunch and a fresh, sharp finish.
• Coconut Rice – The creamy, mild flavor of coconut rice is the perfect bed for the extra teriyaki sauce.
• Crunchy Slaw – A vinegar-based cabbage slaw provides a refreshing, acidic “palate cleanser” between wings.
• Grilled Pineapple Rings – Double down on the theme by charring a few pineapple slices alongside the wings.

Ideal Occasions

• Super Bowl or Game Day – A classic “finger food” that satisfies a crowd.
• Summer Cookouts – Easily adaptable for the grill; the pineapple flavor screams outdoor dining.
• Easy Friday Night Dinner – Low effort but feels like a professional takeout meal.
• Appetizer Platters – Works well as a standalone starter for an Asian-inspired dinner party.

Storage & Serving Tips

• Refrigeration – Leftovers stay delicious in an airtight container for up to 3 days.
• Reheating – For best results, use an air fryer or oven at 350°F to maintain the glaze texture. Microwaving may make the skin soft.
• Sauce Safety – Never use the sauce you brushed on the half-cooked wings as a final dipping sauce unless you boil it first to kill any bacteria from the raw poultry.

Why This Recipe Works

The culinary success of these wings lies in sugar reduction and protein rendering. By baking the wings for 25 minutes before adding the sauce, you allow the chicken fat to render out, preventing the wings from being “greasy.” Once the sauce is added, the high oven temperature causes the water in the pineapple juice to evaporate, concentrating the sugars and honey into a gastrique-style glaze that adheres to the rendered skin. At 320 calories per serving, these wings provide a solid protein-to-fat ratio while keeping the carbohydrate count relatively low for a “sticky” wing.

Final Thoughts

Christina R. Jones’s Pineapple-Teriyaki Wings are a masterclass in balancing the four pillars of flavor: sweet, salty, sour, and savory. By using pineapple juice as a natural tenderizer, you ensure the meat remains juicy despite the high-heat roasting process. Whether you’re a fan of traditional buffalo wings looking for a change or a lover of Hawaiian-style flavors, this recipe is a guaranteed winner.