Description
These sticky pineapple teriyaki chicken wings offer a sweet, savory, and tangy flavor profile that’s perfect for weeknight meals or party snacks without the hassle of complicated sauces.
Ingredients
Main Ingredients
- 2 pounds Chicken wings (Split into flats and drumettes if needed)
- 1 cup Pineapple juice (Canned is acceptable)
- 1/2 cup Soy sauce
- 1/4 cup Brown sugar or honey
- 3 cloves Garlic (Fresh minced or grated)
- 1 tablespoon Ginger (Fresh is great, powder works too)
- 2 tablespoons Rice vinegar or apple cider vinegar
- 1 teaspoon Sesame oil (A little goes a long way)
- 1 tablespoon Cornstarch (For thickening the glaze)
- to taste Salt and pepper
- to taste Chili flakes or sriracha (Optional for heat)
- Sesame seeds and sliced green onion (Optional for topping)
Instructions
Preparation
- Pat wings dry and season with salt and pepper.
- Cook wings using oven, air fryer, or grill.
- Simmer the pineapple teriyaki glaze until thick and glossy.
- Toss wings in glaze, then cook a few minutes more to set it.
- Top with sesame seeds and green onion if desired.
Cooking Methods
- Oven: Preheat oven to 425°F, bake wings for 40-45 minutes, flipping halfway. Toss in glaze and bake for an additional 5-8 minutes.
- Air Fryer: Cook wings at 380°F for 20 minutes, shake basket halfway. Increase temp to 400°F for another 5-8 minutes, toss with glaze, then air fry for 2-3 minutes.
- Grill: Grill wings over medium heat for 20-25 minutes, brushing on glaze towards the end.
Notes
Make ahead: Cook wings until crispy, cool and store. Make glaze separately. Reheat wings, warm glaze, toss, and set with a few minutes of heat before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course
- Cuisine: asian, Fusion