Description
A fun and sticky recipe for chicken wings that combines sweet pineapple with savory teriyaki flavors, perfect for weeknight dinners or game nights.
Ingredients
For the Wings
- 2 to 3 pounds chicken wings, split into flats and drums
- 2 teaspoons aluminum free baking powder
- 1 to 1.5 teaspoons salt
- 1 teaspoon garlic powder (optional, for the wing seasoning)
For the Glaze
- 1 cup pineapple juice (Fresh or canned juice can be used.)
- 1/3 cup soy sauce (For savory depth.)
- 2 to 3 tablespoons brown sugar or honey (For sweetness.)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar (Or apple cider vinegar.)
- 1 tablespoon cornstarch
- 1 tablespoon water (For cornstarch slurry.)
Instructions
Preparation
- Preheat the oven to 425°F. Line a sheet pan with foil for easy cleanup and place a rack on top if you have one.
- Pat wings dry with paper towels. Toss them in a bowl with baking powder, salt, and garlic powder (if using).
- Arrange wings in a single layer with space on the pan.
Baking
- Bake wings for 20 minutes, then flip them over and bake for another 20 to 25 minutes until they are deeply golden and crisp.
Making the Glaze
- While wings are baking, make the glaze. In a small pot, combine pineapple juice, soy sauce, brown sugar or honey, minced garlic, grated ginger, and vinegar. Bring to a gentle simmer.
- Stir in the cornstarch slurry (cornstarch mixed with water). Simmer for 1 to 3 minutes until glossy and thick enough to coat a spoon.
Serving
- Once wings are done baking, toss them with a little glaze to coat lightly. Serve right away.
Notes
To make the wings extra crispy: separate wings well, pat dry, and use aluminum-free baking powder to enhance browning. For exciting variations, try grilling or using a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course
- Cuisine: American, asian