Brown Sugar Pineapple Wings Chicken (Print version)
Crispy oven-baked chicken wings tossed in a sticky brown sugar pineapple glaze with soy, garlic, and ginger for a sweet-savory bite every time.
# Ingredients:
For the wings
01 -
2 lbs (900 g) chicken wings, split into drumettes and flats
02 -
Salt and black pepper to season
03 -
1/2 teaspoon baking powder (optional, for extra crispy skin)
For the marinade and glaze
04 -
1/2 cup (120 ml) canned pineapple juice
05 -
1/3 cup (70 g) brown sugar, packed
06 -
3 tablespoons soy sauce
07 -
3 cloves garlic, minced
08 -
1 teaspoon fresh ginger, grated
09 -
1 tablespoon rice vinegar
10 -
1 teaspoon sesame oil
11 -
1/4 teaspoon red pepper flakes (optional)
For serving
12 -
2 green onions, thinly sliced
13 -
1 tablespoon sesame seeds
14 -
Fresh pineapple chunks (optional garnish)
# Instructions:
01 -
Whisk together pineapple juice, brown sugar, soy sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes in a large bowl until the sugar fully dissolves.
02 -
Pat wings dry and season lightly with salt and pepper (plus baking powder if using). Add to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes or overnight. Reserve all of the marinade.
03 -
Preheat oven to 425°F (220°C). Remove wings from the marinade and pat them completely dry. Arrange on a wire rack set over a foil-lined baking sheet and bake for 40 to 45 minutes, flipping once at the 20-minute mark, until golden and crisp.
04 -
Pour the reserved marinade into a small saucepan over medium heat. Bring to a full boil, then reduce heat and simmer for 8 to 10 minutes, stirring occasionally, until the glaze coats the back of a spoon.
05 -
Remove wings from the oven, toss them in the reduced glaze, return to the rack, and bake for 5 more minutes until sticky and caramelized.
06 -
Let wings rest 2 to 3 minutes. Top with sliced green onions, sesame seeds, and fresh pineapple chunks if using. Serve with any remaining glaze as a dipping sauce.
# Good to know:
01 -
Always boil any marinade that has touched raw chicken before using it as a finishing sauce.
02 -
A wire rack set over the baking sheet is key for crispy skin on all sides.