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Sticky Pineapple Glazed Wings are the answer when you want something sweet, sticky, and savory that will crush a craving or impress guests. The sauce is punchy with fresh pineapple flavor and a gentle kick of chili, while the wing skin turns lacquered and crisp in the oven. Every time I set these out as an appetizer or game-day treat, the whole tray disappears before my eyes.
The first time I made these was for a summer BBQ with friends and they asked for the recipe on the spot. Now this is my go-to wing sauce anytime I am craving something with tropical style.
Ingredients
- Chicken wings: about two pounds split and tips removed for the best eating experience
- Pineapple juice: pick 100 percent juice for bold sweet flavor and natural acidity
- Brown sugar: adds deep caramel sweetness dark or light will both work but fresh soft sugar is best
- Soy sauce: use a good quality always for rich umami and balance check sodium levels if you prefer less salt
- Ketchup: brings a little tang and glossy red color pick one without extra sweeteners if possible
- Apple cider vinegar: gives just the right zing and heightens fruity notes choose one with a crisp clean aroma
- Garlic: fresh or pre-minced both work but fresh will give a brighter punch
- Ground ginger: dried ginger adds a warming background note check the spice jar date so it is still fragrant
- Chili flakes: for heat use more or less as you like and choose bright red for best flavor
- Cornstarch: thickens the glaze to sticky perfection make sure it is lump free
- Water: combines with cornstarch for a smooth slurry
- Salt and pepper: to taste adjust both after the first bake taste a wing before adding more
- Green onions: fresh sliced over top add bright color and a crisp bite only slice just before serving
- Sesame seeds: for a nutty crunch plain or toasted seeds both work try to pick whole unbroken seeds
Instructions
- Prepare the Wings:
- Begin by preheating your oven to four hundred degrees Fahrenheit. Cover a baking sheet with foil and place a wire rack on top making sure it fits securely. Spray the rack lightly with oil so the wings will not stick while cooking.
- Season and Bake:
- Pat chicken wings dry with paper towels so the skin crisps up nicely. Season with salt and pepper on all sides then lay them in a single layer on the prepared rack. This allows air to circulate making them extra crispy. Place in the oven and bake for forty to forty five minutes flipping each wing halfway through. The skin should turn golden and feel crisp when pressed lightly with tongs.
- Make the Glaze:
- While the wings bake pour pineapple juice into a medium saucepan set over medium heat. Add brown sugar soy sauce ketchup vinegar garlic ginger and chili flakes. Using a whisk mix everything smoothly together. Bring the mixture up to a gentle simmer and stir every few minutes so the sugar dissolves and the sauce does not scorch.
- Thicken the Sauce:
- Mix the cornstarch and water together in a small bowl until fully smooth and no lumps remain. Drizzle this slurry into the simmering saucepan whisking constantly. Continue to cook while stirring until the sauce thickens and bubbles for about five minutes. You will notice it gets darker and glossy.
- Glaze and Caramelize:
- When the wings are fully cooked transfer them to a large bowl. Pour the hot glaze over all the wings. Use a big spoon or tongs to toss gently until each piece is well coated and shiny. Return the glazed wings to the wire rack. Place them back in the oven for about ten minutes. Watch closely as the glaze bubbles and caramelizes forming a sticky sweet crust that clings to each wing.
- Finish and Garnish:
- Once the glaze is set and looks syrupy pull the wings out of the oven. Sprinkle generously with freshly sliced green onions and plenty of sesame seeds while hot for flavor and crunch. Serve immediately while they are sticky and sizzling.
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My favorite part is scraping the sticky glaze from the pan corners and tasting that deeply caramelized pineapple sugar. Sometimes my family will battle over the crispiest wings right from the rack and those moments are what make this dish memorable.
Storage Tips
Store any leftover wings in an airtight container in the fridge and enjoy within three days. To reheat place wings on a wire rack and warm in a hot oven for about ten minutes so the skin becomes crisp again. If freezing cool the wings before sealing tightly and then reheat from frozen on a baking tray so the texture stays closer to fresh. The glaze may look sticky at first but will loosen up again as it heats.
Ingredient Substitutions
If you run out of pineapple juice mango juice gives a tropical twist and works well. For a gluten free swap use tamari instead of regular soy sauce just be sure to taste for salt. Add a spoonful of sriracha in place of chili flakes if you prefer a smoky heat. If you need a sugar swap honey brings a floral note just remember it browns a little faster.
Serving Suggestions
These wings pair perfectly with crunchy slaw cool cucumber salad or simple steamed jasmine rice. For a party tray I like to garnish with extra lime wedges for squeezing and a sprinkle of fresh chopped cilantro for color. These also make an incredible filling tucked into lettuce wraps with a side of pickled veggies.
Cultural Note
Pineapple glazed wings channel the flavors of classic Asian American takeout along with Hawaiian barbecue inspiration which often features pineapple in savory marinades. The sweet spicy sticky style of glaze has roots in dishes served at family gatherings and festive events. Every cook has their own version and I am always tempted to try new twists each time I make them.
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Enjoy these wings fresh from the oven with your favorite sides. They are sure to become a new family favorite at any gathering.
Frequently Asked Questions
- → How do you achieve a sticky glaze on wings?
The glaze thickens as it simmers with cornstarch, creating a glossy, sticky coating for the wings.
- → Can I use fresh pineapple juice?
Yes, fresh pineapple juice adds vibrant flavor and works well in the glaze for these wings.
- → Should the wings be baked or fried?
Baking the wings on a wire rack makes them crispy without frying and helps the glaze adhere well.
- → What garnishes enhance the wings?
Sliced green onions and sesame seeds add crunch and freshness to the finished wings.
- → How spicy are these wings?
The chili flakes bring mild heat, but you can adjust the amount for your desired spice level.
- → Can these wings be made in advance?
You can bake the wings ahead and glaze them just before serving to retain the best texture.