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Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps

Pineapple Teriyaki Chicken Wings

These pineapple teriyaki chicken wings are the perfect centerpiece for any gathering, creating an irresistible sweet and savory aroma. The magic is in the simple glaze—a harmony of sweet pineapple, savory teriyaki, and honey that clings to the crispy chicken skin. This straightforward recipe uses the oven to first crisp the wings and then bake them into a sticky, bubbly, and delicious appetizer.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Chicken Wings: 2 lbs, split into drumettes and flats.
  • Pineapple Juice: ½ cup.
  • Teriyaki Sauce: ⅓ cup.
  • Honey: 2 tbsp.
  • Soy Sauce: 1 tbsp.
  • Minced Garlic: 1 tbsp.
  • Grated Ginger: 1 tsp.
  • Black Pepper: ½ tsp.

Equipment

  • Large baking sheet
  • parchment paper
  • Medium-sized bowl
  • whisk
  • wire rack
  • small saucepan

Method
 

Instructions
  1. Prep Your Oven and Wings: First things first, get your oven preheating to 400°F (200°C). While it’s warming up, line a large baking sheet with parchment paper. Arrange the chicken wings in a single layer on the sheet, making sure they have a little space between them so they can get crispy.
  2. First Bake for Crispiness: Place the wings in the preheated oven and bake for 25 minutes. About halfway through, at the 12 or 13-minute mark, pull them out and carefully flip each one over. This ensures both sides get equally golden and crisp.
  3. Mix the Magic Sauce: While the wings are baking, grab a medium-sized bowl. Combine the pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper. Whisk it all together until the honey is fully dissolved and everything is well combined.
  4. Sauce and Final Bake: After the initial 25 minutes, take the wings out of the oven. They should be looking golden. Generously brush your pineapple-teriyaki sauce all over them, coating every side. Pop them back into the oven to bake for another 15 minutes. The glaze will bubble and thicken into a beautiful sticky coating.
  5. Serve and Enjoy: Let the wings rest for a couple of minutes once they’re out of the oven. Serve them hot, maybe with a little extra sauce on the side for dipping.

Notes

For maximum crispiness, ensure the chicken wings are patted thoroughly dry with paper towels before baking. Using a wire rack on the baking sheet can also help improve crispiness. For an extra thick glaze, you can simmer the sauce in a small saucepan for 5-7 minutes to reduce it before brushing it on the wings. This recipe is versatile; you can swap wings for chicken thighs, pork ribs, or even tofu. For a gluten-free version, use tamari or gluten-free teriyaki sauce. Garnish with toasted sesame seeds, green onions, or cilantro for added flavor and presentation.