Sticky Pineapple-Teriyaki Chicken Wings are the perfect mix of tangy pineapple sweetness and rich, savory teriyaki sauce, all clinging to crispy, juicy chicken wings. These wings have that irresistible sticky glaze that makes them a total crowd-pleaser and impossible to eat with just one hand. The hint of pineapple adds a fresh twist that brightens up the classic Asian-inspired flavor.
I love making these wings when friends come over because everyone always asks for seconds. I usually double the sauce since it’s so good for dunking and drizzling over rice or veggies. The sticky glaze is the star here, so don’t be shy about letting the wings soak up all that delicious sauce.
One of my favorite ways to serve these is with a side of crunchy coleslaw or some simple steamed rice—it balances the sticky sweetness perfectly. Plus, they’re great for game day or any casual get-together, where you want food that’s fun to share and full of flavor. I promise, once you try these, you’ll want to make them again and again!
Key Ingredients & Substitutions
Chicken Wings: Using fresh wings with tips removed gives a nicer presentation. You can also use drumettes or wingettes if preferred. For a leaner option, try chicken tenders, though cooking time will differ.
Pineapple Juice & Crushed Pineapple: These add natural sweetness and a tropical twist. If fresh pineapple isn’t available, canned juice works well. For less sweetness, reduce juice or swap with orange juice.
Soy Sauce: It provides that salty umami backbone. Low-sodium soy sauce is a good swap to control saltiness. For a gluten-free version, tamari works great.
Brown Sugar & Honey: Both add sweetness and help the sauce caramelize. Maple syrup or agave nectar can replace honey for different sweetness notes.
Rice Vinegar: Adds gentle acidity to balance sweet flavors. White vinegar is a workable substitute but use less as it’s stronger.
Ginger & Garlic: Fresh is best for bright and pungent flavor. Ground versions can be used if fresh isn’t available but add less to avoid overpowering.
How Can I Get the Wings Crispy Yet Sticky With Sauce?
Balancing crispy chicken skin with a sticky glaze can be tricky. Here’s what works best:
- Dry the wings well before cooking to help crisp the skin.
- Use a wire rack so air can circulate around the wings as they bake.
- Bake at a high temperature (around 400°F) to crisp skin without drying meat.
- Make the sauce separately and toss wings after baking—this keeps wings crispy before glazing.
- After coating with sauce, broil briefly to set and caramelize the glaze, but watch carefully to avoid burning.
This method creates that perfect sticky coating while keeping your wings nice and crispy underneath.
Equipment You’ll Need
- Baking sheet with wire rack – I recommend this for even crispiness and easy handling of wings.
- Small saucepan – for simmering and thickening the sauce, making it sticky and flavorful.
- Mixing bowl – to toss the cooked wings in the glaze and coat evenly.
- Measuring spoons and cups – for precise amounts of ingredients to ensure the perfect balance of flavors.
- Cooking tongs or a large spoon – for handling hot wings and mixing everything smoothly.
Flavor Variations & Add-Ins
- Swap chicken wings for drumettes or chicken tenders depending on your preference or what you have on hand.
- Add a pinch of red pepper flakes or a dash of sriracha for a spicy kick.
- Toss in some sliced bell peppers or chopped green onions for extra crunch and flavor.
- Mix in a splash of coconut milk or lime juice for a creamier or tangier tropical twist.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 pounds chicken wings, tips removed and split at the joint
- 1 tablespoon vegetable oil
- ½ cup pineapple juice (fresh or canned)
- ¼ cup soy sauce
- ¼ cup brown sugar, packed
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ½ cup finely crushed pineapple (optional, for extra texture)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro or green onions for garnish
- Salt and pepper to taste
Time Needed
This recipe takes about 50 minutes total: 10 minutes to prepare the wings and sauce, 40-45 minutes to bake, plus a few minutes to glaze and broil for that sticky finish.
Step-by-Step Instructions:
1. Prepare the Wings:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top to help the wings get crispy. Pat the chicken wings dry with paper towels. Lightly season them with salt and pepper, then toss with vegetable oil to coat evenly.
2. Bake the Wings:
Lay the wings out in a single layer on the wire rack. Bake for 40 to 45 minutes, turning them halfway through, until the skin is nice and crispy and the chicken is cooked through.
3. Make the Pineapple-Teriyaki Sauce:
While the wings bake, mix pineapple juice, soy sauce, brown sugar, honey, rice vinegar, grated ginger, and minced garlic in a small saucepan over medium heat. Bring it to a simmer, stirring occasionally. Let it simmer for 5 to 7 minutes for the flavors to blend.
4. Thicken the Sauce:
Stir in the cornstarch slurry and cook for another 2 to 3 minutes until the sauce thickens into a sticky glaze. If you like, add crushed pineapple now for extra texture.
5. Glaze the Wings:
When the wings are done, transfer them to a large bowl and pour the sticky sauce over them. Toss well so all wings are coated evenly.
6. Broil for a Sticky Finish:
Place the coated wings back on the wire rack or a clean baking sheet. Broil for 2 to 3 minutes, watching carefully, until the sauce bubbles and caramelizes. Remove from oven.
7. Garnish and Serve:
Sprinkle the wings with toasted sesame seeds and chopped cilantro or green onions. Serve immediately for the best sticky, sweet, and savory bite. These wings go great with steamed rice and a simple vegetable side.
Can I Use Frozen Chicken Wings?
Yes! Just make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to ensure crispiness when baking.
Can I Make These Wings Ahead of Time?
You can bake the wings and prepare the sauce in advance, then toss and broil just before serving to keep them fresh and sticky. Store cooked wings and sauce separately in the fridge for up to 2 days.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or broiler briefly to restore crispness and stickiness.
What Can I Substitute for Pineapple Juice?
If you don’t have pineapple juice, orange juice or apple juice can work as alternatives, though it will slightly change the flavor. For less sweetness, dilute juice with a little water.