Sticky Pineapple-Teriyaki Chicken Wings are a deliciously sweet and tangy treat with a perfect sticky glaze. These wings blend the tropical freshness of pineapple with the rich, savory flavors of teriyaki sauce, giving each bite a wonderful balance of sweet and salty. The crispy edges and juicy meat make them super satisfying and fun to eat.
I love making these wings whenever friends come over because they’re a real crowd-pleaser. The pineapple adds a juicy pop that makes the flavor stand out from regular wings, and that sticky glaze gets everyone reaching for napkins. I usually toss them in the oven until they’re golden and caramelized, then finish with a quick broil for extra crispiness.
One tip I always follow is to save some sauce at the end to brush on just before serving for that fresh sticky finish. These wings are great as an appetizer or paired with a simple side like steamed rice or a crunchy salad. They remind me of summer BBQs and laid-back gatherings, and I find it hard to stop at just one!
Key Ingredients & Substitutions
Chicken Wings: Using fresh wings with tips removed gives even cooking and great texture. If you can’t find wings, drumettes or even boneless thighs work well too.
Pineapple Juice: Fresh juice is best for brightness, but canned works fine. For a twist, try adding a little crushed pineapple for extra texture.
Soy Sauce: Low-sodium soy sauce helps control saltiness. If you want, you can swap with tamari for gluten-free needs or coconut aminos for a milder, sweeter flavor.
Brown Sugar: This sweetens and balances the tartness from pineapple. You can substitute with maple syrup or honey, but reduce the quantity slightly to avoid too much sweetness.
Garlic & Ginger: Fresh is key here to give the wings a true teriyaki flavor. Powdered forms exist but won’t have the same punch.
Cornstarch Slurry: This thickens the sauce to that perfect sticky texture. Tapioca starch is a fine alternative for a similar glossy finish.
How Can I Get Crispy Wings While Keeping the Sauce Sticky?
Balancing crispy skin with sticky glaze can be tricky, but here’s how I do it:
- Dry the wings very well before cooking. Moisture is the enemy of crispiness.
- If pan-frying, cook wings in batches without crowding the pan for even browning.
- For baking, use a wire rack so air circulates under the wings. This helps keep skin crispy.
- After cooking, toss wings quickly in the sauce. Don’t soak them too long or they’ll get soggy.
- For extra crispness, after saucing, you can pop them under a hot broiler for 1-2 minutes. Watch carefully to avoid burning!
Equipment You’ll Need
- Large skillet or frying pan – I recommend this so you can cook the wings evenly and get crispy edges.
- Whisk – helps you mix the sauce and cornstarch slurry smoothly without lumps.
- Saucepan – for simmering and reducing the pineapple-teriyaki sauce to perfection.
- Paper towels – essential for drying wings so they crisp up nicely.
- Baking sheet with a wire rack (optional) – great for baking wings if you prefer an oven version to frying.
Flavor Variations & Add-Ins
- Swap chicken wings for chicken drumettes or boneless thighs for a different texture and easier eating.
- Add a splash of chili sauce or red pepper flakes for a spicy kick that balances the sweetness.
- Mix in chopped pineapple or mango before serving for extra tropical flavor.
- Top with chopped fresh cilantro or Thai basil to freshen up the dish.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 2 lbs chicken wings, tips removed and split at joints
- 2 tbsp vegetable oil (for cooking wings)
For the Pineapple-Teriyaki Sauce:
- 1 cup pineapple juice (fresh or canned)
- 1/2 cup soy sauce (preferably low sodium)
- 1/3 cup brown sugar, packed
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
For Garnish:
- Sesame seeds
- Chopped green onions or fresh cilantro
How Much Time Will You Need?
This recipe takes around 15 minutes to prep, 15 to 45 minutes to cook depending on your cooking method (frying or baking), and a few minutes to toss and garnish. Overall, plan for about 30 to 60 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Pineapple-Teriyaki Sauce:
In a saucepan over medium heat, combine the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil. Bring the mixture to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sugar dissolves and the sauce reduces slightly.
2. Thicken the Sauce:
Slowly stir in the cornstarch slurry while continuously stirring to avoid lumps. Continue cooking for 1 to 2 minutes until the sauce thickens into a glossy, sticky consistency. Remove from heat and let it cool slightly.
3. Prepare the Wings:
Pat the chicken wings dry with paper towels to help make the skin crispy when cooked.
4. Cook the Wings:
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Cook the wings in batches, without overcrowding, for about 6 to 8 minutes per side or until they are golden brown and cooked through. Alternatively, bake the wings on a wire rack over a baking sheet in a preheated oven at 425°F (220°C) for 40 to 45 minutes, turning halfway through, until the skin is crispy.
5. Coat the Wings:
Transfer the cooked wings to a large mixing bowl. Pour the sticky pineapple-teriyaki sauce over the wings and gently toss until each wing is evenly coated with the glaze.
6. Serve:
Arrange the glazed wings on a serving plate. Sprinkle sesame seeds and chopped green onions or fresh cilantro on top for a fresh and tasty garnish. Serve immediately and enjoy your sweet and savory Sticky Pineapple-Teriyaki Chicken Wings!
Can I Use Frozen Chicken Wings?
Yes! Just make sure to thaw them completely in the fridge overnight before cooking. Pat them dry well to keep the skin crispy.
Can I Make These Wings Ahead of Time?
Absolutely. Cook and toss the wings in sauce, then refrigerate in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through and crispy.
How Do I Store Leftover Wings?
Place leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to regain crispiness rather than the microwave.
What Can I Serve with Sticky Pineapple-Teriyaki Wings?
These wings pair wonderfully with steamed rice, a simple green salad, or grilled veggies to balance the sweet and savory flavors.