Sticky Pineapple-Teriyaki Chicken Wings 🍍🍗
Sweet & Savory Perfection! These Sticky Pineapple-Teriyaki Chicken Wings are a flavor explosion — juicy, caramelized, and full of tropical sweetness with a hint of umami. They’re baked to crispy perfection and glazed in a luscious pineapple-teriyaki sauce. 🍯🔥
Ingredients
- 2 lbs chicken wings, split at joints
- ½ cup pineapple juice
- ⅓ cup teriyaki sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp grated ginger
- ½ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange chicken wings on the sheet and bake for 25 minutes, flipping halfway through.
- In a small bowl, whisk together pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and pepper.
- Brush the sauce generously over the wings.
- Return to the oven and bake for another 15 minutes, or until the wings are golden, sticky, and caramelized.
- For extra crispiness, broil for 2–3 minutes at the end (optional).
- Serve hot with extra sauce for dipping and enjoy! 😋
Nutrition Information (approx.)
- Calories: 350 kcal per serving
- Protein: 30g
- Carbs: 20g
- Fat: 18g
💡 Notes & Tips
- Crispier Wings: Broil for 2–3 minutes at the end, but watch closely to avoid burning.
- Spicy Option: Add red pepper flakes or a drizzle of sriracha to the sauce. 🌶️
- Marinate Ahead: Let the wings soak in the sauce for 30 minutes (or overnight) for a deeper flavor.
- Air Fryer Version: Cook at 380°F (190°C) for 20–25 minutes, flipping halfway and brushing with sauce during the last 10 minutes.
- Garnish: Sprinkle with sesame seeds and chopped green onions for a restaurant-style finish. 🌿
