Description
Bring a taste of the tropics to your table with these Pineapple Chicken Wings! Crispy, flavorful, and coated in a sticky-sweet glaze, they’re the perfect appetizer or party dish.
Ingredients
Units
Scale
For the Wings:
- 2 lbs chicken wings (drumettes and flats)
- 1 tbsp baking powder (for crispiness)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
For the Pineapple Glaze:
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar
- 1 tbsp ketchup
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch + 1 tbsp water (slurry for thickening)
- 1/4 cup diced pineapple (optional, for garnish)
- 2 tbsp chopped green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Preheat & Prepare Wings:
- Preheat oven to 425°F (220°C).
- Pat chicken wings dry with paper towels.
- Toss wings in baking powder, salt, pepper, garlic powder, and paprika.
- Place on a lined baking sheet with a wire rack for even crisping.
- Bake the Wings:
- Bake for 40-45 minutes, flipping halfway through, until golden and crispy.
- Make the Pineapple Glaze:
- In a saucepan over medium heat, combine pineapple juice, soy sauce, honey, rice vinegar, ketchup, garlic, ginger, and red pepper flakes.
- Bring to a simmer and cook for 5 minutes.
- Stir in the cornstarch slurry and cook until thickened (2-3 minutes).
- Coat & Serve:
- Toss baked wings in the sticky pineapple glaze.
- Garnish with diced pineapple, green onions, and sesame seeds.
- Serve immediately and enjoy!
Notes
- For extra crispiness, air-fry at 400°F (200°C) for 25 minutes, shaking the basket halfway.
- Make it spicier by adding sriracha or chili flakes to the glaze.
- Use fresh pineapple juice for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired, Tropical
