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Sticky Brown Sugar Pineapple Glazed Chicken Wings

Ridiculously easy to make, incredibly flavorful, and the perfect appetizer or main dish that everyone will devour. These Sticky Brown Sugar Pineapple Glazed Chicken Wings are an absolute game-changer.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian-Inspired, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Sticky Brown Sugar Pineapple Glazed Chicken Wings
  • 2 lbs chicken wings split and tips removed
  • 1 cup pineapple juice Adds that essential tropical sweetness!
  • 1/2 cup brown sugar packed. The secret to that lovely sticky texture and caramelization.
  • 1/4 cup soy sauce For that umami depth.
  • 2 tablespoons ketchup A classic binder and flavor enhancer.
  • 1 tablespoon apple cider vinegar A touch of tang to balance the sweetness.
  • 2 cloves garlic minced
  • 1/2 teaspoon ground ginger A warm, zesty kick.
  • 1/2 teaspoon chili flakes optional, for a little heat!
  • 1 tablespoon cornstarch To thicken our glorious glaze.
  • 1 tablespoon water To mix with the cornstarch.
  • salt and pepper to taste
  • 2 tablespoons green onions chopped, for garnish
  • 1 tablespoon sesame seeds for garnish

Equipment

  • baking sheet
  • Foil
  • Wire rack
  • Saucepan
  • Small bowl
  • Whisk
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick cooking spray.
  2. Season chicken wings generously with salt and pepper. Arrange them in a single layer on the prepared wire rack. Bake for 40 to 45 minutes, flipping halfway through, until golden and crispy.
  3. While wings bake, combine pineapple juice, brown sugar, soy sauce, ketchup, apple cider vinegar, minced garlic, ground ginger, and chili flakes (if using) in a medium saucepan over medium heat.
  4. Bring the mixture to a simmer, stirring to dissolve the brown sugar. In a separate small bowl, whisk together cornstarch and water until smooth. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to simmer and stir for about 5 minutes, or until the glaze thickens.
  5. Transfer the crispy wings to a large bowl. Pour the glaze over the wings and toss to coat evenly.
  6. Return the glazed wings to the wire rack on the baking sheet. Bake for an additional 10 minutes to caramelize the glaze.
  7. Garnish with chopped green onions and sesame seeds. Serve warm.

Notes

To reheat leftovers, bake at 350°F (175°C) for a few minutes to restore crispiness.