These pineapple-teriyaki chicken wings are my go-to party trick – sticky, sweet, and packed with flavor. I first made them for a football Sunday at my brother’s place, and now they’re requested at every gathering. The secret? That magical combo of tangy pineapple juice and rich teriyaki sauce that caramelizes into the most addictive glaze. My friends always joke that I should bottle the sauce (and honestly, I’ve considered it!). Whether it’s game day, a backyard BBQ, or just a Tuesday night craving, these wings disappear faster than I can make them. You’re going to love how simple they are to whip up too – just wait till you see how that glossy sauce clings to every bite!

Why You’ll Love These Pineapple-Teriyaki Chicken Wings

Let me tell you why these wings are my absolute favorite to make (and eat!):

• That sticky-sweet glaze – The pineapple juice caramelizes with the teriyaki into a glossy, finger-licking sauce that clings to every nook and cranny of the wings.
• Effortless prep – Just mix, brush, and bake! No fancy techniques needed – perfect for when you’re hosting and want to actually enjoy the party.
• Crowd-pleaser magic – I’ve never brought these to a gathering without someone begging for the recipe. Even my picky nephew devours them!
• Versatile vibe – Game day? Check. Summer BBQ? Check. Midnight snack? Double check. They work for every occasion.

Trust me, after one bite, you’ll understand why these wings are always the first to vanish from every platter.

Ingredients for Pineapple-Teriyaki Chicken Wings

Here’s everything you’ll need to make these addictive wings – I’ve learned through trial and error that quality ingredients make all the difference:

• 2 lbs chicken wings – split at joints (I get the butcher to do this, but kitchen shears work too!)
• 1/2 cup pineapple juice – fresh squeezed if you’re feeling fancy, but canned works perfectly
• 1/3 cup teriyaki sauce – my go-to is the thick, glossy bottled kind for that perfect cling
• 2 tbsp honey – the golden sweetness that balances the tang
• 1 tbsp soy sauce – for that deep umami kick
• 1 tbsp minced garlic – fresh is best, but jarred will do in a pinch
• 1 tsp grated ginger – I keep a knob in my freezer for moments like this
• 1/2 tsp black pepper – freshly cracked makes all the difference

See? Nothing too fussy – just simple ingredients that transform into something magical together!

Equipment You’ll Need

You probably already have everything you need in your kitchen, but here’s my go-to wing-making setup:

• Rimmed baking sheet – catches all those glorious drips
• Parchment paper – my secret for easy cleanup (no stuck-on wings!)
• Mixing bowl – for whisking up that addictive sauce
• Basting brush – get one with silicone bristles that won’t shed

That’s it! No fancy gadgets required – just the basics for wing perfection.

How to Make Pineapple-Teriyaki Chicken Wings

Alright, let’s get these sticky-sweet wings going! I promise it’s easier than you think – just follow these simple steps for perfect wings every time.

Step 1: Prep and Bake the Wings

First, crank that oven to 400°F (200°C) – trust me, starting with a hot oven is key for crispy skin. While it’s heating, line your baking sheet with parchment paper (this saves so much cleanup!). Spread your wings out in a single layer – don’t crowd them or they’ll steam instead of crisp up. Pop them in the oven for 25 minutes, then flip each one with tongs. This flipping step is crucial – it ensures even browning on both sides!

Step 2: Make the Pineapple-Teriyaki Glaze

While the wings are baking, let’s whip up that magical sauce. Grab your mixing bowl and combine the pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper. Whisk it like you mean it – you want everything fully incorporated. I like to taste it at this point (careful, raw garlic is strong!) and adjust if needed – sometimes I add an extra squeeze of honey if my pineapple juice was particularly tart.

Step 3: Glaze and Finish Baking

Now for the best part! Pull your wings out after that initial 25 minutes and brush them generously with your pineapple-teriyaki mixture. Get into all the nooks and crannies! Return them to the oven for another 15 minutes until the sauce is bubbly and caramelized. Want extra crispiness? Turn on the broiler for the last 2-3 minutes – just watch carefully so they don’t burn! The smell at this point is absolutely intoxicating – you’ll have everyone hovering around your kitchen.

Pro tip: Reserve a little sauce for dipping! I always make a bit extra because my friends go wild for it.

Tips for Perfect Pineapple-Teriyaki Chicken Wings

After making these wings dozens of times (and fielding all my friends’ questions), here are my can’t-miss tips:

• Broil for the win – That final 2-3 minutes under the broiler transforms good wings into crispy-skinned perfection. Just don’t walk away – they go from golden to charred fast!
• Grill option – For smoky summer flavor, grill the wings instead of baking. Brush with sauce during the last 5 minutes to prevent burning.
• Space them out – Overcrowding the pan = steamed wings. Give them room to breathe if you want that ideal crispy texture.
• Sauce smart – If your glaze thickens too much while baking, thin it with a splash of pineapple juice before serving.

Follow these simple tricks, and you’ll be the wing master of every party!

Serving Suggestions for Pineapple-Teriyaki Chicken Wings

Oh, let me tell you how I love to serve these sticky wings! I always set out a big platter with:

• Cooling sides – A crisp Asian slaw or cucumber salad cuts through the richness perfectly
• Steamed rice – For soaking up every last drop of that glorious sauce
• Veggie sticks – Carrots and celery add a fresh crunch

For the finishing touch, I sprinkle toasted sesame seeds and chopped cilantro over the top – that pop of green makes them look as good as they taste! Don’t forget plenty of napkins – things are about to get deliciously messy.

Storage and Reheating Instructions

If by some miracle you have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 3 days. When that craving hits again, reheat in a 350°F oven or air fryer for about 5 minutes – just until they’re crispy and piping hot again. The sauce keeps its magic even after reheating!

Pineapple-Teriyaki Chicken Wings FAQs

I get asked these questions all the time – here are my hard-earned answers from years of wing-making:

• “Can I use frozen wings?” – Absolutely! Just thaw them completely in the fridge first (overnight usually does it). Pat them super dry with paper towels before baking – moisture is the enemy of crispy skin!
• “How to make it less sweet?” – Cut the honey in half and boost the soy sauce by a teaspoon. The pineapple juice gives enough natural sweetness on its own for those who prefer tangier wings.
• “Can I prep these ahead?” – You bet! Make the sauce up to 3 days in advance and store it in the fridge. The wings themselves taste best baked fresh though.
• “What if I don’t have fresh ginger?” – Use 1/4 tsp ground ginger instead – the flavor’s different but still delicious! I’ve done this in a pinch many times.
• “How spicy can I make these?” – Oh, I love adding 1/2 tsp crushed red pepper flakes to the sauce for a sweet-heat combo that’ll make your taste buds dance!

Still got questions? Drop them in the comments – I’m always happy to help troubleshoot your wing adventures!

Nutritional Information

Now, I’m no nutritionist, but here’s the general breakdown per serving (about 4-5 wings): roughly 320 calories, 18g fat (5g saturated), and 22g protein. The sugar comes in around 12g – that’s the pineapple and honey working their magic! Remember, these numbers can vary based on your specific ingredients and sauce amounts. My advice? Enjoy every sticky, delicious bite – some things are worth the splurge!

Share Your Feedback

Did these wings disappear as fast as they do at my parties? Snap a pic and tag me – I love seeing your sticky-fingered success stories! Your honest ratings help other wing lovers too.

Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps

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• Author: Christina R. Jones
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

Sweet and tangy pineapple-teriyaki chicken wings are perfect for parties or game day. The combination of pineapple juice and teriyaki sauce gives these wings a deliciously sticky glaze.

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Ingredients

Scale 1x2x3x

• 2 lbs chicken wings, split at joints
• 1/2 cup pineapple juice
• 1/3 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Place chicken wings on a baking sheet lined with parchment paper.
3. Bake for 25 minutes, flipping halfway.
4. Mix pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper in a bowl.
5. Brush the sauce over the wings and bake for another 15 minutes.
6. Serve hot with extra sauce on the side.

Notes

• For crispier wings, broil for the last 2-3 minutes.
• You can grill the wings instead of baking for a smoky flavor.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1/4 recipe
• Calories: 320
• Sugar: 12g
• Sodium: 850mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0.5g
• Protein: 22g
• Cholesterol: 85mg

Keywords: pineapple teriyaki chicken wings, sticky wings, party appetizers, Asian-style wings