Pineapple-Teriyaki Wings are the perfect blend of sweet and savory, creating a delicious experience that’s sure to impress everyone at your next gathering. With their sticky glaze and juicy meat, these wings make for a fantastic appetizer or main dish. Plus, they’re easy enough for any home cook to master, ensuring you’ll have more time to enjoy your time with friends and family.
Why You’ll Love This Pineapple-Teriyaki Wings:
- Explosive flavor that perfectly balances sweet and savory notes.
- Quick and easy to prepare, making them ideal for busy weeknights or party prep.
- Perfectly sticky finish that makes every bite delightful.
- Great for meal prep – these wings can be made ahead of time and reheated.
- Family-friendly dish that even the pickiest eaters will love.
Ingredients Needed
Protein:
- 2 pounds chicken wings
Sauce:
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Thickening Agent:
- 1 tablespoon cornstarch
- 2 tablespoons water
Topping:
- Green onions, chopped (for garnish)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until well combined.
- Toss the chicken wings in the sauce until they are fully coated, then arrange them on a lined baking sheet. Bake for 30–35 minutes, turning halfway through for even cooking.
- In a small bowl, combine the cornstarch and water to create a slurry. Add this mixture to the remaining sauce and simmer in a saucepan until thickened.
- Brush the baked wings with the thickened sauce and return them to the oven for an additional 5 minutes to glaze.
- Once done, garnish with chopped green onions before serving.
Serving Suggestions for Pineapple-Teriyaki Wings
Serve these Pineapple-Teriyaki Wings alongside a refreshing cucumber salad, steamed rice, or crispy vegetables. They make for a great finger food option at parties and pair wonderfully with your favorite dipping sauces, such as ranch or sriracha for a little kick.
Tips for Success with Pineapple-Teriyaki Wings
- Marinate for More Flavor: For an extra punch of flavor, marinate the wings in the teriyaki marinade for at least an hour or overnight if you have the time.
- Use Fresh Ingredients: Fresh ginger and garlic will enhance the taste of your sauce compared to dried or powdered variants.
- Monitor Oven Time: Every oven is different; make sure to check the wings for doneness and adjust the cooking time accordingly.
- Crispier Skin: If you desire extra crispy wings, broil them for a few minutes at the end of cooking but watch them closely to avoid burning.
- Make It Ahead: These wings can be prepped and frozen before baking for an easy meal solution later on.
Variation
For a spicier kick, consider adding sriracha or red pepper flakes to the marinade to bring some heat to your Pineapple-Teriyaki Wings.
FAQs
Can I use frozen wings?
Yes, frozen chicken wings can be used! Just ensure you thaw them completely before marinating and cooking.
How can I store leftover wings?
Store leftover wings in an airtight container in the refrigerator for up to three days. Reheat them in the oven for best results.
Can I use other proteins?
Absolutely! You can use drumsticks or even tofu for a vegetarian option, just adjust the cooking times as necessary.
Pineapple-Teriyaki Wings
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until well combined.
- Toss the chicken wings in the sauce until they are fully coated, then arrange them on a lined baking sheet.
- Bake for 30–35 minutes, turning halfway through for even cooking.
- In a small bowl, combine the cornstarch and water to create a slurry. Add this mixture to the remaining sauce and simmer in a saucepan until thickened.
- Brush the baked wings with the thickened sauce and return them to the oven for an additional 5 minutes to glaze.
- Once done, garnish with chopped green onions before serving.
