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Plated Pineapple-Teriyaki Wings garnished with fresh herbs

Pineapple-Teriyaki Wings

Pineapple-Teriyaki Wings are a delightful blend of sweet and savory, featuring a sticky glaze that makes them an impressive appetizer or main dish for any gathering.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

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)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until well combined.
  3. Toss the chicken wings in the sauce until they are fully coated, then arrange them on a lined baking sheet.
Cooking
  1. Bake for 30–35 minutes, turning halfway through for even cooking.
  2. 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.
  3. Brush the baked wings with the thickened sauce and return them to the oven for an additional 5 minutes to glaze.
  4. Once done, garnish with chopped green onions before serving.

Notes

For extra flavor, marinate the wings in the teriyaki marinade for at least an hour or overnight. Use fresh ginger and garlic for the best taste. If you like crispy wings, consider broiling them for a few minutes after baking.