Sticky Pineapple-Teriyaki Chicken Wings
Savory and sweet chicken wings with a delightful pineapple-teriyaki glaze, perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 4-6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 2 lbs chicken wings
- 1 cup pineapple juice
- 1/2 cup teriyaki sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 teaspoon black pepper
- Non-stick spray
- Chopped green onions or sesame seeds for garnish
Instructions
- Whisk together the pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper in a large bowl.
- Coat the chicken wings in the marinade, cover, and let marinate in the refrigerator for at least 1 hour.
- Preheat your oven to 400°F.
- Prepare a baking sheet lined with foil and place a wire rack on top, lightly sprayed with non-stick spray.
- Arrange the marinated wings on the rack, spaced apart.
- Bake the wings for 35–40 minutes, flipping them halfway through.
- Simmer the reserved marinade in a saucepan until it thickens, about 5–7 minutes.
- Glaze the baked wings with the thickened marinade and broil on high for 2–3 minutes.
- Serve the wings hot, garnished with chopped green onions or sesame seeds.
Notes
Marinating overnight enhances flavor. Use a meat thermometer to ensure they reach an internal temperature of 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 13g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 80mg