Sticky Pineapple-Teriyaki Chicken Wings
Deliciously sticky chicken wings glazed with a sweet and tangy pineapple-teriyaki sauce, perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 75 minutes
- Yield: 4-6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Diet: Paleo
Ingredients
Scale
- 2 lbs chicken wings
- 1 cup pineapple juice
- ½ cup teriyaki sauce
- ¼ cup honey
- ¼ cup soy sauce
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- ½ teaspoon black pepper
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, ensuring they are evenly coated, then cover and marinate in the refrigerator for at least 1 hour.
- Preheat your oven to 400°F.
- Prepare a baking sheet with foil and place a wire rack on top, spraying it lightly with non-stick spray.
- Arrange the marinated wings on the rack, spacing them apart for even cooking.
- Bake the wings for 35–40 minutes, flipping halfway, until golden brown and crispy.
- Simmer the reserved marinade in a saucepan, bringing it to a boil, then reducing to simmer for 5–7 minutes until it thickens.
- Glaze the wings with the thickened marinade and broil on high for 2–3 minutes for an extra crispy finish.
- Serve the wings hot, garnished with chopped green onions or sesame seeds.
Notes
Marinate overnight for deeper flavor. Use a meat thermometer to ensure wings 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: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 70mg