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Sticky Pineapple-Teriyaki Chicken Wings

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Delightful chicken wings marinated in a sweet and savory pineapple-teriyaki sauce, perfect for gatherings.

Ingredients

Scale
  • 2 pounds chicken wings, split at joints
  • 1/2 cup pineapple juice
  • 1/3 cup teriyaki sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together the pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper until well combined.
  2. Coat the Wings: Add the chicken wings to the marinade, tossing them to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or better yet, overnight to maximize the flavor.
  3. Preheat the Oven: Set your oven to 400°F. While it heats, line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with non-stick spray for easy wing removal.
  4. Bake the Wings: Remove the wings from the marinade, reserving the excess for later use. Arrange them on the wire rack in a single layer. Bake for 35–40 minutes, flipping them halfway through, until the wings are golden brown and crispy.
  5. Create the Glaze: While the wings are baking, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for 5–7 minutes until it thickens into a sticky, flavorful glaze.
  6. Caramelize the Wings: Once the wings are done baking, brush them generously with the thickened glaze. Broil the wings on high for 2–3 minutes until they’re perfectly sticky and caramelized.
  7. Serve and Enjoy: Serve the Sticky Pineapple-Teriyaki Chicken Wings hot, garnished with chopped green onions or sesame seeds if desired.

Notes

Marinate wings overnight for best flavor. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/sticky-pineapple-teriyaki-chicken-wings-recipe/

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