Description
Sweet and savory baked chicken wings tossed in a glossy brown sugar‑pineapple glaze—sticky, finger‑licking good and great for parties.
Ingredients
Units
Scale
- 2 lbs chicken wings, split into drumettes and flats
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/4 cup pineapple chunks, drained
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400 °F and line a large baking sheet with parchment paper.
- In a bowl, whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger until sugar dissolves.
- Add chicken wings and toss to coat. Marinate at least 30 minutes (or overnight for deeper flavor).
- Arrange wings in a single layer on the baking sheet. Season with salt and pepper. Bake 25–30 minutes until golden and internal temperature reaches 165 °F.
- Meanwhile, whisk cornstarch with cold water to make a slurry. In a saucepan, simmer reserved marinade with pineapple chunks, then stir in slurry until sauce thickens and becomes glossy.
- Remove wings from oven, transfer to a bowl, pour warm glaze over them, and toss to coat thoroughly.
- Serve immediately while hot and sticky.
Notes
- Marinating overnight enhances flavor and aroma.
- Use a meat thermometer to ensure wings reach 165 °F inside.
- The cornstarch slurry creates a perfect glossy, clingy sauce.
- Serve hot—glaze thickens as it cools.
Nutrition
- Serving Size: 4–5 wings
- Calories: 285 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 85 mg