Description

Sweet and tangy chicken wings coated with a sticky pineapple and apricot glaze. These wings are perfect for game days, parties, or any occasion when you crave bold, tropical flavors. The combination of pineapple juice and apricot preserves creates a caramelized coating that makes these wings irresistible.

Ingredients

Units Scale

2 lbs chicken wings, split and tips removed
1 cup pineapple juice
1/2 cup apricot preserves
2 tbsp soy sauce
1 tbsp honey
2 cloves garlic, minced
1 tsp grated ginger
1/2 tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
1 tbsp cornstarch (optional, for thickening)
1 tbsp water (for slurry, if using cornstarch)
Chopped green onions and sesame seeds (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top.
Season Wings: Pat the chicken wings dry with paper towels. Season with salt and pepper. Arrange the wings on the wire rack in a single layer.
Bake Wings: Bake the wings in the preheated oven for 40–45 minutes, flipping them halfway through, until they are crispy and golden brown.
Prepare the Glaze: While the wings bake, combine pineapple juice, apricot preserves, soy sauce, honey, garlic, ginger, and red pepper flakes in a small saucepan over medium heat. Bring to a simmer and cook for 8–10 minutes, stirring frequently, until the glaze thickens slightly.
- Optional Step: If you prefer a thicker glaze, mix the cornstarch and water to make a slurry. Stir it into the glaze and cook for another 1–2 minutes.
Coat the Wings: Remove the wings from the oven and transfer them to a large mixing bowl. Pour the glaze over the wings and toss until evenly coated.
Broil (Optional): For extra caramelization, return the coated wings to the baking sheet and broil on high for 2–3 minutes. Watch closely to prevent burning.
Serve: Garnish with chopped green onions and sesame seeds. Serve warm and enjoy!

Notes

Adjust the spice level by adding more or less red pepper flakes.
For extra crispiness, air-dry the wings in the fridge for an hour before baking.
You can substitute apricot preserves with peach preserves or orange marmalade if needed.