If you’re looking for a recipe that screams weekend comfort food with a tropical twist, this one’s for you. These Sticky Pineapple-Teriyaki Chicken Wings are sweet, tangy, garlicky, and ridiculously addictive. Every bite is coated in a glossy glaze that’s sticky in all the best ways — the kind that has you licking your fingers and not even caring.
I made these on a lazy Sunday, and by the time they came out of the oven, my kitchen smelled like a mix between a Hawaiian BBQ and an Asian street market. Honestly, I could’ve eaten them straight off the tray (and, well… I did).
The best part? You don’t need a deep fryer or fancy ingredients. Just toss everything together, bake, glaze, and let the oven do the magic. The result? Crispy edges, juicy centers, and a sweet-salty glaze that hits every craving at once.
Serving Ideas
These wings are awesome on their own, but if you’re turning them into a meal, pair them with steamed jasmine rice, roasted veggies, or a quick cucumber salad. If you’re hosting friends, just pile them high on a platter — they’ll disappear faster than you think.
Final Thoughts:
Concluding remarks To be honest, these Sticky Pineapple-Teriyaki Chicken Wings are one of those recipes that you will want to keep on your dinner rotation forever. You can tell they’re unique as soon as you take them out of the oven because they’re glossy, caramelized, and bursting with flavor that manages to simultaneously balance tangy, sweet, and savory flavors. Despite being surprisingly easy to prepare, these dishes give you the impression that you spent hours in the kitchen. This recipe’s versatility is what I adore most about it. They’re equally impressive for game nights, potlucks, or when friends unexpectedly stop by, and they’re ideal for a laid-back weeknight dinner when you want something filling but stress-free. The wings are sufficiently sticky to touch.
Recipe FAQs
1.Can I use chicken drumsticks instead of wings?
Totally! Drumsticks work great — just bake them a little longer since they’re meatier (about 10–15 extra minutes).
2.What can I substitute for pineapple juice?
If you’re out of pineapple juice, orange juice works too! It’ll give you a slightly different flavor but still that nice sweetness and acidity.
3.Do I have to use honey?
Nope. Maple syrup or brown sugar both work. I love honey for its thickness and shine, but use whatever you have on hand.
4.Can I make the glaze thicker?
Yes! If you want it extra sticky, pour the glaze into a small saucepan and simmer it for a few minutes before brushing it on the wings. It’ll reduce and turn syrupy — chef’s kiss.
5.How do I reheat leftovers?
Pop them in the oven at 350°F (175°C) for about 10 minutes. They’ll get warm and sticky again without drying out. Avoid microwaving — it softens the skin and ruins the crisp edges.
Sticky Pineapple-Teriyaki Chicken Wings
4
servings30
minutes40
minutes300
kcalIngredients
2 lbs chicken wings, split at joints
1/2 cup pineapple juice
1/3 cup teriyaki sauce
2 tbsp honey
1 tbsp soy sauce
1 tbsp minced garlic
1 tsp grated ginger
1/2 tsp black pepper
Directions
- Preheat your oven to 400°F (200°C).
- Place chicken wings on a baking sheet lined with parchment paper.
- Bake for 25 minutes, flipping halfway.
- In a bowl, whisk together pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper.
- Brush the sauce generously over the wings.
- Bake for another 15 minutes, or until the wings are cooked through and the sauce is sticky and caramelized.
- Serve hot with extra sauce on the side for dipping.
