Brown Sugar Pineapple Wings

These brown sugar pineapple wings always draw a crowd with their irresistibly sticky glaze and touch of tropical brightness. Juicy chicken is gently marinated then oven-roasted and tossed with a caramelized pineapple sauce. They are a snap to prepare and bring just enough sweet savory balance to keep everyone grabbing for more. My kitchen always smells amazing whenever these are in the oven and the sight of glossy wings glistening on a platter is pure happiness.

I still remember making these for a neighborhood party and watching as people went back for wing after wing and asked for the recipe between bites. There is something about the sticky glaze and bursts of pineapple that makes these irresistible.

Ingredients

• Chicken wings cut into drumettes and flats: Ensures even cooking and perfect finger food size Look for plump skin and no strong odor
• Pineapple juice: Adds tangy brightness Use one hundred percent juice for best flavor
• Soy sauce: Provides a salty savory base Opt for low sodium if you want to control salt
• Brown sugar: Brings sweet molasses notes and helps caramelize the glaze Choose soft packed for easy mixing
• Garlic minced: Builds depth of flavor Always choose firm cloves with no green shoots
• Ginger grated: Lends warmth and subtle heat Fresh ginger should feel heavy and taut
• Pineapple chunks: For bursts of sweetness and to reinforce the flavor Use ripe golden fruit or quality canned
• Cornstarch: Thickens the glaze and creates a sticky coating Look for fine white powder with no lumps
• Water: Helps blend and activate the cornstarch
• Salt and pepper to taste: Adjusts the seasoning to your preference Use freshly cracked pepper for extra flavor

Step-by-Step Instructions

Marinate the Wings:

Place chicken wings into a large mixing bowl and pour over the pineapple juice soy sauce brown sugar minced garlic and grated ginger. Use clean hands or a big spoon to toss everything so each wing is well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least thirty minutes. If you have the time leave it even longer for deeper flavor.

Bake the Wings:

Set your oven to four hundred degrees Fahrenheit or about two hundred degrees Celsius. Line a baking sheet with parchment paper so nothing sticks. Arrange the wings in a single layer allowing space between them for crisping. Bake for twenty five to thirty minutes. Flip at the halfway point using tongs. When the wings are golden and bubbling with a little caramel color they are ready.

Make the Pineapple Glaze:

While the wings cook pour the reserved marinade into a saucepan and add the pineapple chunks. Bring to a gentle simmer over medium heat. In a small bowl whisk the cornstarch with water to form a smooth mixture. Slowly pour this slurry into the simmering sauce whisking all the time. Let the sauce bubble gently until thick glossy and able to coat a spoon which takes about two to four minutes.

Glaze and Serve:

Once the chicken wings are cooked transfer them to a large clean bowl. Pour the hot pineapple glaze over the wings. Toss well using a big spoon or spatula so every piece gets coated in that sticky sauce. Serve the wings hot maybe with extra pineapple and a scatter of chopped scallions on top.

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My personal obsession with this recipe comes down to the caramelized pineapple that clings to certain wings. That sweet tart contrast against smoky roast chicken makes every bite memorable. One of my favorite family stories is from the time my brother thought he could out-eat everyone but ended up tapping out from all the sticky sweetness.

Storage Tips

Store leftover wings in an airtight container in the fridge where they keep nicely for up to three days. To reheat lay them out on a baking sheet and warm in a three hundred seventy five degree oven or air fryer for about ten minutes. This keeps the skin crisp and prevents the sauce from burning or getting soggy as can happen in a microwave.

Ingredient Swaps

If you run out of fresh ginger a little ground ginger will work though fresh packs the best punch. For pineapple juice substitute by blending canned pineapple with a splash of water. If you are cooking gluten free just use tamari in place of regular soy sauce and check labels to be sure.

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How to Serve

Pile the wings high on a serving platter with extra chunks of pineapple or sliced scallions. These are perfect for parties and disappear fast. Add a few napkins and maybe lemon wedges for squeezing over. At home I like them with steamed rice or a crisp cucumber salad on the side for balance.

A Little Culinary Background

Sticky glazed chicken has roots in many tropical cuisines where fruit and savory meet. This version is inspired by both classic Hawaiian style glazes and the all-American tradition of party wings. That balance of sweetened fruit and chicken is a combination that never loses its appeal.

Try these wings at your next gathering I can promise from experience they will be gone before you know it

Recipe FAQs

→ How long should wings marinate for best flavor?

For optimal taste, marinate wings for at least 30 minutes; longer marination enhances depth and tenderness.

→ Can canned pineapple be used instead of fresh?

Yes, canned pineapple juice and chunks work well and maintain consistent sweetness and texture.

→ What is the best baking temperature for these wings?

Bake at 400°F (200°C) to get crispy skin and juicy interior.

→ How is the pineapple glaze thickened?

A slurry of cornstarch and water is slowly stirred into the simmering marinade until it becomes glossy and coats the wings.

→ Are these wings spicy?

They have a sweet and tangy profile with a subtle gingery warmth; chili flakes can be added if a spicier kick is desired.