Brown Sugar Pineapple Wings (Printable Version)
Tender wings glazed in a sticky brown sugar and pineapple sauce with hints of ginger and garlic.
# Ingredients:
→ Poultry
01 -
500 grams chicken wings, split into drumettes and flats
→ Marinade
02 -
120 milliliters 100% pineapple juice
03 -
60 milliliters soy sauce (low sodium preferred)
04 -
50 grams packed brown sugar
05 -
3 cloves garlic, minced
06 -
15 grams fresh ginger, grated
→ Glaze
07 -
120 grams pineapple chunks (fresh ripe or canned)
08 -
10 grams cornstarch
09 -
30 milliliters water
→ Seasoning
10 -
Salt, to taste
11 -
Freshly cracked black pepper, to taste
# Steps:
01 -
In a large bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. Add chicken wings and toss until fully coated. Cover and refrigerate for a minimum of 30 minutes, allowing flavors to intensify.
02 -
Preheat the oven to 200°C. Line a baking sheet with parchment paper. Arrange marinated wings in a single layer, ensuring space between each piece. Bake for 25 to 30 minutes, turning halfway through until skin is golden and juices run clear.
03 -
While wings bake, pour remaining marinade into a saucepan over medium heat. Add pineapple chunks and bring to a gentle simmer. Mix cornstarch with water to create a slurry and gradually whisk into the simmering sauce. Stir continuously until the glaze thickens and becomes glossy.
04 -
Transfer baked wings to a large bowl and pour the thickened pineapple glaze over them. Toss thoroughly so all wings are evenly coated with the sticky, caramelized sauce. Serve immediately, optionally garnished with extra pineapple pieces.
# Notes:
01 -
For best results, pat wings dry before marinating to promote crispness. Marinate longer for deeper flavor. The glaze can be simmered longer for a jam-like consistency.