Description
A delicious recipe for sticky pineapple-teriyaki chicken wings that are perfect for any gathering.
Ingredients
- 2 pounds chicken wings
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, black pepper, and red pepper flakes. Bring to a simmer over medium heat, then whisk in cornstarch until the sauce thickens, about 2-3 minutes. Remove from heat and let cool slightly.
- Toss the chicken wings in half of the teriyaki sauce until well coated. Arrange the wings in a single layer on the wire rack.
- Bake for 40-45 minutes, flipping halfway through, until crispy and cooked through. Brush with the remaining sauce during the last 10 minutes of baking.
- Garnish with green onions and sesame seeds before serving.
Notes
- For extra crispiness, broil the wings for the last 2-3 minutes of cooking.
- Try adding a splash of sriracha to the sauce for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg