Brown Sugar Pineapple Chicken Wings
Brown Sugar Pineapple Chicken Wings are baked until sticky and caramelized with a sweet pineapple glaze that balances brown sugar, soy sauce, and fresh ginger. They're an easy, crowd-pleasing appetizer with crisp skin and juicy meat, perfect for game day or casual entertaining.
Equipment
- Large rimmed baking sheet
- Wire rack
- Aluminum foil
- Small saucepan
- Whisk
- Pastry brush
- Instant-read thermometer
Ingredients
- 3 lbs chicken wings separated into flats and drumettes
- 1 tablespoon cornstarch for coating
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup brown sugar packed
- 1/3 cup pineapple juice
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- sliced green onions for garnish
- sesame seeds for garnish
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil and place a wire rack on top. Spray the rack with nonstick cooking spray.
- Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with 1 tablespoon cornstarch, salt, and pepper until evenly coated.
- In a small saucepan over medium heat, combine brown sugar, pineapple juice, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer, stirring until sugar dissolves. Whisk in cornstarch slurry and cook 1-2 minutes until thickened. Remove from heat.
- Arrange wings in a single layer on the prepared rack. Bake for 25 minutes until lightly golden.
- Remove wings from oven and brush generously with glaze on all sides. Return to oven and bake 15-20 minutes more, brushing with additional glaze halfway through, until deeply caramelized and internal temperature reaches 165°F.
- Let wings rest on the rack for 5 minutes. Transfer to a platter, brush with any remaining glaze, and garnish with green onions and sesame seeds.
Notes
Storage: Store leftover wings in an airtight container in the refrigerator for up to 4 days. The glaze will soften slightly but re-crisps well in the oven.
Reheating: Reheat wings in a 400°F oven or air fryer for 5-8 minutes until hot and crisp. Microwave if needed, but the skin won't be as crispy.
Best Tips: Pat wings completely dry before coating with cornstarch for the crispiest skin. Let them rest after baking so the glaze sets. Double the glaze ingredients if you want extra for dipping.
Variations: Add sriracha for spicy wings, use crushed pineapple for a chunkier glaze, or swap in boneless chicken thighs for a different cut.