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Brown Sugar Pineapple Wings

A delightful fusion of sweet brown sugar and zesty pineapple juice creates a sticky glaze that perfectly complements tender chicken wings, making these wings a crowd favorite for any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: American, Tropical
Calories: 370
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 900 g chicken wings (drumettes and flats) For best results, choose fresh wings rather than frozen.
  • 120 ml pineapple juice (juice, not syrup) Aim for 100% pure juice to avoid added sugars.
  • 60 ml soy sauce (low sodium optional) Enhances the taste without being overpowering.
  • 55 g brown sugar (soft, moist) Light or dark brown sugar will both work.
  • 2 cloves garlic, minced Freshly minced garlic brings more flavor.
  • 1 tsp fresh ginger, grated Offers a zingy and aromatic boost.
  • 60 ml pineapple chunks (fresh or canned) Make sure to select ones in juice, not syrup.
  • 8 g cornstarch Helps to thicken the glaze.
  • 30 ml water Used to dissolve cornstarch.
  • Salt and black pepper, to taste Essential for rounding out the flavors.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar completely dissolves.
  3. Add your wings to the bowl and toss them in the marinade, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.
Cooking
  1. Line a baking sheet with parchment paper. Place your marinated wings on the lined sheet in a single layer, leaving space between each piece. Season lightly with salt and black pepper.
  2. Bake for 25-30 minutes, turning halfway, until golden and cooked through (internal temperature of 75°C / 165°F).
  3. Prepare the glaze by whisking cornstarch and water to form a slurry. Strain the leftover marinade into a saucepan, add pineapple chunks, and bring to a simmer over medium heat. Gradually whisk in the cornstarch slurry, stirring until thickened (about 3-5 minutes).
  4. Remove wings from the oven and toss them in the glaze until fully coated. Serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days. For a spicier kick, add red pepper flakes or sriracha to the marinade. Can be grilled instead of baked.