Sticky Pineapple-Teriyaki Chicken Wings are a perfect treat when you’re craving something sweet, tangy, and full of flavor. The wings get a beautiful glaze from a mix of pineapple juice and teriyaki sauce that makes them sticky and irresistible. Each bite has that great combination of juicy chicken and a shiny, caramelized coating that sticks to your fingers—in the best way.
I love making these wings when friends come over because they’re always a hit. The pineapple adds a fresh twist to the classic teriyaki flavor, making the wings taste bright and a little tropical. Whenever I make them, I like to toss the wings back in the sauce after baking to make sure they’re extra sticky and flavorful. It’s a small step that really makes a big difference.
To serve, I usually sprinkle some chopped green onions or sesame seeds on top for a bit of crunch and color. They’re great as an appetizer for a casual get-together or even as a fun main dish with a side of rice or veggies. I always find myself reaching for these wings at parties—they just bring a happy, relaxed vibe to the table that everyone loves.
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best for crispy skin and juicy meat. If you can’t find wings, drumsticks or boneless chicken pieces can work too.
Pineapple Juice: Fresh pineapple juice gives the best bright and natural sweetness. Canned juice works too, but try to avoid juice with added sugars.
Soy Sauce: Low sodium soy sauce keeps the dish from getting too salty. You can swap in tamari for a gluten-free option or coconut aminos if you want something lighter.
Brown Sugar & Honey: These add a rich sweetness. If you want less sugar, reduce the amounts or use maple syrup as a substitute for a different flavor twist.
Garlic and Ginger: Fresh garlic and ginger make a huge difference in flavor. Powdered versions can be used in a pinch but won’t pack the same punch.
How Do You Get the Wings Crispy Yet Sticky Without Burning?
Balancing crispy wings with a sticky glaze can be tricky. The key is to cook the wings first to get that golden crust, then coat and finish with the sauce gently.
- Pat wings dry before cooking to get crisp skin.
- Cook wings in a hot pan with oil, turning often for even browning.
- Don’t add sauce while cooking wings — wait until they’re cooked through.
- Mix wings with sauce in a bowl to coat evenly.
- Optional: Bake the coated wings a few minutes to caramelize the glaze without burning it.
Equipment You’ll Need
- Large mixing bowl – perfect for tossing wings with the sauce so everything stays coated evenly.
- Medium saucepan – I like it because it helps you easily simmer the sauce and thicken it without spilling.
- Skillet or frying pan – a good non-stick or cast-iron pan lets the wings crisp up nicely while cooking.
- Measuring cups and spoons – keep things simple and accurate with these so your sauce turns out just right.
- Baking sheet with parchment or foil – handy for finishing the wings in the oven for extra sticky, caramelized coating.
- Tongs – make flipping and tossing the wings easy without burning your fingers.
Flavor Variations & Add-Ins
- Use leftover grilled pineapple or add pineapple chunks for a chunkier, more tropical flavor.
- Swap soy sauce for tamari or coconut aminos for gluten-free or lighter options.
- Sprinkle with toasted sesame seeds and chopped green onions for crunch and color.
- Add a dash of sriracha or red pepper flakes to give the sauce a spicy kick.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 pounds chicken wings, tips removed and wings separated
- 1 cup pineapple juice (preferably fresh)
- 1/2 cup soy sauce (low sodium recommended)
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- 1 tablespoon vegetable oil (for browning wings)
- Sesame seeds (for garnish)
- Fresh cilantro or chopped green onions (for garnish)
Time Needed:
This recipe takes about 15 minutes to prepare, roughly 15 minutes to cook the wings in the skillet, plus an optional 5-7 minutes to bake for a sticky, caramelized finish. Overall, plan for around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken Wings:
Start by patting the chicken wings dry with paper towels. This step helps the wings crisp up nicely when cooking.
2. Make the Teriyaki Pineapple Sauce:
In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Stir everything together and bring the mixture to a gentle boil over medium heat.
3. Thicken the Sauce:
Mix the cornstarch with water to make a slurry, then slowly stir this into the sauce. Keep stirring for 3-5 minutes until the sauce thickens into a sticky glaze. Once thickened, remove from heat and set aside.
4. Cook the Chicken Wings:
Heat vegetable oil in a large skillet over medium-high heat. Add the wings in a single layer (work in batches if necessary), and cook for 5-7 minutes on each side. Turn occasionally until the wings are golden brown and cooked through.
5. Coat the Wings in Sauce:
Place the cooked wings in a large bowl. Pour the sticky pineapple-teriyaki sauce over them and toss gently to coat every wing with the glaze.
6. Optional – Bake for Extra Stickiness:
If you want your wings extra sticky and caramelized, preheat the oven to 400°F (200°C). Put the coated wings on a lined baking sheet and bake for 5-7 minutes, turning once halfway through.
7. Serve and Garnish:
Transfer the wings to a serving plate. Sprinkle with sesame seeds and fresh cilantro or green onions to add crunch and color.
8. Enjoy!
Serve the wings hot and sticky. They’re delicious on their own, or paired with steamed rice and a fresh green salad for a satisfying meal.
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can use frozen wings, but make sure they are fully thawed before cooking. Thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for quicker thawing. Pat dry well before cooking to ensure crispiness.
What Can I Substitute for Pineapple Juice?
If you don’t have pineapple juice, try using orange juice or apple juice for a different fruity sweetness. Keep in mind the flavor will change slightly, but the sauce will still be deliciously sticky.
How Do I Store Leftover Wings?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or microwave, adding a little water or extra sauce if the glaze has thickened too much.
Can I Make the Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance and stored in the fridge. Reheat it gently on the stove before tossing with freshly cooked wings for best results.