Sticky Pineapple-Teriyaki Chicken Wings are a perfect mix of sweet, tangy, and a little bit sticky fun! These wings get coated in a glossy teriyaki sauce with a tropical twist from pineapple juice and bits of juicy pineapple. The outside is beautifully caramelized and sticky, while the chicken stays tender and full of flavor.
I love making these wings when friends come over because they’re a real crowd-pleaser. I usually make a big batch so everyone can grab as many as they want, and the combination of sweet pineapple and savory teriyaki always gets compliments. One tip I use is to broil them at the end to get that extra sticky, slightly charred finish that makes them taste even better.
These wings are great for game days, BBQs, or when you just want a tasty snack that feels a little special without much fuss. I like serving them with a side of chopped green onions and sesame seeds on top, which adds a fresh crunch. Plus, dipping sauces like extra teriyaki sauce or a little spicy mayo can take the flavor to the next level!
Key Ingredients & Substitutions
Chicken Wings: Using fresh wings gives the best flavor and texture. If you can’t find wings, drumsticks or boneless thighs work too but adjust cooking times.
Pineapple Juice: Fresh pineapple juice is ideal for natural sweetness and tang. If unavailable, 100% pineapple juice from a carton is fine. Avoid sweetened juices or soda for best results.
Soy Sauce: Low sodium soy sauce helps control saltiness since the sauce reduces and concentrates. Tamari is a good gluten-free substitute.
Brown Sugar & Honey: These add balanced sweetness and help create the sticky glaze. Maple syrup or agave syrup can replace honey for a vegan option.
Ginger and Garlic: Fresh are best for bright, punchy flavors. Ground ginger or garlic powder can be used in a pinch but use less of each.
Rice Vinegar: Adds a mild tang to balance sweetness. Apple cider vinegar is a decent substitute but avoid stronger vinegars that may overpower.
How Do You Get the Perfect Sticky Glaze on the Wings?
The key is in reducing the sauce and finishing under the broiler.
- Simmer the sauce gently until it thickens and gets shiny. Stir often to prevent burning.
- If it’s too thin, stir in cornstarch slurry to quickly thicken the glaze for that clingy coating.
- Toss wings well in the sauce so every bite is coated with sticky glaze.
- Broil wings a few minutes on each side to caramelize sugars, forming a slightly crispy, sticky exterior.
- Watch them closely while broiling to avoid burning the sugar.
Following these steps ensures shiny, sticky wings with that perfect balance of sweet, tangy, and savory flavors.
Equipment You’ll Need
- Large skillet or ovenproof pan – I like this because it cooks the wings evenly and allows easy coating with sauce.
- Baking sheet lined with foil or parchment – makes for easy cleanup after broiling the wings.
- Small saucepan – perfect for simmering and thickening the pineapple-teriyaki sauce without mess.
- Mixing spoon or tongs – handy for tossing the wings in the sauce to get an even glaze.
- Measuring cups and spoons – helps keep everything precise for the perfect balance of flavors.
Flavor Variations & Add-Ins
- **Spicy Kick:** Add a splash of sriracha or chili flakes to the sauce for some heat that balances the sweetness.
- **Extra Fruit:** Stir in chopped fresh pineapple or mango before serving for more tropical flavor.
- **Different Proteins:** Try these with boneless chicken thighs or cauliflower florets for a vegetarian version.
- **Nutty Touch:** Garnish with chopped peanuts or cashews for crunch and complementary flavor.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
- 2 pounds chicken wings, split and tips removed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/2 cup pineapple juice (preferably fresh or 100% juice)
- 1/4 cup soy sauce (preferably low sodium)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep and cooking time plus 5-10 minutes for broiling to get that sticky glaze just right. You’ll spend some time browning the wings and simmering the sauce, then finish with a quick broil to get them beautifully caramelized.
Step-by-Step Instructions:
1. Prepare the Wings:
First, pat your chicken wings dry using paper towels—this helps them crisp up nicely. Then sprinkle them evenly with salt and black pepper for simple seasoning.
2. Cook the Wings:
Heat the vegetable oil in a large skillet or ovenproof pan over medium-high heat. Place the wings in one single layer and cook, turning every few minutes until they are golden brown and mostly cooked through, about 8-10 minutes. If you prefer, bake them instead in a 400°F (200°C) oven for 25-30 minutes.
3. Make the Pineapple-Teriyaki Sauce:
While the wings cook, combine pineapple juice, soy sauce, brown sugar, honey, minced garlic, grated ginger, and rice vinegar into a small saucepan. Bring it all to a simmer over medium heat and cook gently for about 5 minutes so the flavors come together.
4. Thicken the Sauce:
If you like your sauce a bit thicker and stickier, stir in the cornstarch mixed with water. Keep stirring and cooking for 1-2 more minutes until the sauce is glossy and coats the back of a spoon.
5. Coat the Wings:
Put the cooked wings into a large bowl and pour the pineapple-teriyaki sauce over them. Toss everything well so each wing is beautifully coated in that sticky, flavorful glaze.
6. Finish Cooking and Broil:
Line a baking sheet with foil or parchment paper and spread the wings out on it. Broil them on high for 3-5 minutes to caramelize the sauce, watching closely to stop them from burning. Flip the wings and broil the other side if you want extra sticky goodness.
7. Serve:
Transfer your wings to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions for a fresh, crunchy finish.
8. Enjoy!
These wings are delicious on their own or served alongside steamed rice or a fresh side salad. Grab one and enjoy the sweet, tangy, and sticky flavors!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just be sure to fully thaw them in the refrigerator overnight or in a sealed bag submerged in cold water. Pat them dry thoroughly before cooking to ensure they get crispy and cook evenly.
How Can I Store Leftover Wings?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven at 350°F (175°C) until warmed through to help keep the glaze sticky and the skin crispy.
Can I Make the Sauce Ahead of Time?
Absolutely! The pineapple-teriyaki sauce can be made a day in advance and refrigerated. Reheat it gently on the stove before tossing with the wings for best flavor.
What If I Don’t Have Pineapple Juice?
If you don’t have pineapple juice, you can substitute with orange juice or apple juice, though the flavor will be slightly different. Adding a little extra rice vinegar or a splash of lime juice can help balance the sweetness.