Description
How to make incredibly sticky pineapple-teriyaki chicken wings with a sweet glaze in just 3 easy steps that your whole family will devour.
Ingredients
Scale
- Main Components:
- 3 lbs chicken wings, split flats and drumettes
- 1 cup unsweetened pineapple juice
- 1/2 cup low-sodium soy sauce
- 1/2 cup packed light brown sugar
- 2 tablespoons rice vinegar
- Flavor Builders:
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Seasonings:
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Finishing Touches:
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prep Wings: Pat chicken wings dry, then season generously with kosher salt and black pepper. Arrange them on a parchment-lined baking sheet. This ensures crispy wings, crucial for incredible Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps.
- Make Sauce: In a saucepan, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil. Bring this flavorful mixture to a gentle simmer over medium heat.
- Thicken Glaze: In a small bowl, combine cornstarch and cold water to create a slurry. Whisk this into the simmering sauce, stirring constantly until it thickens into a beautiful, glossy glaze. Remove from heat.
- Bake Wings: Bake seasoned wings at 400°F (200°C) for 25-30 minutes, flipping halfway, until golden and cooked through. For extra crispiness, broil for 2-3 minutes at the end, watching carefully.
- Glaze Wings: Transfer the hot, baked wings to a large bowl. Pour the prepared pineapple-teriyaki glaze over them, tossing gently until every wing is evenly coated and irresistibly sticky, just like the best Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps.
- Serve Deliciously: Garnish your incredible Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps with toasted sesame seeds and thinly sliced green onions. Serve immediately and watch them disappear! Enjoy this sweet and savory delight.
Notes
Always pat chicken wings very dry, otherwise they’ll steam instead of crisping up beautifully.
Store leftover wings promptly in an airtight container in the refrigerator for 3-4 days.
Substitute low-sodium soy sauce with gluten-free tamari for a fantastic gluten-free wing option.
Serve these sticky, sweet, and savory wings hot with steamed white rice or a crisp cucumber salad.
Prepare the teriyaki glaze up to 3 days in advance and store it in an airtight container.
**Allergy Information:** Soy, Gluten, Sesame