Brown Sugar Pineapple Wings Chicken

If you’re searching for a recipe that combines savory, sweet, and tangy flavors, these baked pineapple chicken wings are the answer. Perfect for parties, game nights, or family dinners, these wings are marinated in a pineapple-soy blend, baked to golden perfection, and coated in a sticky pineapple glaze. They’re easy to make, full of flavor, and guaranteed to impress.

Ingredients

Main

• 900 g chicken wings, separated into drumettes and flats

Marinade

• 120 ml pineapple juice
• 60 ml soy sauce
• 55 g brown sugar
• 2 cloves garlic, finely minced
• 1 tsp freshly grated ginger

Sauce

• 60 ml pineapple chunks
• 8 g cornstarch
• 30 ml water
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. In a large bowl, combine pineapple juice, soy sauce, brown sugar, garlic, and ginger until sugar is dissolved.
3. Add chicken wings to the marinade, ensuring even coating. Cover and refrigerate for at least 30 minutes.
4. Arrange marinated wings in a single layer on the baking sheet. Season with salt and black pepper.
5. Bake for 25–30 minutes, or until the chicken is fully cooked and the skin is golden.
6. While the wings bake, make the sauce: Mix cornstarch and water to form a slurry.
7. Transfer the remaining marinade to a saucepan, add pineapple chunks, and bring to a simmer.
8. Gradually pour in the slurry, stirring until the sauce thickens.
9. Remove wings from the oven, toss with the warm pineapple sauce, and serve immediately.

Serving and Storage Tips

• Serve hot, garnished with sesame seeds or chopped green onions.
• Pair with steamed rice, noodles, or a fresh salad.
• For parties, serve as finger food with toothpicks.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 180°C for 10 minutes to keep skin crisp.
• Freeze baked wings without sauce for up to 2 months; thaw and reheat before adding glaze.

Variations

• Spicy Pineapple Wings – Add chili flakes, hot sauce, or sriracha to the marinade for a kick.
• Grilled Pineapple Wings – Instead of baking, grill wings for a smoky, charred flavor.
• Mango Glazed Wings – Swap pineapple juice with mango juice and use diced mango in the sauce.
• Coconut Pineapple Wings – Stir in 2 tbsp coconut milk into the sauce for a creamy tropical flavor.
• Air Fryer Version – Cook wings in an air fryer at 200°C for 20–22 minutes until crispy.
• Honey Garlic Pineapple Wings – Add 2 tbsp honey to the marinade for a sweeter, stickier glaze.

FAQs

1. Can I use frozen chicken wings?
   Yes, but thaw them completely before marinating.
2. How long should I marinate the wings?
   At least 30 minutes, but overnight enhances the flavor.
3. Can I make this recipe gluten-free?
   Yes, substitute soy sauce with tamari or coconut aminos.
4. Can I use canned pineapple juice?
   Yes, canned juice works just as well.
5. Can I make the wings in advance?
   Yes, bake ahead and toss with sauce just before serving.
6. What can I serve with pineapple chicken wings?
   Rice, noodles, stir-fried vegetables, or a light salad.
7. Can I double the recipe for a party?
   Absolutely, just use two baking sheets and rotate them halfway.
8. How do I make the wings extra crispy?
   Pat wings dry before marinating and bake on a wire rack.
9. Can I use boneless chicken instead of wings?
   Yes, chicken thighs or breast pieces work too.
10. How do I thicken the sauce more?
    Add extra cornstarch slurry until you reach the desired consistency.

These baked pineapple chicken wings strike the perfect balance of sweetness, savoriness, and tang. With their golden crispy skin and sticky pineapple glaze, they’re an irresistible appetizer or main dish that’s simple yet impressive. Serve them hot for the best flavor, and enjoy a dish that will quickly become a favorite at your table.

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