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