Sticky Pineapple-Teriyaki Chicken Wings are a perfect combination of sweet, tangy, and a little bit sticky goodness. These wings are coated in a delicious teriyaki sauce made with fresh pineapple juice, giving them a bright tropical twist that’s super tasty and fun to eat. The caramelized sauce clings to each wing, making every bite full of flavor and just a touch sticky in the best way.
I love making these wings when I want something that’s a little different from the usual barbecue or buffalo flavors. The pineapple adds a nice freshness that balances out the soy sauce and garlic in the teriyaki. Plus, they’re really easy to make, so I usually whip them up for game day or a casual dinner with friends. It’s always fun watching everyone reach for seconds—they just can’t get enough!
My favorite way to serve these wings is with some simple steamed rice and crisp veggies on the side to soak up all the extra sauce. If you want a little crunch, adding some toasted sesame seeds or chopped green onions on top is a great finishing touch. These wings bring a bit of sunshine to the table, making any meal feel a little more special.
Key Ingredients & Substitutions
Chicken Wings: I like wings with the tips removed because they cook evenly and are easier to eat. If you prefer, you can use drumsticks or boneless chicken thighs for a meatier option.
Pineapple Juice: Fresh pineapple juice gives the best bright flavor, but canned juice works well, too. For a twist, try adding a little orange juice or mango juice for extra sweetness.
Soy Sauce: Use regular or low-sodium soy sauce depending on your salt preference. For a gluten-free version, tamari is a great substitute.
Honey and Brown Sugar: These create the sticky, sweet glaze. Maple syrup or agave nectar can replace honey if you want a vegan version.
Garlic and Ginger: Fresh is best here for bold flavor. If you don’t have fresh ginger, you can use ground ginger but use it sparingly to avoid overpowering.
How Do You Get the Wings Crispy Yet Sticky with Sauce?
Achieving crispy wings with a sticky glaze can be a little tricky but here’s my method:
- Dry the wings thoroughly before cooking. This helps the skin get crispy instead of soggy.
- Cook wings in a hot pan or bake in the oven without covering. This draws out moisture and crisps the skin.
- Make the teriyaki sauce thick by simmering it with cornstarch. A thick sauce clings better to wings.
- After wings are cooked and crispy, toss them gently in the sauce just before serving. Too long in the sauce can soften the skin.
This way, you get nice contrast—crispy wings with that glossy, sticky coating that tastes amazing!
Equipment You’ll Need
- Large skillet or frying pan – I recommend this because it evenly cooks the wings and gets them crispy.
- Medium saucepan – used to simmer and thicken the pineapple-teriyaki sauce, keeping everything on one stove.
- Measuring cups and spoons – to accurately measure liquids and sugars for the sauce.
- Whisk or spoon – helps to stir and blend the sauce smoothly.
- Cooking tongs or a slotted spoon – makes tossing the wings in sauce easy without losing excess liquid.
Flavor Variations & Add-Ins
- Swap chicken wings for drumsticks or boneless chicken pieces — they cook well and are easy to eat.
- Add chopped pineapple or bell peppers to the sauce for extra fruitiness and color.
- Sprinkle sesame seeds and chopped green onions on top for a fresh, crunchy garnish.
- Use honey garlic or sriracha for a spicy kick or extra sweetness to match your taste.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
For The Wings:
- 2 pounds chicken wings, tips removed and wings separated
- 1 tablespoon vegetable oil (for cooking wings)
For The Pineapple-Teriyaki Sauce:
- 1 cup pineapple juice (fresh or canned)
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- Sesame seeds
- Chopped green onions or chopped parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 20-30 minutes to cook the wings, and a few minutes to make the sauce and toss everything together. Total time is around 40-45 minutes, perfect for a flavorful dinner or snack.
Step-by-Step Instructions:
1. Prepare the Chicken Wings:
Start by patting the chicken wings dry using paper towels. This step is super important because dry wings will crisp up nicely when cooked. Set the wings aside while you make the sauce.
2. Make the Pineapple-Teriyaki Sauce:
In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Bring this mixture to a boil over medium heat, then reduce the heat and let it simmer gently.
3. Thicken the Sauce:
Mix the cornstarch with water to make a slurry. Slowly stir this into the simmering sauce and keep cooking for 2 to 3 minutes until the sauce thickens up and looks glossy. Once thickened, take the sauce off the heat and set it aside.
4. Cook the Chicken Wings:
Heat vegetable oil in a large skillet over medium-high heat. Place the wings in a single layer; cook them for about 5-7 minutes on each side until they’re golden, crispy, and fully cooked. If you prefer, bake the wings in a preheated oven at 400°F (200°C) for 40-45 minutes, flipping halfway through for even crispiness.
5. Coat the Wings in Sauce:
Put the cooked wings in a large bowl. Pour the sticky pineapple-teriyaki sauce over them and toss gently so each wing is coated beautifully and evenly.
6. Serve and Garnish:
Arrange the sauced wings on a serving platter. Sprinkle sesame seeds and chopped green onions or parsley over the top for a fresh, colorful finish.
7. Enjoy!
Serve these wings hot with your favorite sides like steamed rice or crisp vegetables. The sticky, sweet, and tangy flavors make every bite a treat!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw the wings in the refrigerator overnight before cooking. Pat them dry well to keep the skin crispy when cooked.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the pineapple-teriyaki sauce a day ahead and refrigerate it. Warm it gently on the stove and give it a quick stir before tossing with the cooked wings.
How Should I Store Leftover Wings?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or skillet to help maintain crispiness rather than microwaving, which can make them soggy.
Can I Bake the Wings Instead of Frying?
Yes. Baking at 400°F (200°C) for 40-45 minutes, flipping halfway through, will give you nicely crisp wings with less oil. Just be sure to toss them in the sauce right after baking.
