Sticky Pineapple-Teriyaki Chicken Wings are a perfect blend of sweet and tangy flavors with a little kick of savory from the teriyaki sauce. The pineapple adds a fresh, juicy twist that makes these wings unforgettable, while the sticky glaze makes them fun to eat with your fingers.
I love making these wings for parties or weekend dinners because they never last long. The combination of pineapple and teriyaki gives the chicken a lovely caramelized coating that’s both sticky and full of flavor. I usually toss them in some chopped green onions or sesame seeds for a little extra crunch and color.
My favorite way to serve these wings is with a simple side of steamed rice and some fresh veggies. They also make a great appetizer if you’re hosting — everyone always asks for seconds, so be sure to make plenty! If you’re looking for a dinner that’s easy to prepare but feels special, these pineapple-teriyaki wings are a winner every time.
Key Ingredients & Substitutions
Chicken Wings: Using split wings with tips removed helps them cook evenly and get crispier. If you can’t find whole wings, drumettes or flats work fine too.
Pineapple Juice: Fresh pineapple juice adds bright sweetness, but canned juice works just as well. For less sugar, try diluted pineapple juice or add a splash of orange juice.
Soy Sauce: Soy sauce gives that classic umami flavor. For lower sodium, use a light soy sauce or tamari (gluten-free). Coconut aminos is a good soy-free alternative.
Brown Sugar & Honey: These sweeteners balance the tangy and salty notes. Maple syrup is a great swap for honey, especially for a different sweetness depth.
Rice Vinegar: This adds acidity to brighten the sauce. You can substitute with apple cider vinegar or white wine vinegar, but use less to avoid overpowering.
Garlic and Ginger: Fresh is best for bold flavor. If you don’t have fresh ginger, ground ginger powder can work, just use less (about 1/4 teaspoon).
Cornstarch Slurry: This thickens the sauce to a sticky glaze. You can replace cornstarch with arrowroot or tapioca starch for a similar effect.
How Do You Get the Wings Crispy and Sticky Without Losing Juiciness?
Getting crispy yet juicy wings is all about preparation and cooking:
- Pat wings dry: Removing moisture helps the skin crisp up in the oven or fryer.
- Use a wire rack: When baking, place wings on a wire rack over a sheet pan so air circulates and crispness forms all around.
- Cook at a high temperature: Bake at 400°F to render fat and crisp the skin without drying out.
- Toss with sauce after cooking: Add the sticky pineapple-teriyaki glaze once wings are cooked to keep the sauce fresh and sticky, not soggy.
- Simmer the sauce: Thickening the sauce with cornstarch to a glossy, sticky consistency allows it to cling well without running off.
My tip is to avoid glazing early in the cooking process — add sauce last for the best balance of crisp skin and sticky coating that sticks to your fingers!
Equipment You’ll Need
- Baking sheet with a wire rack – I prefer this to help wings crisp evenly without sitting in oil.
- Deep fryer or large pot and thermometer – makes frying crispy and safe by monitoring oil temperature.
- Medium saucepan – perfect for simmering and thickening the flavorful sauce.
- Slotted spoon or tongs – helps toss wings in sauce without mess or burns.
- Measuring cups and spoons – for accuracy in ingredients, ensuring the sauce turns out just right.
- Serving platter – to present your wings attractively with a few garnishes.
Flavor Variations & Add-Ins
- Use chicken drumsticks or thighs instead of wings for more meat and extra flavor.
- Mix in a splash of sriracha or chili paste to add more heat, perfect for spice lovers.
- Finish with a squeeze of fresh lime or sprinkle chopped cilantro for bright, fresh notes.
- Add chopped pineapple or bell peppers to the sauce for more texture and sweetness.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
For The Wings:
- 2 pounds chicken wings, split and tips removed
- Cooking oil (for baking or frying wings)
For The Pineapple-Teriyaki Sauce:
- ½ cup pineapple juice (fresh or canned)
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes or sriracha (optional for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
How Much Time Will You Need?
Prep time: 10 minutes. Cooking time: 40-45 minutes (baking) or 15-20 minutes (frying). Total time is about 50 minutes if baking, or 30 minutes if frying. Additional time might be needed for resting or serving.
Step-by-Step Instructions:
1. Prepare the Wings:
Pat the chicken wings dry with paper towels. This helps make the skin crispy. If you’re baking, preheat your oven to 400°F (200°C).
2. Cook the Wings:
You can bake or fry the wings:
- Bake: Place wings on a wire rack over a baking sheet. Bake for 40-45 minutes, turning once halfway through, until wings are cooked through and crispy.
- Fry: Heat cooking oil to 350°F (175°C) in a deep fryer or large pot. Carefully fry wings in batches for about 8-10 minutes until golden and crispy. Drain wings on paper towels.
3. Make the Pineapple-Teriyaki Sauce:
In a medium saucepan, mix pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, honey (or maple syrup), sesame oil, and chili flakes if you like it spicy. Heat over medium and bring to a gentle boil, stirring frequently so the sugar dissolves.
4. Thicken the Sauce:
Stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 2–3 minutes until the sauce thickens to a sticky, glossy texture. Take the saucepan off the heat when ready.
5. Coat the Wings:
Place the cooked wings in a large bowl and pour the sticky sauce over them. Toss well until every wing is fully coated with the pineapple-teriyaki glaze.
6. Serve and Garnish:
Arrange wings on a serving platter. Sprinkle with sliced green onions and toasted sesame seeds to add a fresh crunch and nutty flavor. Serve hot for the best experience.
These wings are incredible when enjoyed with steamed rice, fresh salad, or your favorite veggies. Their sticky, sweet, and savory taste is sure to please any crowd!
Can I Use Frozen Chicken Wings?
Yes! Just make sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry well to ensure crispy skin.
Can I Make These Wings Ahead of Time?
Absolutely! Cook and glaze the wings, then refrigerate in an airtight container for up to 2 days. Reheat in the oven at 350°F until warmed through to keep the sauce sticky.
How Should I Store Leftovers?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a little water if the sauce is too thick.
Can I Bake Instead of Frying?
Definitely! Baking on a wire rack at 400°F gives crispy wings with less mess and oil. Just flip halfway through for even cooking.
