Sticky Pineapple Glazed Chicken Wings Recipe

These sticky pineapple glazed chicken wings are the perfect balance of sweet, tangy, and savory. The tropical pineapple glaze caramelizes beautifully while baking, creating irresistibly crispy edges with juicy, tender meat inside.

Whether you’re planning a game day spread, weeknight dinner, or backyard party, these wings deliver restaurant-quality flavor with minimal effort. The pineapple juice reduction creates a gorgeous sticky coating that clings to every bite.

Why You’ll Love This Recipe

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This recipe transforms ordinary chicken wings into something truly special. The natural sweetness of pineapple pairs perfectly with garlic, ginger, and soy sauce for a flavor combination that’s both familiar and exciting.

The wings bake entirely in the oven—no deep frying required. This means less mess, fewer calories, and wings that are perfectly crispy without being greasy. The glaze thickens as it reduces, creating that signature sticky texture everyone craves.

More Recipe: Spicy Chili Garlic Deviled Eggs Recipe

Ingredients You’ll Need

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The ingredient list is refreshingly short and straightforward. Most items are probably already in your pantry, making this an easy weeknight win when you’re craving something special.

For the wings, you’ll need chicken drumettes and flats (or whole wings you can separate yourself). The glaze comes together with pineapple juice, brown sugar, soy sauce, and aromatic garlic and ginger.

For the Wings:

For the Pineapple Glaze:

For Garnish:

How to Make Pineapple Glazed Wings

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Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper or foil. Pat the chicken wings completely dry with paper towels—this is the secret to extra crispy skin.

Toss the wings with olive oil, salt, pepper, and garlic powder until evenly coated. Arrange them in a single layer on the prepared baking sheet, making sure they’re not touching. This allows hot air to circulate for maximum crispiness.

Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy. While they bake, you’ll prepare the glaze so it’s ready when the wings come out.

Making the Perfect Glaze

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In a medium saucepan, combine pineapple juice, brown sugar, soy sauce, rice vinegar, garlic, and ginger. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.

Let it simmer for 10-12 minutes until reduced by about half. Mix cornstarch and water to create a slurry, then whisk it into the simmering glaze. Cook for 2-3 more minutes until thickened and glossy, then stir in sesame oil.

The glaze should coat the back of a spoon when it’s ready. If it’s too thin, simmer a bit longer. If too thick, add a splash of pineapple juice to loosen it.

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Sticky Pineapple Glazed Chicken Wings Recipe

Recipe by Emma BrooksCourse: DinnerCuisine: Asian-InspiredDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Ingredients

• For the Wings

• 3 lbs chicken wings (drumettes and flats separated)

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• For the Pineapple Glaze

• 1 cup pineapple juice (100% juice)

• ⅓ cup brown sugar, packed

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon cornstarch + 2 tablespoons water

• 1 teaspoon sesame oil

• For Garnish

• 2 green onions, sliced

• 1 tablespoon sesame seeds

• Fresh pineapple chunks (optional)

Directions

• Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
• Pat chicken wings completely dry with paper towels. Toss with olive oil, salt, pepper, and garlic powder until evenly coated.
• Arrange wings in a single layer on the baking sheet, not touching. Bake for 40-45 minutes, flipping halfway through, until golden and crispy.
• While wings bake, make the glaze: Combine pineapple juice, brown sugar, soy sauce, rice vinegar, garlic, and ginger in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
• Mix cornstarch and water to create a slurry. Whisk into the simmering glaze and cook 2-3 minutes until thickened. Stir in sesame oil and remove from heat.
• Transfer cooked wings to a large bowl. Pour two-thirds of the glaze over wings and toss until well coated.
• Return wings to baking sheet. Broil for 2-3 minutes, watching carefully, until glaze caramelizes.
• Drizzle with remaining glaze and garnish with sesame seeds and green onions. Serve immediately.

Notes

• Make it spicier: Add 1-2 teaspoons sriracha or red pepper flakes to the glaze
  Air fryer option: Cook wings at 400°F for 25-30 minutes, shaking basket halfway through
  Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for best results
  Gluten-free: Use tamari instead of soy sauce
  Fresh pineapple: You can use fresh pineapple blended and strained for the juice

Nutrition Information (per serving)

Coating and Finishing

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Once the wings are crispy and cooked through, transfer them to a large mixing bowl. Pour about two-thirds of the warm glaze over the wings and toss gently until every piece is beautifully coated.

Return the glazed wings to the baking sheet and broil for 2-3 minutes, watching carefully to prevent burning. This final step caramelizes the sugars in the glaze and creates those irresistible sticky, charred edges.

Drizzle with remaining glaze, then garnish with sesame seeds and sliced green onions. Serve immediately while hot for the best texture and flavor.

Serving Suggestions

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These wings are delicious on their own, but pairing them with complementary sides takes the meal to the next level. Serve with steamed jasmine rice or coconut rice to soak up every drop of that incredible glaze.

Fresh vegetables provide a nice contrast to the rich, sweet wings. Try cucumber salad, Asian coleslaw, or simply crisp lettuce cups. For a complete spread, add some edamame or spring rolls as appetizers.

Storage and Reheating Tips

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Store leftover wings in an airtight container in the refrigerator for up to 3 days. Keep any extra glaze in a separate container so you can drizzle it on when reheating for maximum flavor.

To reheat, use the oven rather than the microwave to maintain crispiness. Place wings on a baking sheet at 375°F for 10-12 minutes until heated through. You can also use an air fryer at 350°F for 5-6 minutes.

The glaze can be made up to 3 days ahead and stored in the fridge. Just warm it gently on the stove or in the microwave before tossing with freshly baked wings.

Frequently Asked Questions