Juicy chicken wings are first marinated in a blend of fresh pineapple juice, brown sugar, soy sauce, and aromatic ginger and garlic. After baking until golden and crispy, they’re generously coated in a thickened pineapple sauce rich with sweet and tangy notes. The combination of lightly caramelized sugar and tropical fruit yields irresistible flavors and a sticky, glossy finish. Simple ingredients and straightforward preparation make this dish a crowd-pleaser for family dinners or gatherings. Serve immediately for the best balance of tender meat and saucy glaze. Dairy-free and satisfying, it pairs well with rice or crisp salads.
Sticky sweet and tangy these brown sugar pineapple chicken wings turn a simple night in into something craveable Every bite is glazed with an irresistible sauce so bright and savory this recipe always wins rave reviews at my gatherings when I want something that feels both nostalgic and fresh
Why You’ll Love This Recipe
Sweet sticky glaze with real pineapple in every bite
So easy to make just marinate bake then toss in sauce
Family favorite kids and adults alike devour these wings
Ready in under an hour with minimal prep
No special equipment besides a pan and bowl
I first made these wings for a summer barbecue when I wanted to combine fruit and savory I had only pineapple juice and brown sugar and it was magic ever since my friends ask for the recipe every game night
Ingredients
Chicken wings: use 900 grams separated into drumettes and flats choose fresh high quality wings for the best flavor and texture
Pineapple juice: 120 milliliters this is the base of your marinade and delivers the sweet tang use juice not syrup from canned pineapple
Soy sauce: 60 milliliters adds savory umami flavor opt for low sodium if you want less salt
Brown sugar: 55 grams creates the sticky caramel notes and deep sweetness look for soft moist brown sugar for easy mixing
Garlic: 2 cloves finely minced turns the glaze aromatic and savory fresh garlic is always best
Freshly grated ginger: 1 teaspoon lifts the flavors with spice use fresh not powder for extra zing
Pineapple chunks: 60 milliliters add juicy bites throughout sauce fresh is great but canned works too
Cornstarch: 8 grams thickens the sauce without cloudiness store-bought cornstarch gives the glossiest results
Water: 30 milliliters helps dissolve the cornstarch to make a smooth slurry
Salt and black pepper: to taste these season the wings before baking freshly ground is always best
Step-by-Step Instructions
Prepare oven and pan:
Preheat oven to 200 degrees Celsius and line a baking sheet with parchment paper for easy cleanup and to prevent sticking
Make the marinade:
In a large bowl combine pineapple juice soy sauce brown sugar minced garlic and grated ginger Stir until the brown sugar completely dissolves and the mixture is aromatic
Marinate the chicken:
Add the chicken wings to the bowl Toss and turn until each piece is thoroughly coated Cover the bowl and refrigerate for at least 30 minutes This lets the flavors soak in and makes the meat juicy
Arrange and season wings:
Remove the wings from marinade and spread in a single layer on the prepared baking sheet Sprinkle lightly with salt and black pepper This ensures even roasting and crispy skin
Bake:
Place the wings in oven Bake for 25 to 30 minutes or until the wings are cooked through and golden browned The skin should be sizzling slightly
Prepare pineapple sauce:
While wings bake in a small bowl whisk together cornstarch and water to make a smooth slurry Pour the remaining marinade into a saucepan Set over medium heat Add the pineapple chunks Stir and bring to a simmer Slowly pour in the cornstarch slurry whisking constantly Let the sauce simmer gently until thickened and glossy
Toss and serve:
Remove wings from oven Transfer immediately to a large bowl Pour the warm pineapple glaze over and toss until each wing is sticky and saucy Serve right away for the best texture and taste
A bowl of brown sugar pineapple chicken wings.
