You Must Know
Chicken wings cook quickly and soak up sweet savory sauces effortlessly
Pineapple has an enzyme that tenderizes meat so the longer marination makes wings extra juicy
This recipe is dairy free and works for most dietary restrictions
Fresh ginger is my favorite here It makes the entire glaze electric and bright The first time my brother tasted these he grinned and said they remind him of our childhood picnics where we always brought pineapple slices Those memories now come right back every time I serve these wings
Storage Tips
These wings keep well in the refrigerator for up to three days Store in a sealed container and reheat in the oven at 180 degrees Celsius until they are warmed through and the glaze sizzles again Avoid the microwave if you want the skin to stay crisp
Ingredient Substitutions
If you are out of fresh ginger you can use ground ginger but reduce the amount since it is more concentrated For soy sauce coconut aminos also work and keep it gluten free Try honey or maple syrup in place of brown sugar for a different sweetness and deeper flavor
Serving Suggestions
Serve these wings with steamed jasmine rice and a quick cucumber salad for a tropical dinner Or pile them onto a platter for parties with lemon wedges and extra sauce for dipping They pair well with cold beer or sweet iced tea
A bowl of chicken wings with brown sugar and pineapple.
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A bowl of chicken wings with brown sugar and pineapple. | lilicooks.com
Cultural And Historical Context
Sweet savory glazes are everywhere in American barbecue culture The combination of pineapple and brown sugar gives these wings a nod to Hawaiian influences which often feature fruit marinades and grilled meats This recipe also borrows from Asian flavors with soy and ginger
Pro Tips
Always pat your chicken wings dry before adding marinade for maximum crispness
Marinate overnight if time allows the pineapple and ginger will infuse even more deeply
Roast on a rack over your baking sheet if you want the wings extra crispy on all sides
Recipe FAQs
→ What makes these wings sticky and flavorful?
The sticky texture comes from a sauce made with pineapple juice, brown sugar, soy sauce, garlic, and ginger. The sugars caramelize while baking and the sauce thickens with cornstarch for a glossy finish.
→ Can I use canned pineapple instead of fresh?
Yes, canned pineapple juice and chunks work well. Just be sure to use juice packed in its own juice rather than syrup for best balance of sweetness and tang.
