Description
This Brown Sugar Pineapple Chicken Wings recipe offers a perfect balance of sweet and savory flavors, featuring tender chicken wings marinated in a delightful pineapple soy sauce mixture and finished with a sticky, fruity glaze. Baked to crispy perfection, these wings make an irresistible appetizer or snack that’s sure to please any crowd.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings, split into drumettes and flats
- Salt and black pepper to taste
Sweet Marinade
- ½ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup packed brown sugar
- 2 garlic cloves, minced fine
- 1 tsp fresh ginger, grated
Sticky Glaze
- ¼ cup pineapple chunks, drained
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prepare the Marinade: In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the brown sugar is completely dissolved, creating a flavorful base for the wings.
- Marinate the Chicken Wings: Add the chicken wings to the bowl and toss them thoroughly in the marinade to ensure each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and to make cleanup easier.
- Bake the Wings: Arrange the marinated wings in a single layer on the prepared baking sheet. Lightly sprinkle with salt and black pepper to taste. Bake for 25 to 30 minutes until the wings are golden brown, crispy on the outside, and cooked through.
- Prepare the Glaze Slurry: While the wings are baking, combine cornstarch and cold water in a small bowl to make a smooth slurry that will help thicken the glaze.
- Make the Sticky Glaze: Pour the leftover marinade into a small saucepan and bring it to a simmer over medium heat. Add the drained pineapple chunks, then stir in the cornstarch slurry. Cook, stirring constantly, until the mixture thickens and becomes glossy, about 2 to 3 minutes.
- Coat and Serve: Transfer the baked wings to a serving bowl, pour the warm sticky glaze over them, and toss until all wings are well coated. Serve hot for the best taste and texture.
Notes
- For deeper flavor, marinate the wings overnight in the refrigerator.
- You can adjust the amount of brown sugar in the marinade to make the wings sweeter or less sweet depending on your preference.
- Make sure to keep an eye on the glaze while thickening to avoid burning.
- Using parchment paper for baking helps prevent sticking and makes cleanup easier.
- Serve with a side of fresh herbs or sliced green onions for added freshness and presentation.
