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Sticky Pineapple-Teriyaki Chicken Wings

Sticky Pineapple-Teriyaki Chicken Wings

Sticky Pineapple-Teriyaki Chicken Wings are ideal for game day or any gathering, featuring a sweet and tangy glaze that guests will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wings
  • 2 pounds Chicken Wings
  • 1/4 cup Soy Sauce Use Tamari for gluten-free option
For the Glaze
  • 1/2 cup Pineapple Juice
  • 1/2 cup Teriyaki Sauce Homemade preferred
  • 1/4 cup Honey Maple syrup can be used
  • 2 cloves Garlic Minced, or use garlic powder
  • 1 tablespoon Ginger Fresh, or use ground ginger
  • 1/2 teaspoon Black Pepper Optional
For Garnishing
  • 2 tablespoons Toasted Sesame Seeds
  • 2 tablespoons Chopped Cilantro

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • Mixing Bowl
  • whisk
  • Basting Brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Spread the chicken wings in a single layer on the prepared baking sheet and bake for 25 minutes.
  3. While the wings bake, whisk together the pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, ginger, and black pepper.
  4. Remove the wings from the oven, brush them with the prepared sauce, and bake for another 15 minutes.
  5. Switch your oven to broil and let the wings cook for an additional 2-3 minutes to crisp them.
  6. Reserve some extra sauce from your marinade for dipping later, ensuring it hasn't touched raw chicken.
  7. Serve wings hot, garnished with toasted sesame seeds and freshly chopped cilantro.

Nutrition

Serving: 1wingCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 600mgPotassium: 200mgSugar: 8gVitamin C: 1mgCalcium: 1mgIron: 2mg

Notes

Wings can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.

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