Sticky Pineapple Glazed Wings

These Sticky Pineapple Glazed Wings are one of my go-to recipes when I want something sweet, savory, and finger-licking good. They’re baked until golden and crispy, then tossed in a thick, glossy pineapple glaze that’s full of tropical flavor with just a touch of heat. Whether I’m serving them as an appetizer or main dish, they always steal the show.

Why You’ll Love This Recipe

I love how these wings balance sweet pineapple with the salty, savory punch of soy sauce and the gentle heat of garlic and chili. The glaze thickens into a syrupy coating that clings to every wing, making each bite juicy, sticky, and irresistible. They’re baked instead of fried, so cleanup is easier, and I feel better about going back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken wings
salt and pepper
garlic powder
baking powder (for crispy skin)

For the glaze:
pineapple juice
brown sugar
soy sauce
garlic, minced
ginger, grated
cornstarch + water (to thicken)
optional: red pepper flakes or hot sauce for heat

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment paper, then place a wire rack on top.

2. I pat the wings dry with paper towels, then toss them with salt, pepper, garlic powder, and baking powder.

3. I arrange the wings on the rack in a single layer and bake for 40–45 minutes, flipping halfway through, until golden and crispy.

4. While the wings bake, I make the glaze. I combine pineapple juice, brown sugar, soy sauce, garlic, and ginger in a saucepan and bring it to a simmer.

5. I stir in a cornstarch slurry (cornstarch mixed with water) and let the glaze cook until thick and shiny, about 5 minutes.

6. Once the wings are cooked, I toss them in the glaze until fully coated.

7. I return the glazed wings to the oven for an additional 5–10 minutes to caramelize slightly.

8. I serve them hot, garnished with chopped green onions or sesame seeds if I like.

Servings and timing

Servings: 4–6
Prep Time: 15 minutes
Cooking Time: 50–55 minutes
Total Time: 1 hour 10 minutes
Calories: Around 400 kcal per serving

Variations

Sometimes I add crushed pineapple to the glaze for extra texture. If I want a spicy kick, I stir in sriracha or chili flakes. For a tropical twist, I’ve also added a splash of lime juice or a dash of coconut aminos instead of soy sauce. And when I’m short on time, I air-fry the wings and glaze them afterward.

Storage/reheating

I store any leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for 10–15 minutes or reheat in the air fryer for crispier results. The glaze may thicken more as it cools, so I warm any extra separately and spoon it over the wings again if needed.

FAQs

Can I use wingettes and drumettes?

Yes, I prefer splitting whole wings into wingettes and drumettes for easier eating. They cook evenly and soak up the glaze better.

Do I need a wire rack?

A wire rack helps the wings get crispy all over by allowing airflow. If I don’t have one, I bake them directly on the foil-lined sheet, flipping carefully halfway through.

Can I grill these instead?

Definitely. I grill the wings over medium heat until cooked, then toss them in the glaze and finish on the grill for 2–3 minutes to caramelize.

What kind of pineapple juice should I use?

I use 100% unsweetened pineapple juice. If I use sweetened or concentrate, I reduce the sugar in the glaze to keep it balanced.

Can I make these in advance?

Yes, I bake and glaze them ahead of time, then reheat in the oven before serving. They stay flavorful and sticky without drying out.

Conclusion

These Sticky Pineapple Glazed Wings are bold, tropical, and absolutely addictive. I love how simple they are to make and how well they combine sweet and savory in one perfect bite. Whether I’m making them for game day, a backyard BBQ, or just because I’m craving wings, this recipe always delivers.

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