There’s something irresistible about the combination of sweet and savory flavors, especially when they come together on crispy chicken wings. These Brown Sugar Pineapple Wings deliver exactly that perfect balance—sticky, caramelized exterior with juicy, tender meat inside.
Inspired by tropical flavors, this recipe transforms ordinary wings into a showstopping appetizer or main dish that will have everyone reaching for seconds. The pineapple adds a bright, tangy note that cuts through the richness, while the brown sugar creates that mouthwatering caramelization we all crave.
Why You’ll Love This
- Sweet and savory flavor profile that appeals to both kids and adults
- Crispy exterior with juicy, tender meat inside
- No complicated techniques—just mix, marinate, and bake
- Perfect for game day, parties, or a fun weeknight dinner
- Can be prepped ahead of time for easy entertaining
Ingredients
- 2 lbs chicken wings, split into drumettes and flats
- Salt and black pepper to taste
- ½ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup packed brown sugar
- 2 garlic cloves, minced fine
- 1 tsp fresh ginger, grated
- ¼ cup pineapple chunks, drained
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper. This will keep your wings from sticking and make cleanup a breeze.
- In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and fresh grated ginger. Keep stirring until that brown sugar completely dissolves – this sweet and savory combo is what makes these wings special.
- Toss the chicken wings into the marinade, making sure every piece gets coated with all that goodness. Cover the bowl and let them hang out in the fridge for at least 30 minutes, though overnight is even better if you have time.
- Arrange the marinated wings in a single layer on your prepared baking sheet. Sprinkle with salt and pepper, then bake for 25-30 minutes until the skin is golden and crispy and the chicken is cooked through.
- While the wings are baking, mix the cornstarch and cold water in a small bowl until smooth. This will help thicken up our glaze to the perfect sticky consistency.
- Pour the leftover marinade into a small saucepan and bring it to a gentle simmer over medium heat. Add the pineapple chunks, then slowly stir in your cornstarch slurry. Keep stirring until the sauce thickens up nicely – about 2-3 minutes.
- Once the wings are done, transfer them to a large serving bowl and pour that warm, sticky pineapple glaze all over them. Toss everything together until the wings are completely coated, then serve immediately while they're hot and glossy.
Tips & Variations
- For extra crispy wings, pat them very dry before cooking and consider tossing them in 1 tablespoon of baking powder before the oil.
- No fresh pineapple? Canned chunks work well too—just drain them thoroughly first.
- Make it spicy by doubling the red pepper flakes or adding a tablespoon of sriracha to the sauce.
- For a smoky twist, add 1/2 teaspoon of liquid smoke to the sauce mixture.
- To make ahead, prepare the sauce up to 3 days in advance and store in the refrigerator.
- For an air fryer version, cook wings at 380°F for 20 minutes, then brush with sauce and cook 5 more minutes.
Serving Suggestions
These wings are fantastic served with coconut rice to continue the tropical theme. The rice will soak up any extra sauce, creating the perfect bite. For a complete spread, add a simple cucumber salad dressed with rice vinegar and sesame oil to provide a cool, crisp contrast to the sticky-sweet wings.
If you’re serving these as part of a larger gathering, they pair wonderfully with other Asian-inspired appetizers like vegetable spring rolls, edamame, or a cold sesame noodle salad.
Notes
- Wings are done when they reach an internal temperature of 165°F (74°C).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10-15 minutes to restore crispiness.
- The sauce will thicken as it cools—if it gets too thick when reheating, add a splash of pineapple juice.
FAQs
Can I use chicken drumsticks instead of wings?
Absolutely! Drumsticks will need a longer cooking time—about 35-40 minutes total before adding the sauce.
How can I make this recipe gluten-free?
Simply substitute tamari or coconut aminos for the soy sauce.
Can I grill these wings instead of baking them?
Yes! Grill over medium heat for about 20-25 minutes, turning occasionally, then brush with sauce during the last 5 minutes of cooking.
Is there a way to make these less sweet?
Reduce the brown sugar to 1/4 cup and add an extra tablespoon of rice vinegar for more tang.
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