Sticky, sweet, and tangy—these brown sugar pineapple wings are everything you want in a crowd-pleasing appetizer. Juicy chicken wings are baked until golden and then glazed with a glossy, flavor-packed sauce made from brown sugar, pineapple juice, honey, and soy sauce. A touch of garlic, ginger, and red pepper flakes adds depth and just the right amount of heat. Broiling at the end helps the glaze caramelize into a sticky coating that clings to every bite. Topped with fresh green onions and sesame seeds, they’re perfect for game day, movie night, or a casual get-together.
🛒 Ingredients
Wings:
- 2 pounds chicken wings (meaty with skin for texture)
Sauce:
- 1/2 cup packed brown sugar
- 1/2 cup pineapple juice (fresh or 100% canned)
- 1/4 cup soy sauce (naturally brewed if possible)
- 2 tablespoons honey (local honey if available)
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon red pepper flakes (adjust to taste)
Thickener (optional):
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish:
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
👨🍳 Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Make the Sauce:
In a small saucepan, combine brown sugar, pineapple juice, soy sauce, honey, garlic, ginger, and red pepper flakes. Simmer over medium heat for about 5 minutes, stirring often until the sugar dissolves and the sauce becomes fragrant. - Optional Thickening:
For a thicker glaze, mix the cornstarch and water in a bowl to form a slurry. Stir it into the simmering sauce and cook for 1–2 more minutes until glossy and slightly thickened. - Bake the Wings:
Arrange the chicken wings in a single layer on the baking sheet. Bake for 30 minutes, flipping halfway through for even browning. - Glaze and Finish:
Brush the wings generously with the prepared sauce, then return them to the oven for another 10 minutes until the sauce caramelizes and becomes sticky. - Garnish and Serve:
Transfer wings to a platter and sprinkle with chopped green onions and sesame seeds. Serve immediately and enjoy!
💡 Tips & Notes
- For extra crispy skin, pat wings dry before baking.
- Broiling the wings for 2–3 minutes after glazing enhances stickiness.
- Freshly grated garlic and ginger deliver the best flavor.
❓ Frequently Asked Questions
Q: Can I use canned pineapple juice?
Yes, as long as it’s 100% juice with no added sweeteners.
Q: Can I make the sauce ahead?
Absolutely! It can be stored in the fridge for up to 3 days. Reheat gently before using.
Q: What if I don’t have cornstarch?
Arrowroot or flour can work as substitutes. Add slowly to avoid lumps.
Q: Can I grill instead of bake?
Yes! Grill over medium heat and brush on the glaze in the final minutes.
🥡 Storage Tips
Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results. Avoid the microwave to keep the skin from going soft.
🔄 Ingredient Substitutions
- Use boneless chicken for less mess.
- Swap maple syrup for honey if needed.
- Bottled garlic or ginger can be used in a pinch.
- Use coconut aminos instead of soy sauce for a soy-free version.
🍽️ Serving Suggestions
These wings go great with slaw, steamed rice, or pineapple chunks. For parties, serve with dipping bowls of extra glaze and toothpicks for easy grabbing.
📋 Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty: Easy
- Category: Hearty Mains
- Diet: Dairy-Free
- Cuisine: American
- By: Barbara
⚠️ Allergy Info
Please check all ingredients for allergens and consult a health professional if unsure.
📊 Estimated Nutrition (per serving)
- Calories: ~390 kcal
- Sugar: ~18 g
- Sodium: ~780 mg
- Fat: ~22 g
- Protein: ~26 g