Description
Delight in these juicy and flavorful Brown Sugar Pineapple Chicken Wings, marinated in a sweet and tangy blend of pineapple juice, soy sauce, and brown sugar, then baked to crispy perfection and coated with a sticky pineapple glaze for a perfect balance of sweetness and savory goodness.
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 to create a well-blended marinade.
- Marinate the Chicken Wings: Add the chicken wings to the marinade and toss them thoroughly until all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse; marinating overnight will enhance the taste even more.
- Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Bake the Wings: Arrange the marinated wings in a single layer on the prepared baking sheet. Season lightly with salt and black pepper. Bake them in the preheated oven for 25 to 30 minutes or until the wings are golden, crispy on the outside, and fully cooked inside.
- Make the Glaze Slurry: While the wings are baking, combine the cornstarch and cold water in a small bowl, stirring until you have a smooth slurry without lumps.
- Prepare the Sticky Glaze: Pour the remaining marinade into a small saucepan and bring it to a gentle simmer over medium heat. Add the drained pineapple chunks and gradually whisk in the cornstarch slurry. Continue cooking and stirring for 2 to 3 minutes until the glaze thickens into a glossy, syrupy consistency.
- Coat and Serve: Transfer the finished wings into a serving bowl, pour the warm sticky pineapple glaze over them, and toss gently to coat every piece evenly. Serve the wings hot to enjoy the perfect blend of crispy texture and sweet, tangy flavor.
Notes
- Marinating the wings overnight will deepen the flavors and yield more tender meat.
- For extra crispiness, you can broil the wings for the last 2-3 minutes of baking, watching carefully to prevent burning.
- If you prefer a spicier glaze, add a pinch of chili flakes or a splash of hot sauce to the marinade.
- Serve these wings with a side of steamed rice or fresh greens for a complete meal.
- Make sure to drain the pineapple chunks well to avoid diluting the glaze when cooking.
