Last summer, during a long weekend getaway at my sister-in-law’s lake cabin, we hosted a casual outdoor dinner for everyone who made the trip—about fifteen of us in total. It was humid, the kind of heat that makes you crave something juicy and just a little messy.
While my husband grilled corn and the teens tossed around a frisbee by the dock, I was in the small cabin kitchen trying out a recipe a retired chef I met in Thailand once scribbled for me on a napkin. He called it his “sun-kissed chicken” but described it like sticky pineapple wings with a kiss of chili.
I had fresh pineapple from the roadside stand we passed earlier that morning and a pack of party wings we picked up in town. The glaze came together fast—pineapple juice, brown sugar, soy sauce, and a touch of garlic and chili paste. Once baked and broiled, they turned into golden, caramelized beauties that had a sweet-tangy-smoky bite. We set them out on a big tray next to watermelon slices and potato salad, and the wings were the first to go. Even my picky nephew, who usually refuses anything “saucy,” quietly grabbed seconds.
That night, while watching the stars from the porch swing, my sister-in-law asked if I could send her the recipe. She said it reminded her of something you’d find at a night market—unexpected but unforgettable.
Short Description
Sticky Pineapple Glazed Wings are oven-roasted until golden, then coated in a sweet, tangy, garlicky glaze with just the right amount of heat. A perfect balance of bold flavors and irresistible texture.
Key Ingredients
- 900 g chicken wings, separated, tips discarded
- 240 ml pineapple juice
- 110 g packed brown sugar
- 60 ml soy sauce
- 30 ml ketchup
- 15 ml apple cider vinegar
- 2 cloves garlic, finely minced
- 0.5 g ground ginger
- 0.5 g chili flakes
- 8 g cornstarch
- 15 ml water
- Salt, to taste
- Black pepper, to taste
For garnish:
- Green onions, thinly sliced
- Sesame seeds
Tools Needed
- Baking sheet
- Wire rack
- Parchment or foil
- Medium saucepan
- Mixing bowl
- Whisk
- Tongs
Cooking Instructions
Step 1: Prep the Oven and Rack
Preheat your oven to 200°C. Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with nonstick spray to prevent sticking.
Step 2: Season and Bake the Wings
Pat the chicken wings dry with paper towels, this helps them crisp up. Season with salt and pepper. Arrange them in a single layer on the rack and roast for 40–45 minutes, turning halfway through, until golden and crispy.
Step 3: Make the Pineapple Glaze
In a medium saucepan over medium heat, combine the pineapple juice, brown sugar, soy sauce, ketchup, apple cider vinegar, minced garlic, ground ginger, and chili flakes. Stir occasionally and bring to a light simmer.
Step 4: Thicken the Sauce
In a small bowl, mix the cornstarch with 15 ml water until smooth. Slowly whisk the slurry into the glaze. Let it simmer for about 5 minutes, stirring constantly, until thickened to a syrupy consistency.
Step 5: Coat the Wings
Once the wings are out of the oven, transfer them to a large mixing bowl. Pour the hot glaze over the wings and toss until fully coated.
Step 6: Caramelize in the Oven
Return the glazed wings to the wire rack and bake for another 10 minutes. This step sets the glaze and creates that delicious sticky finish.
Step 7: Garnish and Serve
Place the finished wings on a serving platter. Sprinkle with sliced green onions and sesame seeds. Serve immediately while hot and sticky!
Why You’ll Love This Recipe
Flavor Explosion: Sweet pineapple, savory soy, and a touch of heat make these wings mouthwatering from first bite to last.
No Frying Needed: Oven-roasted for a crispy texture without deep frying or extra oil.
Perfect Party Food: Great for game day, family gatherings, or just switching up weeknight dinner.
Make-Ahead Friendly: Glaze can be made in advance and reheated before tossing with wings.
Balanced Sweet & Savory: A well-rounded flavor profile that pleases both kids and grownups.
Mistakes to Avoid & Solutions
Wings aren’t crispy?
Make sure to pat them completely dry before baking. Moisture is the enemy of crispiness.
Glaze too thin or watery?
Simmer it longer, or check your cornstarch-to-water ratio. If needed, mix 1 tsp cornstarch with 1 tsp water and add gradually.
Wings sticking to the rack?
Always grease the rack with nonstick spray or oil before baking.
Too salty or sweet?
Taste the glaze before adding to wings. Adjust with vinegar for balance, or add a pinch of salt or sugar to suit your preference.
Glaze burning during second bake?
Keep a close eye on the wings in the final 10 minutes—every oven varies. Move the tray to a lower rack if necessary.
Serving and Pairing Suggestions
Serve as a game-day appetizer, party finger food, or a flavorful main.
Pair with jasmine rice, a fresh cucumber salad, or grilled pineapple.
Great for family-style sharing or as part of a buffet spread.
Add chilled beer, sparkling water with lime, or a light tropical cocktail on the side.
Storage and Reheating Tips
Let leftovers cool completely before storing.
Store in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 180°C for 10–12 minutes to retain crispiness.
Avoid microwaving if possible, it softens the glaze and the wings.
FAQs
1. Can I use boneless chicken instead of wings?
Yes! Boneless thighs or tenders work well. Adjust the cooking time and keep an eye on the glaze to prevent burning.
2. Can I make the glaze in advance?
Absolutely. Store in the fridge for up to 3 days. Reheat gently before tossing with wings.
3. What if I don’t have pineapple juice?
You can substitute with orange juice, but the flavor will be slightly different. Add a splash of lemon juice to bring back some tang.
4. Is it too spicy for kids?
The chili flakes add a mild heat. Reduce or omit them if cooking for young kids or spice-sensitive guests.
5. Can I air-fry the wings instead?
Yes, cook wings in the air fryer at 200°C for 20–25 minutes, flipping halfway through. Toss in glaze and return for 3–5 minutes.
Tips & Tricks
For extra crispy skin, let the wings rest uncovered in the fridge for 30 minutes after seasoning.
Double the glaze if you like extra sauce for dipping or drizzling on rice.
Add a squeeze of lime just before serving for a pop of brightness.
Use fresh ginger instead of ground for a sharper bite.
Toast the sesame seeds before sprinkling, they’ll be nuttier and more aromatic.
Recipe Variations
Spicy Mango Glazed Wings
Swap pineapple juice for mango nectar. Add a teaspoon of hot sauce or sriracha for added kick. Follow the same steps for glaze prep and baking.
Tropical BBQ Wings
Replace ketchup with barbecue sauce. Use pineapple chunks instead of juice and blend before cooking. Gives a smoky, fruity twist.
Honey Lime Wings
Sub pineapple juice with lime juice and honey. Add a touch of cumin or smoked paprika to the glaze.
Asian-Inspired Teriyaki Wings
Use hoisin sauce instead of ketchup. Add a splash of rice vinegar and a sprinkle of five-spice powder to the glaze.
Final Thoughts
Now I keep a small jar of that pineapple glaze in the fridge. It works like a charm on drumsticks too, and once I even brushed it over grilled shrimp at a Sunday picnic. The flavor hits that perfect balance between sweet and savory with just the right nudge of heat.
Whenever I pull out this recipe, it brings back the sound of lake water lapping, kids laughing with sticky fingers, and grown-ups licking the glaze off their hands without shame.
Tangy Sticky Pineapple Glazed Wings
Ingredients
- 900 g chicken wings separated, tips discarded
- 240 ml pineapple juice
- 110 g packed brown sugar
- 60 ml soy sauce
- 30 ml ketchup
- 15 ml apple cider vinegar
- 2 cloves garlic finely minced
- 0.5 g ground ginger
- 0.5 g chili flakes
- 8 g cornstarch
- 15 ml water
- Salt to taste
- Black pepper to taste
- For garnish:
- Green onions thinly sliced
- Sesame seeds
Instructions
- Preheat oven to 200°C. Line a baking sheet with foil, place a greased wire rack on top.
- Pat wings dry, season with salt and pepper. Arrange on rack and bake for 40–45 minutes, flipping halfway.
- Simmer pineapple juice, brown sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili flakes in a saucepan.
- Mix cornstarch with 15 ml water and stir into the glaze. Simmer until thick and glossy, about 5 minutes.
- Toss hot wings in a bowl with the warm glaze until fully coated.
- Return wings to the rack and bake for 10 more minutes to set the glaze.
- Transfer to a platter, sprinkle with green onions and sesame seeds. Serve hot.
