Sticky Pineapple Glazed Wings
Crispy oven-baked wings coated in a sweet, tangy pineapple glaze with hints of garlic, soy, and chili—perfect for family dinners, parties, or weekend cravings.
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
Garnish
- Green onions thinly sliced
- Sesame seeds
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with foil, place a greased wire rack on top, and arrange salted and peppered wings in a single layer after patting them dry. Bake for 40–45 minutes, turning halfway, until golden and crisp.
- In a saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, ketchup, apple cider vinegar, garlic, ginger, and chili flakes; simmer gently. Mix cornstarch with water, whisk into the sauce, and cook until thick and glossy.
- Toss baked wings in the hot glaze until coated, then return to the rack and bake 10 more minutes until caramelized. Garnish with sesame seeds and green onions before serving warm.