Tangy Sticky Pineapple Glazed Wings
Sticky Pineapple Glazed Wings are baked until crispy, then coated in a sweet, tangy, and slightly spicy garlic glaze. They're full of flavor and perfectly sticky.
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.