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Pineapple-Teriyaki Chicken Wings

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Sticky, sweet, and packed with bold flavor, these pineapple-teriyaki chicken wings are a crowd-pleasing appetizer perfect for parties, game nights, or weeknight cravings. Baked or air-fried for a lighter touch, they’re coated in a homemade pineapple-teriyaki glaze that’s tangy, savory, and totally addictive.

Ingredients

Scale
  • 2 lbs (about 900g) chicken wings, split at the joint, tips removed
  • Salt & pepper, to taste
  • 1 tbsp (15g) baking powder
  • 1 heaping cup (200g) pineapple, fresh or canned, diced
  • 1/3 cup (80ml) low-sodium soy sauce
  • 1/4 cup (60ml) honey
  • 2 tbsp (25g) brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tbsp (10g) fresh ginger, grated
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (8g) cornstarch, mixed with 2 tbsp (30ml) cold water
  • 1 tsp (5ml) sesame oil (optional)
  • Chili flakes, to taste (optional)
  • Fresh pineapple, diced, for garnish (optional)
  • Green onions, thinly sliced, for garnish (optional)
  • Sesame seeds, for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C) or air fryer to 400°F (205°C).
  2. Pat chicken wings dry with paper towels.
  3. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange wings in a single layer on a wire rack set over a baking sheet, leaving space between each wing.
  5. Bake for 40-45 minutes, flipping halfway, until golden and crispy. (Air fryer: cook in batches for 20-22 minutes, shaking halfway.)
  6. While wings cook, blend pineapple, soy sauce, honey, brown sugar, garlic, ginger, and rice vinegar until smooth.
  7. Pour sauce mixture into a small saucepan and bring to a simmer over medium heat.
  8. Add cornstarch slurry and cook, whisking, until sauce is thick and glossy (about 2-3 minutes).
  9. Stir in sesame oil and chili flakes if using. Adjust sweetness or saltiness to taste.
  10. Transfer crisp wings to a large clean bowl. Pour hot pineapple-teriyaki sauce over wings and toss to coat.
  11. For extra stickiness, return sauced wings to baking sheet and broil on high for 2-3 minutes, watching closely.
  12. Transfer wings to a serving platter. Garnish with diced pineapple, green onions, and sesame seeds if desired.
  13. Serve hot, with extra sauce for dipping if you like.

Notes

For gluten-free wings, use tamari or coconut aminos instead of soy sauce and ensure your baking powder is gluten-free. Sauce can be made up to 3 days ahead. Wings can be baked ahead and sauced just before serving. For spicier wings, add sriracha or more chili flakes. For extra crispiness, don’t crowd the pan and always pat wings dry before baking.

Nutrition

Keywords: pineapple teriyaki chicken wings, party appetizer, baked wings, air fryer wings, sweet and savory wings, easy chicken wings, teriyaki glaze, tropical chicken wings

Find it online: https://magnetmeal.com/pineapple-teriyaki-chicken-wings-recipe-easy-party-appetizer-everyone-loves/