A tropical twist on classic wings—these oven-baked beauties boast a glossy, sweet‑salty pineapple glaze that delivers irresistible flavor and sticky finger happiness.

Why I’ll Love This Recipe

I’m drawn to these wings for their vibrant tropical flavor and ease. They come together with simple pantry ingredients and bake in one tray, yet the result tastes like something you’d order at a trendy wing bar—sticky, caramelized, tangy, and utterly snackable. Ideal for game nights, family dinners, or any laid-back gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb chicken wings, tips removed and split into flats and drumettes
½ tsp black pepper
For the glaze:
1 cup pineapple juice
½ cup packed brown sugar
2 Tbsp soy sauce
1 Tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp grated fresh ginger
Optional: 1 Tbsp cornstarch mixed with 2 Tbsp water for thickening
For garnish: chopped green onions, optional sesame seeds

directions

Prep wings & oven. Preheat to 400 °F (200 °C). Line a baking sheet with foil and place a wire rack on top. Pat wings dry, season with pepper, then arrange in a single layer.
Bake the wings. Cook for 35–40 min, flipping halfway, until skin is crisp and edges golden.
Make the glaze. While wings bake, combine pineapple juice, brown sugar, soy sauce, vinegar, garlic, and ginger in a saucepan. Bring to a gentle boil, then simmer 5–7 min until slightly reduced. For a thicker glaze, whisk in the cornstarch slurry and simmer until glossy.
Toss & re-glaze. Transfer wings to a bowl, pour glaze over, and toss to coat.
Set the glaze. Return glazed wings to the rack and bake 3–5 min more to caramelize the sauce.
Garnish & serve. Plate wings, scatter green onions and sesame seeds, and serve hot.

Servings and timing

Servings: 4 people (approximately 12–16 wings)
Prep time: ~10 minutes
Cook time: ~40 minutes baking + ~5 minutes extra after glazing = ~45 minutes total

variations

Spicy kick: add red pepper flakes or sriracha to the glaze for heat.
Gluten‑free option: swap soy sauce for tamari or coconut aminos.
Grilled version: toss wings in glaze mid‑grill, basting until sticky, then finish high heat for caramelization.

storage/reheating

Store: keep leftovers in an airtight container in the fridge up to 3 days.
Freeze: after cooling, freeze in a sealed bag up to 2 months—separate layers with parchment.
Reheat: warm in a 350 °F oven until heated and the glaze becomes sticky again (microwaving works, but oven preserves crust).

FAQs

### What if I don’t have apple cider vinegar?

I use it for brightness, but you can swap in rice vinegar or white vinegar. If missing, you can omit it—just taste and adjust sweetness.

### Can I make the glaze ahead?

Absolutely. I often prepare it and refrigerate for up to 3 days. Reheat gently and whisk before tossing with wings.

### How can I get extra‑crispy skin?

Dry the wings thoroughly before baking, bake on a wire rack, and optionally dust lightly with baking powder—not baking soda—for crispness.

### Can I use fresh pineapple instead of juice?

Yes, blend fresh pineapple and strain it for juice. It adds a bright, fresh flavor compared to canned juice.

### Can I air‑fry or deep‑fry these?

Yes—air‑fry at 360 °F for 20–25 min, flipping halfway; then toss in glaze and air‑fry another 2–3 min. For deep‑frying, fry until golden and then coat in glaze afterward.

Conclusion

These Brown Sugar Pineapple Wings Chicken are my go‑to when I want big flavor with minimal hassle. The glaze balances sweet, tangy, and savory perfectly, while the baking method keeps things easy and cleanup quick. Next time I’m craving something sticky and fun, these wings are exactly what I reach for.