Name: Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian Fusion
Ingredients: 2 lbs chicken wings, split at joints; 1/2 cup pineapple juice; 1/3 cup teriyaki sauce; 2 tbsp honey; 1 tbsp soy sauce; 1 tbsp minced garlic; 1 tsp grated ginger; 1/2 tsp black pepper

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Introduction

These Sticky Pineapple-Teriyaki Chicken Wings bring a perfect balance of sweet and savory flavors. Easy to prepare in just a few steps, they make an irresistible appetizer or snack for any occasion.

A white plate holds a pile of grilled chicken wings, each wing showing a mix of golden brown and dark charred spots from grilling. The wings have a shiny glaze that makes them look juicy, with small sesame seeds sprinkled on top adding texture. The chicken skin is crispy in places, with blackened bits that show a well-cooked surface. The background is softly blurred wood, with the plate resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken wings, split at joints
1/2 cup pineapple juice
1/3 cup teriyaki sauce
2 tbsp honey
1 tbsp soy sauce
1 tbsp minced garlic
1 tsp grated ginger
1/2 tsp black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the chicken wings evenly on it.
Step 2: Bake the wings for 25 minutes, flipping them halfway through to ensure even cooking.
Step 3: While the wings bake, combine pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper in a bowl. After 25 minutes, brush this sauce over the wings and return them to the oven for another 15 minutes.
Step 4: Serve the wings hot with extra sauce on the side for dipping.

Tips & Variations

For extra crispiness, broil the wings for 2-3 minutes after the final bake—watch closely to prevent burning.
Substitute chicken wings with drumsticks or boneless thighs for a different texture.
Add a pinch of chili flakes to the sauce for a spicy kick.
Marinate the wings in the sauce for 1-2 hours before baking to deepen the flavor.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 10 minutes to keep the skin crispy, or microwave them if short on time.

How to Serve

A white plate filled with a pile of glossy, sticky chicken wings coated in a rich, dark reddish-brown sauce with visible specks of green herbs and black pepper. The wings are stacked in several layers, showing texture from the crispy, slightly charred skin and the thick, shiny sauce that glistens under the light. The surface beneath the plate is a white marbled texture, adding a clean and simple background to the close-up shot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wings ahead of time?

Yes, you can prepare the sauce and marinate the wings a few hours ahead or overnight for better flavor. Bake them just before serving for the best texture.

What can I serve with these wings?

They pair well with steamed rice, fresh vegetables, or a simple green salad. For a party, provide dipping sauces like ranch or extra teriyaki for variety.