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Sticky Pineapple-Teriyaki Chicken Wings

Sticky Pineapple-Teriyaki Chicken Wings
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Enjoy irresistibly crispy and tender Sticky Pineapple-Teriyaki Chicken Wings coated in a luscious glaze combining sweet pineapple notes with savory teriyaki flavors. Perfect for any occasion, these wings are easy to make with simple ingredients and offer a perfect balance of sweet, tangy, and umami flavors wrapped in a delightful crunch.

Ingredients

Scale

Chicken Wings

  • 2 pounds fresh chicken wings (party-sized, separated into wingettes and drumettes if desired)

Coating

  • 1/2 cup cornstarch or flour
  • Salt, to taste
  • Black pepper, to taste

Sticky Pineapple-Teriyaki Glaze

  • 1 cup pineapple juice
  • 3/4 cup teriyaki sauce (use tamari for gluten-free option)
  • 2 tablespoons honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Optional: 1/2 teaspoon chili flakes or sriracha for heat

For Cooking

  • 1/2 cup neutral cooking oil (vegetable or canola oil) for frying or as needed for roasting

Garnishes

  • 2 tablespoons toasted sesame seeds
  • 2 green onions, chopped
  • Optional: additional chili flakes for sprinkling

Instructions

  1. Prepare the Wings: Rinse the chicken wings thoroughly and pat them dry with paper towels. Separating wingettes and drumettes is optional but makes eating easier.
  2. Coat for Crispiness: In a large bowl, toss the wings with cornstarch or flour along with a pinch of salt and pepper until evenly coated. This helps create a crispy outer layer during cooking.
  3. Make the Pineapple-Teriyaki Glaze: In a saucepan over medium heat, combine pineapple juice, teriyaki sauce, honey or brown sugar, minced garlic, and grated ginger. Stir frequently and simmer until the mixture thickens and becomes sticky, about 8-10 minutes. Add chili flakes or sriracha if using for a spicy kick.
  4. Cook the Wings: You can fry the wings in hot oil until golden brown and cooked through (about 8-10 minutes), or arrange them on a baking sheet and roast in a preheated oven at 425°F (220°C) for 35-40 minutes, flipping halfway for even crispiness. For a healthier option, use an air fryer following the manufacturer’s instructions for crisp chicken wings.
  5. Toss Wings in Glaze: Transfer the hot cooked wings to a large bowl. Pour the warm pineapple-teriyaki glaze over them and gently toss to coat every wing evenly with the sticky sauce.
  6. Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions over the glazed wings. Add extra chili flakes for heat if desired. Serve immediately for best texture and flavor.

Notes

  • Pat wings thoroughly dry before coating to ensure maximum crispiness.
  • Simmer glaze until it thickly coats the back of a spoon to avoid soggy wings.
  • Arrange wings in a single layer without overcrowding while cooking to ensure even browning.
  • Taste and adjust the glaze sweetness and saltiness by modifying honey and teriyaki amounts.
  • Fresh garlic and ginger enhance the glaze’s vibrant flavor greatly.
  • Frozen wings can be used if fully thawed and dried before cooking.
  • Baking is a healthier alternative to frying and still achieves great crispiness.
  • For a gluten-free version, select gluten-free teriyaki sauce and use cornstarch for coating.
  • Freeze uncooked wings before glazing for up to 2 months to maintain quality.
  • Reheat wings in the oven at 350°F (175°C) for 10-15 minutes, brushing with extra glaze if desired.

Nutrition

Keywords: sticky chicken wings, pineapple chicken wings, teriyaki wings, party appetizer, gluten-free wings, crispy chicken wings, sweet and savory wings

Find it online: https://jamescookes.com/sticky-pineapple-teriyaki-chicken-wings/