Name: Irresistible Brown Sugar Pineapple Wings Chicken in 40 Minutes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-inspired
Ingredients: 2 lbs chicken wings (tips removed, drumettes and flats separated); Salt, to taste; Black pepper, 1/2 tsp; 1/2 cup packed dark brown sugar; 1 cup pineapple juice (not concentrate); 2 tbsp low-sodium soy sauce; 1 tbsp minced garlic; 1 tsp ginger powder (or 1 tbsp fresh grated ginger); 1 tbsp cornstarch (optional); 1 tbsp water (for cornstarch slurry, if using)

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Introduction

These Brown Sugar Pineapple Wings are irresistibly sweet and tangy, delivering a perfect balance of flavors in just 40 minutes. Crispy on the outside and sticky with a glossy glaze, they are ideal for a quick weeknight dinner or entertaining guests.

A close-up view of a white plate filled with crispy chicken wings stacked in layers, showcasing a rich golden-brown color with a slightly caramelized, shiny glaze. The wings have charred spots and a sticky texture, with visible bits of seasoning and small roasted garlic pieces on the surface. The plate sits on a white marbled surface, and the focus is on the detailed texture and glossy finish of the chicken skin photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken wings (tips removed, drumettes and flats separated)
1/2 cup packed brown sugar (dark brown recommended)
1 cup pineapple juice (not concentrate)
2 tbsp soy sauce (low-sodium preferred)
1 tbsp minced garlic
1 tsp ginger powder (or 1 tbsp fresh grated ginger)
1/2 tsp black pepper
1 tbsp cornstarch (optional, for glaze thickness)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Pat the chicken wings dry with paper towels, then season both sides generously with salt and pepper. Arrange wings in a single layer on a foil-lined baking sheet, leaving space between them to ensure crispiness. Bake for 25 minutes, flipping halfway through, until the skin is golden and crispy.
Step 2: While wings bake, combine brown sugar, pineapple juice, soy sauce, garlic, and ginger in a medium saucepan over medium heat. Stir constantly, bringing to a gentle simmer until sugar dissolves and the mixture reduces slightly, about 5 minutes.
Step 3: For a thicker glaze, mix cornstarch with 1 tablespoon water and whisk into the sauce. Cook just until glossy and slightly thickened, then remove from heat to cool slightly.
Step 4: Transfer baked wings to a large bowl and pour half the glaze over them. Toss gently with tongs to coat evenly. Return wings to the baking sheet.
Step 5: Optional: Broil wings for 2-3 minutes for extra caramelized crunch. Watch carefully to prevent burning. Serve immediately with remaining glaze on the side for dipping.

Tips & Variations

Adjust sweetness by starting with 1/3 cup brown sugar or adding 1 tbsp honey for deeper caramel notes.
The final broil enhances the glaze’s shine and crispness—don’t leave the kitchen during this step.
Use fresh pineapple juice instead of concentrate for brighter, fresher flavor.
Allow the glaze to thicken off heat for 5 minutes before tossing the wings; it will cling better.
Try sprinkling toasted sesame seeds and chopped green onions on top for a restaurant-style finish.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving, as it can make the skin soggy.

How to Serve

A close-up view of a white plate filled with several golden-brown chicken wings. Each wing is coated with a glossy, sticky sauce that shines under the light, showing a rich mix of dark amber and reddish hues. The sauce has bits of garlic and spices visible scattered across the wings, adding texture to the smooth glaze. The chicken wings are piled high, with some wings overlapping others, showing crisp skin with slightly charred edges and a tender inside. The surface beneath the plate is a white marbled texture, softly blurred to keep the focus on the wings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wings gluten-free?

Yes, use gluten-free soy sauce or tamari to keep the recipe gluten-free without compromising flavor.

Can I grill the wings instead of baking?

Absolutely! Grill the wings over medium heat, turning frequently until cooked through and crisp. Then toss with the glaze as directed for that sticky, sweet finish.