Irresistible Brown Sugar Pineapple Wings Chicken in 40 Minutes Recipe
Deliciously sticky and sweet, these Brown Sugar Pineapple Wings combine crispy oven-baked chicken wings with a luscious pineapple and brown sugar glaze. Ready in just 40 minutes, this recipe transforms simple pantry staples into an irresistible appetizer or meal bursting with tropical flavor and caramelized goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-inspired
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings (tips removed, drumettes and flats separated)
- Salt, to taste
- Black pepper, 1/2 tsp
Brown Sugar Pineapple Glaze
- 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)
Instructions
- Prep and Bake the Wings: Preheat your oven to 400°F (200°C). Pat the chicken wings dry thoroughly with paper towels to ensure they crisp up rather than steam. Season both sides of the wings generously with salt and black pepper. Arrange them in a single layer on a foil-lined baking sheet, spacing them out to prevent crowding. Bake in the preheated oven for about 25 minutes, flipping halfway through, until the skin is golden and crispy and meat pulls slightly from the bones.
- Make the Brown Sugar Pineapple Glaze: While the wings bake, combine the brown sugar, pineapple juice, soy sauce, minced garlic, and ginger powder in a medium saucepan over medium heat. Stir continuously as the mixture comes to a gentle simmer, dissolving all the sugar. Allow it to bubble gently for 5 minutes to reduce slightly. For a thicker glaze, mix the cornstarch with 1 tablespoon of water to create a slurry, then whisk it into the sauce. Cook briefly until the glaze becomes glossy and sticky. Remove from heat to prevent over-reduction.
- Glaze and Serve: Transfer the baked wings to a large bowl and pour about half of the warm glaze over them. Toss gently with tongs to coat every piece thoroughly. Return the wings to the baking sheet and place them under the broiler for 2-3 minutes for extra caramelization and crispy glaze—watch closely to avoid burning. Serve immediately with the remaining glaze on the side for dipping, and plenty of napkins for the delicious mess.
Notes
- Adjust sweetness by using 1/3 cup brown sugar for a less sweet glaze or add a tablespoon of honey for extra caramel notes.
- The final broiling step enhances crispiness and glaze shine; do not leave unattended to prevent burning.
- Use fresh pineapple juice rather than concentrate for the best bright flavor.
- Allow the glaze to rest for 5 minutes after removing from heat to thicken and ensure it clings well to the wings.
- Wear dark clothing when handling these wings as the sticky glaze can splatter.
- For garnishing, sprinkle toasted sesame seeds and chopped green onions for a restaurant-style presentation.
Keywords: brown sugar wings, pineapple chicken wings, baked chicken wings, sweet sticky wings, pineapple glaze, easy appetizer
