Sticky Pineapple-Teriyaki Chicken Wings are a sweet and tangy treat that’s perfect for any casual get-together or a cozy night in. These wings are coated in a glossy teriyaki sauce with a fresh burst of pineapple flavor that gives each bite a delicious tropical twist. The combination of sticky sauce and tender chicken makes them hard to resist.
I love making these wings when I want something that feels special but isn’t too fussy. The pineapple adds just the right amount of sweetness, and the teriyaki sauce gives that familiar, comforting taste we all enjoy. I usually double the sauce because you’ll want plenty for dipping or drizzling over extra rice or veggies.
My favorite way to serve these wings is with a simple side of steamed rice and some crunchy green onions sprinkled on top. They’re also great for sharing at parties or as a fun finger-food option for a casual dinner. Every time I make them, they disappear fast, and I always get asked for the recipe!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings are best for that crispy outside and juicy inside. If unavailable, you can use frozen wings but thaw completely for even cooking.
Pineapple Juice & Crushed Pineapple: These add sweetness and tropical flavor. If canned pineapple is unavailable, fresh pineapple juice works well. You can skip crushed pineapple if you prefer a smoother sauce.
Soy Sauce: Low sodium soy sauce helps control saltiness. For a gluten-free option, use tamari or coconut aminos.
Brown Sugar & Honey: Both sweeteners balance the tanginess of pineapple. Maple syrup or agave nectar can be good substitutes for honey.
Garlic & Ginger: Fresh garlic and ginger give the sauce its signature zing. Powdered forms work in a pinch but fresh is best.
How Can You Make Perfectly Sticky and Crispy Chicken Wings?
The key is getting crispy wings first, then coating them in the sticky sauce. Here’s how:
- Dry the wings well: Pat them with paper towels to remove moisture. This helps them crisp up in the oven.
- Use a wire rack: Placing wings on a rack allows air to circulate, making the skin crisp evenly.
- Bake at high heat (400°F/200°C): This temperature crisps the skin without drying the meat.
- Flip halfway through: For even browning on both sides.
- Prepare sauce separately: Simmer sauce gently to thicken it before tossing with wings. This prevents soggy skin.
- Toss wings while warm: Warm wings absorb the sauce better, creating that sticky glaze.
Following these steps helps you get wings that are crispy on the outside and beautifully sticky with sauce. A quick broil at the end (optional) can add extra caramelization if you like.
Equipment You’ll Need
- Oven with baking sheet and wire rack – I use this to get the wings crispy and evenly cooked without oil splatters.
- Small saucepan – perfect for simmering and thickening the sauce.
- Mixing bowls – for tossing wings with sauce and marinating if needed.
- Tongs or a large spoon – helps toss the wings without burning your fingers.
- Measuring cups and spoons – to keep everything precise and balanced.
Flavor Variations & Add-Ins
- Use chicken drumsticks or thighs instead of wings for more meat. They stay juicy and are great for family meals.
- Add a splash of lime juice or a sprinkle of red chili flakes for extra tang or heat.
- Mix in chopped cilantro or Thai basil right before serving for a fresh herbal boost.
- Swap honey for maple syrup or agave nectar to change up the sweetness and flavor profile.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
For The Wings:
- 2 lbs chicken wings, split into flats and drumettes
- 1 tbsp vegetable oil
- Salt and black pepper, to taste
For The Sauce:
- ½ cup pineapple juice (fresh or canned)
- ¼ cup soy sauce (preferably low sodium)
- ¼ cup brown sugar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- ½ cup crushed pineapple (optional for extra texture and flavor)
For Garnish:
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
Prep and cook time combined is about 50 minutes. This includes 10–15 minutes to prepare the wings and sauce, about 40 minutes baking for crispy wings, and a few extra minutes tossing everything together just before serving.
Step-by-Step Instructions:
1. Prepare and Bake the Wings:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper, then place a wire rack on top. Pat your chicken wings dry with paper towels to help crisp the skin. Toss the wings in vegetable oil, then season lightly with salt and black pepper. Arrange the wings on the wire rack in a single layer and bake for 40–45 minutes, flipping halfway through to ensure even cooking. The wings should be golden and crispy when done.
2. Make the Sticky Pineapple-Teriyaki Sauce:
While the wings bake, combine pineapple juice, soy sauce, brown sugar, honey, minced garlic, grated ginger, and rice vinegar in a small saucepan over medium heat. Bring this mixture to a gentle boil, then lower the heat and simmer for 5 minutes to let flavors blend. If you’d like, add the crushed pineapple for a touch of texture. Stir in the cornstarch slurry and keep simmering until the sauce thickens and turns glossy, about 2–3 minutes. Remove from heat.
3. Coat the Wings and Serve:
When the wings are done baking, transfer them to a large bowl. Pour the warm sticky sauce over the wings and toss gently, coating them evenly. Arrange the wings on a serving platter and sprinkle with toasted sesame seeds, sliced green onions, and fresh cilantro if you like. Serve immediately with any extra sauce on the side for dipping.
Can I Use Frozen Chicken Wings?
Yes! Just make sure to fully thaw the wings in the refrigerator overnight before cooking. Pat them dry well to get that crispy skin when baking.
How Do I Store Leftover Wings and Sauce?
Store leftover wings in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible to maintain crispiness. Reheat wings in the oven or air fryer for best results.
Can I Make This Recipe Spicier?
Absolutely! Add red pepper flakes, a dash of Sriracha, or finely chopped fresh chili to the sauce while simmering for a spicy kick.
What Can I Serve With These Sticky Pineapple-Teriyaki Wings?
They’re great with steamed rice, stir-fried vegetables, or a crisp green salad to balance the sweet and savory flavors.