Sticky Pineapple-Teriyaki Chicken Wings are a perfect mix of sweet, tangy, and a little bit of savory goodness. These wings are glazed with a thick teriyaki sauce that’s bursting with pineapple flavor, making each bite juicy and full of that irresistible sticky coating. The pineapple adds a bright, tropical twist that lifts these wings beyond the usual, making them a real crowd-pleaser.
I love making these wings when friends come over because they’re easy to eat and always disappear fast. The sticky sauce gets all over your fingers, but honestly, that’s half the fun. A quick tip: if you like your wings extra crispy, I like to bake them first, then toss them in the sauce and pop them under the broiler for a minute or two. It makes the sauce caramelize just right and keeps the wings tender on the inside.
These wings are great as a snack during game day or at a casual dinner party. I usually serve them with some simple steamed rice or crunchy veggies on the side to balance out the sweetness. Every time I make these, I get so excited when people reach for more—they always say the pineapple really makes a difference and gives the wings that “wow” factor. Give them a try, and I bet you’ll be reaching for seconds too!
Key Ingredients & Substitutions
Chicken Wings: Using fresh wings with tips removed helps even cooking and easy eating. If you prefer less fat, you can use chicken drumettes. For a healthier option, baking instead of frying works well.
Soy Sauce: Low sodium soy sauce is best here to control saltiness. If you’re gluten-free, look for tamari or a gluten-free soy sauce alternative.
Pineapple Juice: Fresh is great for a bright flavor, but canned juice works fine too. If you want less sweetness, try mixing pineapple juice with a bit of water.
Brown Sugar & Honey: This combo adds rich sweetness and stickiness. Maple syrup or agave nectar can be swapped if you want a different sweet touch.
Garlic & Ginger: Fresh is key for bold flavor. Ground versions can work but fresh will give the best taste.
How Do I Get the Sauce Perfectly Sticky Without Burning?
Thickening the sauce just right is tough but important for that sticky coating. Here’s a simple way to nail it:
- Mix cornstarch with cold water to make a slurry before adding to sauce. This stops lumps.
- Slowly whisk the slurry into the hot sauce while simmering. Keep stirring so the sauce thickens evenly.
- Once sauce is shiny and thick enough to coat the back of a spoon, remove from heat to avoid burning.
- When tossing the wings, cook on low heat so sauce sticks without burning. If needed, finish under a broiler briefly for caramelization but watch closely!
This method makes sure your wings get that delicious glaze without any bitterness from burnt sauce.
Equipment You’ll Need
- Large skillet or frying pan – I like using a non-stick for easy cleanup and even cooking.
- Medium saucepan – perfect for simmering and thickening the sauce on the stove.
- Whisk – essential for smoothly combining the cornstarch slurry into the sauce.
- Tongs or a large spoon – makes tossing the wings in the sauce simple and mess-free.
- Baking sheet (optional) – if you prefer to bake wings for a healthier crunch instead of frying or sautéing.
- Paper towels – to pat the wings dry before cooking for crispy results.
Flavor Variations & Add-Ins
- Use chicken drumettes or thighs instead of wings for different textures and flavors.
- Stir in a splash of sriracha or chili flakes for spicy heat.
- Add chopped pineapple or bell peppers to the sauce for a more tropical and crunchy touch.
- Sprinkle with chopped cilantro or Thai basil instead of green onions for fresh herbs.
Sticky Pineapple-Teriyaki Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 2 pounds chicken wings, tips removed and wings separated at joint
- 1 tablespoon vegetable oil (for cooking wings)
- Salt and pepper to taste
For the Pineapple-Teriyaki Sauce:
- 1/2 cup soy sauce (preferably low sodium)
- 1/3 cup pineapple juice (fresh or canned)
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)
For Garnish:
- 1 tablespoon toasted sesame seeds
- 2 green onions, finely sliced
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 25 minutes for cooking. You’ll spend some time simmering and thickening the sauce while cooking the wings. If you want to finish under the broiler for extra caramelization, add a couple of minutes. In total, plan for around 35 minutes.
Step-by-Step Instructions:
1. Prepare the Chicken Wings:
Pat the chicken wings dry with paper towels to help them cook evenly and get crispy. Lightly season them with salt and pepper.
2. Make the Pineapple-Teriyaki Sauce:
In a medium saucepan over medium heat, combine the soy sauce, pineapple juice, brown sugar, honey, minced garlic, grated ginger, and rice vinegar. Stir well until the sugar dissolves.
3. Simmer and Thicken the Sauce:
Bring the mixture to a gentle boil, then reduce heat and simmer for 5 to 7 minutes so the flavors blend nicely. Stir the cornstarch slurry to recombine it, then slowly whisk it into the simmering sauce. Continue cooking for 1 to 2 minutes until the sauce thickens into a sticky glaze. Remove from heat and set aside.
4. Cook the Wings:
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the wings in a single layer — you may need to cook them in batches. Cook each side for about 5 to 7 minutes until the wings are browned and fully cooked through (internal temperature should reach 165°F).
5. Coat the Wings in Sauce:
Lower the heat to low, then add the sticky pineapple-teriyaki sauce to the pan with the wings. Toss gently to coat every wing evenly with the glossy sauce.
6. Serve and Garnish:
Transfer the wings to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions to add flavor and color.
Optional Step – Broil for Extra Stickiness:
If you want your wings extra sticky with a charred edge, place them under the broiler for 1 to 2 minutes after saucing. Keep a close eye so they don’t burn.
Enjoy these sticky Pineapple-Teriyaki Chicken Wings hot as a tasty snack or appetizer!
Can I Use Frozen Chicken Wings?
Yes! Just make sure to fully thaw them in the fridge overnight before cooking. Pat them dry well to get that crispy, caramelized finish.
Can I Bake Instead of Frying the Wings?
Absolutely! Bake the wings at 400°F (200°C) for about 40-45 minutes, flipping halfway through. Then toss them in the sauce and broil briefly if you want extra stickiness.
How Should I Store Leftover Wings?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to keep the skin crispy and sauce sticky.
Can I Adjust the Sweetness or Spice?
Yes! Reduce the brown sugar or honey if you want less sweet, or add a splash of sriracha or red pepper flakes for some heat. Adjust to taste when simmering the sauce.