Brown Sugar Pineapple Wings

These brown sugar pineapple wings are the answer to sticky sweet cravings with a tropical twist. Whether for weeknight dinners or game day spreads, the irresistible combination of juicy chicken wings, tangy pineapple, deep brown sugar, and savory garlic creates the kind of craveable glaze that disappears fast at the table.

My nephew first begged for these wings at a family potluck years ago but now even the grownups battle over the last sticky piece.

Ingredients

• Chicken wings: Offer the best flavor and juicy bite when you separate into drumettes and flats; look for wings with plenty of skin for crisping
• Pineapple juice: Gives the marinade its signature tang; use a not from concentrate juice for freshest taste
• Soy sauce: Brings in salty savoriness and balances sweetness; check the label for naturally brewed types for rich umami
• Brown sugar: Offers caramelly sweetness; opt for fresh soft-packed sugar for even dissolving
• Garlic: Packs bold warm flavor; use fresh cloves and mince just before mixing
• Ginger: Adds subtle heat and freshness; grate finely for even flavor throughout
• Pineapple chunks: Fold more tropical zing and texture into the finishing sauce; pick fruit packed in juice not syrup for best results
• Cornstarch: Ensures the sauce thickens to a glossy shine; clump-free
• Salt and black pepper: Heighten all flavors; use fresh ground for best aroma

Step-by-Step Instructions

Prepare the Oven and Pan:

Set your oven to two hundred degrees Celsius and line a baking sheet with parchment paper. This helps the wings crisp and prevents messy cleanup

Mix the Marinade:

In a large mixing bowl stir pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until sugar is completely dissolved

Marinate the Chicken:

Add chicken wings to your bowl. Toss gently so each piece is well coated. Cover and refrigerate for at least thirty minutes. Longer marinating means stronger flavor

Arrange and Season:

Spread the marinated wings in one layer over your baking sheet. Sprinkle with salt and black pepper. This is key for a flavorful crust

Bake the Wings:

Roast wings for twenty five to thirty minutes until cooked through and the skin is crisp and golden. Try not to crowd the pan so heat circulates evenly

Make the Sauce:

Whisk cornstarch with water until smooth. In a saucepan pour in any leftover marinade. Add pineapple chunks. Heat on medium until simmering. Stir in the cornstarch slurry and cook gently until sauce becomes thick and glossy

Finish and Serve:

Remove cooked wings from oven. Place in a large bowl and toss with the warm thickened pineapple sauce until each wing is beautifully coated. Serve right away for ultimate stickiness

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My favorite part is biting into the juicy wing just glazed with that sticky pineapple sauce. It reminds me of summers on the porch with my cousins licking their fingers and asking for more

Storage Tips

Let leftover wings cool before storing in an airtight container in the refrigerator. They will keep for up to three days. Reheat on a baking tray in a hot oven or air fryer so the skin crisps up again and that glaze gets bubbly

Ingredient Substitutions

Boneless chicken thighs can replace wings for a less messy option. Try orange juice if you are out of pineapple juice or swap honey for brown sugar to change the sweetness. Both low sodium and traditional soy sauce will work

Serving Suggestions

Pile these wings onto a big platter alongside sticky rice, grilled corn, or a bright coleslaw. For parties insert toothpicks before serving and offer extra sauce for dipping. They also shine as a main for no fuss weeknight dinners

A Little History

Sweet fruit glazed chicken dishes have roots in Hawaiian and Asian American cuisine. Pineapple’s use in savory dishes rose to fame with the invention of canned pineapple and these wings follow tradition by combining island flavors with classic American comfort food

Frequently Asked Questions

→ How do I ensure the marinade evenly coats the wings?

Place the marinade and chicken wings in a large, resealable plastic bag or bowl, ensuring the wings are completely submerged. Toss gently to coat evenly before refrigerating.

→ Can I use fresh pineapple instead of juice?

Yes, you can use fresh pineapple blended into a juice as a substitute. Strain it to remove fiber if needed for a smoother consistency.

→ How do I thicken the sauce properly?

Mix cornstarch with water to form a slurry, ensuring no lumps. Gradually stir it into the simmering sauce over medium heat until it thickens.

→ Can I grill the wings instead of baking?

Yes, grilling adds a smoky flavor. Cook on medium heat, turning occasionally, until the wings are fully cooked and the skin turns golden.

→ What garnishes pair well with these wings?

Fresh cilantro, chopped green onions, or a sprinkle of sesame seeds work well to enhance the presentation and flavor.

→ How long can I marinate the wings?

For optimal flavor, marinate the wings for at least 30 minutes. You can marinate them overnight in the refrigerator for a more intense taste.