Sweet-savory pineapple glaze turns familiar chicken wings into a vivid appetizer with a crisp caramelized crust and juicy meat. The aroma of ginger and garlic balances the pineapple’s natural sweetness, while a gentle heat and a scattering of sesame bring the flavors into focus.
Baked in the oven with little effort: a 5-minute marinade, roasting until deeply golden, and a quick glaze made from the reserved juices. The result is sticky, glossy, irresistibly appetizing wings that disappear from the platter first.
Ingredients
- Chicken wings — 1.5 kg (3.3 lb)
- Pineapple juice, 100% no sugar added — 200 ml (3/4 cup)
- Soy sauce — 60 ml (1/4 cup)
- Honey — 2 tbsp
- Ketchup — 2 tbsp
- Garlic — 3 cloves
- Fresh ginger, grated — 1 tbsp
- Cornstarch — 1.5 tbsp
- Water for the cornstarch slurry — 2 tbsp
- Vegetable oil — 1 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Canned pineapple chunks — 150 g (5.3 oz)
- Green onions — 10 g (0.35 oz)
- Sesame seeds — 1 tbsp
Step-by-Step Recipe
- Prep the wings: rinse, pat dry very well, split at the joint, and trim off the tips if you like.
- Make the marinade: combine the pineapple juice, soy sauce, honey, ketchup, grated ginger, garlic, salt, and pepper. Pour off half into a small saucepan for the glaze later.
- Toss the wings with the remaining marinade and refrigerate for 30–60 minutes, turning once or twice.
- Preheat the oven to 200°C (392°F). Line a baking sheet with foil, set a rack on top, and lightly brush it with oil.
- Arrange the wings in a single layer on the rack. Bake for 35–40 minutes, turning halfway through, until deeply golden and cooked through.
- While the wings bake, make the glaze: bring the reserved marinade to a gentle simmer, whisk the cornstarch into the water, then stream it into the sauce while stirring. Simmer for 2–3 minutes until syrupy. Add the pineapple chunks and warm for 1 minute more.
- Brush the wings generously with the thick pineapple glaze and return them to the oven for 5–7 minutes under the broiler to caramelize.
- Serve hot, finished with sesame seeds and finely sliced green onions.
Nutrition Facts (per serving)
| Item | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 28 g |
| Fat | 24 g |
| Carbohydrates | 32 g |
| Sugars | 18 g |
| Dietary fiber | 1 g |
| Sodium | 1050 mg |
Serving and Storage
- Serve with basmati rice, fresh cucumber, and lime to balance the sweetness.
- Store cooled wings in an airtight container for up to 3 days. Reheat for 8–10 minutes at 190°C (375°F), brushing with a little extra glaze.
- For more heat, add a pinch of chili flakes or a splash of hot sauce before serving.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Sugar-free: swap the honey for monk fruit sweetener or erythritol, and reduce the sauce a little longer until it reaches the right consistency.
- Extra crisp: dust the wings lightly with cornstarch 10 minutes before they are done — the skin will bake up drier and more golden.
- Stovetop-oven method: sear the wings on the stovetop until lightly browned, then finish in the oven and glaze at the end.
- Pineapple: fresh gives a brighter acidity; canned is softer and adds a more caramel-like note.
FAQ
Can I substitute the pineapple juice?
Yes, orange or apple juice works too, but for balance add 1–2 tsp of rice vinegar or lime juice.
How can I thicken the glaze without cornstarch?
Simmer the sauce a little longer over low heat, or use 1 tsp rice flour. You can also add 1 tsp honey for a more velvety texture.
How do I know the wings are done?
The juices run clear, the skin is golden and crisp, and the internal temperature reaches about 75°C (165°F) at the thickest part.