Sticky Pineapple-Teriyaki Chicken Wings for Flavorful Fun

These Pineapple-Teriyaki Chicken Wings blend sweet and savory for an irresistible appetizer, perfect for any gathering.

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Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings: 4 wings

Course: Appetizers

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wings

2 lbs Chicken Wings Fresh preferred, frozen can work
1/2 cup Pineapple Juice Orange juice is a substitute
1/2 cup Teriyaki Sauce Opt for low-sodium for healthier option
2 tbsp Honey Maple syrup is a vegan substitute

For the Seasoning

2 tbsp Soy Sauce Tamari for gluten-free option
2 cloves Garlic Fresh minced is preferred
1 tbsp Ginger Fresh offers best flavor
1/2 tsp Black Pepper Can use white pepper for milder taste

Equipment

oven
baking sheet
Parchment paper
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Arrange the chicken wings in a single layer on the prepared baking sheet and bake for 25 minutes.
Combine pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, ginger, and black pepper in a mixing bowl and whisk until blended.
Flip the wings, brush half of the glaze over them and bake for an additional 15 minutes.
Broil the wings for 2-3 minutes to achieve extra crispiness, watching closely to prevent burning.
Remove from oven, let rest for a few minutes, then serve garnished with sesame seeds and cilantro.

Nutrition

Serving: 3wingsCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 550mgPotassium: 250mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5 minutes to restore crispiness.

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