Brown Sugar Pineapple Glazed Wings are irresistibly sticky and flavorful, perfect for any gathering.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40–45 minutes
Total Time:55–60 minutes
Yield:4–6 servings 1x
Category:Appetizer
Method:Baking and Broiling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 lbs chicken wings, split into flats and drumettes
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ cup pineapple juice
½ cup packed brown sugar
¼ cup soy sauce
2 tablespoons honey
2 tablespoons ketchup
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon lime juice
½ teaspoon red pepper flakes, optional
1 tablespoon cornstarch
2 tablespoons water
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top.
Pat the chicken wings very dry. Toss them with olive oil, garlic powder, paprika, onion powder, salt, and black pepper.
Arrange the wings in a single layer on the wire rack.
Bake for 35–40 minutes, flipping halfway through, until golden and cooked through.
While the wings bake, combine the pineapple juice, brown sugar, soy sauce, honey, ketchup, garlic, ginger, lime juice, and red pepper flakes in a saucepan.
Bring the mixture to a gentle simmer over medium heat. Cook for 4–5 minutes, stirring occasionally.
Mix the cornstarch and water in a small bowl. Slowly whisk it into the simmering glaze.
Cook for another 1–2 minutes, until the glaze is thick and glossy.
Remove the wings from the oven and toss them with about half of the glaze.
Return the wings to the oven and bake for 5 minutes.
Toss with the remaining glaze and broil for 1–2 minutes, watching closely, until sticky and caramelized.
Serve immediately with extra glaze on the side if desired.
Notes
Keep a close eye on the wings during broiling because the brown sugar can caramelize quickly and burn.