Deliciously crispy chicken wings coated in a sweet and tangy brown sugar pineapple glaze.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs chicken wings, split into drumettes and flats
1 cup pineapple juice
½ cup brown sugar
¼ cup soy sauce
2 tbsp honey
1 tbsp lime juice
3 cloves garlic, minced
1 tsp grated fresh ginger
1 tsp smoked paprika
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
1 tbsp cornstarch
2 tbsp cold water
1 tbsp vegetable oil
½ cup pineapple chunks, finely diced
2 green onions, sliced
Instructions
Prepare the wings: Pat the chicken wings very dry. Toss with smoked paprika, garlic powder, salt, and black pepper.
Make the pineapple glaze: In a saucepan, combine pineapple juice, brown sugar, soy sauce, honey, lime juice, garlic, and ginger. Bring to a simmer over medium heat for 5–7 minutes.
Thicken the glaze: Mix cornstarch with cold water. Slowly whisk the slurry into the simmering sauce and cook for 1–2 minutes, until glossy and thickened. Stir in the diced pineapple.
Crisp the wings: Preheat oven to 425°F. Toss wings with vegetable oil and arrange them in a single layer on a parchment-lined baking sheet or wire rack. Bake for 35–40 minutes, turning halfway through, until golden and crispy.
Glaze: Brush the crispy wings generously with the brown sugar pineapple glaze.
Caramelize: Return the wings to the oven for 3–5 minutes, watching carefully so the brown sugar glaze doesn’t burn.
Finish: Garnish with sliced green onions and serve with extra pineapple glaze for dipping.
Notes
Ensure wings are patted dry for maximum crispiness.
Watch the wings closely during the caramelization step to prevent burning.