Last summer, I brought a tray of these wings to the community potluck at the town center after a week of sweltering heat and sandy bare feet from beach lessons. As I pulled them from the oven, the sweet smell of pineapple mixed with garlic and ginger floated through the air.
People started to gather around the table, glasses in hand, asking what smelled so good. I told them these were my “summer sunshine wings” even though the sky was cloudy.
The wings disappeared fast, and one friend tracked me down afterward, asking for the recipe because it reminded him of a Hawaiian barbecue he had at his parents’ house. I realized that simple ingredients could bring big smiles and spark stories.
Now I make this recipe whenever I have company—kids at school events, my husband’s fishing buddies, or just a Sunday night when we want something tasty yet fuss-free. These wings are sticky, sweet, tangy, and familiar in a way that feels just right.
Short Description
Chicken wings glazed with a sticky blend of brown sugar, pineapple, and soy BBQ flavors, baked until crisp and tossed in a glossy pineapple-ginger sauce—a satisfying dish for any gathering.
Key Ingredients
Main
-
900 g chicken wings, separated into drumettes and flats
Marinade
- 120 ml pineapple juice
- 60 ml soy sauce
- 55 g brown sugar
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
Sauce
- 60 ml pineapple chunks
- 8 g cornstarch
- 30 ml water
- Salt and black pepper, to taste
Tools Needed
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet with parchment paper
- Small saucepan
- Wire rack (optional for crispier skin)
- Tongs for tossing
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 200 degrees Celsius. Line a baking sheet with parchment paper.
Step 2: Make the Marinade
In a large bowl, stir together pineapple juice, soy sauce, brown sugar, garlic, and ginger until the sugar dissolves completely.
Step 3: Marinate the Wings
Add chicken wings to the bowl and toss until fully coated. Cover and refrigerate for at least 30 minutes so the flavors sink in.
Step 4: Bake the Wings
Arrange the wings in a single layer on the prepared baking sheet. Season with salt and black pepper. Bake for 25 to 30 minutes until they reach an internal temperature of 74 degrees Celsius and the skin turns golden.
Step 5: Prepare the Sticky Sauce
During baking, whisk cornstarch and water in a small bowl to make a smooth slurry. Pour the remaining marinade into a small saucepan, add pineapple chunks, and bring to a gentle simmer. Slowly whisk in the cornstarch slurry until the sauce thickens to a glossy glaze.
Step 6: Toss and Serve
Remove the wings from the oven. Transfer them into a bowl and pour the warm sticky sauce over. Toss gently so every wing is coated. Serve right away—warm, glossy, and full of flavor.
Why You’ll Love This Recipe
Flavor Explosion Tangy pineapple meets sweet brown sugar, with a savory kick from soy and garlic.
Quick and Easy Minimal prep and oven baking make this fuss-free.
Crispy outside Soft inside Oven-roasting gives the wings nicely crisp skin while staying juicy.
Shareable Favorite Perfect for potlucks, family dinners, or casual get-togethers.
Flexible and Customizable You can swap wings for drumsticks or sprinkle with chili flakes for spice.
Mistakes to Avoid & Solutions
Wings not marinated enough
Ensure at least 30 minutes of marinating so flavors penetrate the meat.
Sauce too thin or lumpy
Whisk the cornstarch slowly into warm sauce and stir until thickened. If still thin, simmer 1 to 2 minutes more.
Wings not crispy
Use a wire rack on the baking sheet so air can circulate. Bake skin-side up for better texture.
Sauce separates or tastes too salty
Taste the marinade before baking and adjust sugar or soy sauce as needed to achieve balance.
Serving and Pairing Suggestions
Serve wings on a platter with lime wedges and chopped cilantro
Include fresh cucumber or cabbage slaw to lighten the meal
Pair with jasmine rice or simple garlic fried rice
For casual gatherings, serve buffet style with toothpicks for easy pick-up
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 3 days
Reheat in the oven at 180 degrees Celsius for 8 to 10 minutes to keep them crispy
Freeze cooked wings for up to 2 months; reheat from frozen in a hot oven
FAQs
1. Can I grill these wings instead of baking them?
Yes, grill them over medium heat and baste with sauce in the last 5 minutes.
2. Can I make the dish gluten-free?
Use tamari or a gluten-free soy sauce substitute.
3. What’s a good substitute for pineapple juice?
You can swap in orange juice, but the pineapple flavor is key to the recipe.
4. Can I double the sauce?
Totally. Just double the marinade and make a larger batch of the thickened sauce.
5. Will the sauce firm up as it cools?
It gets thicker as it cools. Reheat or toss gently before serving again.
Tips & Tricks
Marinate wings in the morning for richer flavor by evening
Add a sprinkle of chili flakes into the sauce for heat lovers
For spicier wings, add ½ teaspoon sriracha to the marinade
Reserve fresh pineapple juice to sprinkle over wings just before serving for extra zing
Save leftovers of the sticky sauce for glazing stir-fries or rice bowls
Recipe Variations
Spicy Pineapple Wings Add ½ teaspoon of chili powder to the marinade and swap in habanero jelly with brown sugar.
Honey-Pineapple Wings Replace brown sugar with honey for a lighter, sweeter glaze and reduce juice to 100 milliliters.
Teriyaki Style Use teriyaki sauce instead of soy and add toasted sesame seeds to the finished dish.
Lemon-Ginger Wings Substitute pineapple juice with lemon juice and add a teaspoon of turmeric for warmth.
Final Thoughts
These Brown Sugar Pineapple Wings Chicken make me remember summer gatherings, sunshine even after rainy days, and the way simple flavors bring us together. I love making them at the end of a long week so we can linger around the table, talk about small adventures, and savor something sweet with a savory twist.
They are easy enough for everyday but special enough to feel like a treat. When the wings are gone and only crumbs remain, I know I’ve done something right, sharing a moment with people I care about, one tasty bite at a time.
Brown Sugar Pineapple Wings Chicken
Print ThisIngredients
- Main
- 900 g chicken wings, separated into drumettes and flats
- Marinade
- 120 ml pineapple juice
- 60 ml soy sauce
- 55 g brown sugar
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- Sauce
- 60 ml pineapple chunks
- 8 g cornstarch
- 30 ml water
- Salt and black pepper, to taste
Instructions
Step 1: Preheat the Oven
Set oven to 200°C and line a baking sheet with parchment paper.
Step 2: Make the Marinade
Mix pineapple juice, soy sauce, brown sugar, garlic, and ginger in a bowl until sugar dissolves.
Step 3: Marinate the Wings
Add wings, toss to coat, cover, and refrigerate for at least 30 minutes.
Step 4: Bake the Wings
Arrange wings on the baking sheet, season with salt and pepper, and bake for 25–30 minutes until golden and cooked through.
Step 5: Prepare the Sauce
Whisk cornstarch with water. Simmer leftover marinade with pineapple chunks, then stir in slurry until thickened.
Step 6: Toss and Serve
Transfer baked wings to a bowl, pour over sauce, toss to coat, and serve warm.
