One summer, I helped organize a small potluck picnic at the park for our neighborhood’s garden club. Nothing fancy, just a long folding table, a few camp chairs, and whatever dishes folks felt like bringing.
A retired jazz musician named Mr. Elwood, who only showed up when sweet corn was in season, brought a tin of sticky, golden wings nestled in foil. He chuckled when someone asked for the recipe and said, “I stole it from a street vendor in Maui, well, borrowed it with enthusiasm.”
Those wings vanished faster than anything else that afternoon. Sweet, spicy, tangy with a whisper of smoke, they clung to your fingers in the best way. I remember sitting under a tree, balancing my plate on my knee, licking that glaze off my thumb as a kid nearby tried to trade his celery sticks for one last wing. When I got home, I scribbled notes in the margins of my old spiral-bound recipe journal, determined to make them mine.
Over time, I swapped ingredients and tried new twists, but the heart of it stayed the same, pineapple for brightness, soy for depth, a kick of heat, and that irresistibly sticky finish that makes you reach for napkin after napkin. Now they’re a favorite for Friday night gatherings, especially when the grandkids are over and there’s a game on in the background.
Short Description
Juicy chicken wings tossed in a sweet-tangy pineapple glaze with a hint of chili, roasted until caramelized and garnished with sesame seeds and green onions.
Key Ingredients
Main Ingredients
- 900 g chicken wings, tips removed
- 240 ml pineapple juice
- 110 g packed brown sugar
- 60 ml soy sauce
- 30 ml ketchup
- 15 ml apple cider vinegar
- 2 garlic cloves, minced
- 0.5 g ground ginger
- 0.5 g chili flakes
- 8 g cornstarch + 15 ml water
- Salt & black pepper, to taste
Garnish
- Green onions, thinly sliced
- Sesame seeds
Tools Needed
- Baking sheet with wire rack
- Aluminum foil
- Saucepan
- Mixing bowl & whisk
- Tongs
- Measuring cups & spoons
Cooking Instructions
Step 1: Roast the Wings
Preheat oven to 200°C (390°F). Line a baking sheet with foil and place a wire rack on top. Grease rack lightly. Pat wings dry, season with salt and pepper, and arrange on rack. Roast for 40–45 minutes, turning halfway until wings are golden and crisp.
Step 2: Prepare the Glaze
In a saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili flakes. Bring to a simmer, stirring occasionally.
Step 3: Thicken the Glaze
Mix cornstarch and water until smooth, then whisk into the simmering sauce. Cook for 5 minutes until thickened and glossy. Taste and adjust seasoning.
Step 4: Toss the Wings
Transfer roasted wings to a large bowl. Pour hot glaze over them and toss gently to coat evenly.
Step 5: Caramelize
Return glazed wings to the rack and bake an extra 10 minutes until the glaze is sticky and caramelized.
Step 6: Garnish & Serve
Transfer wings to a platter. Garnish with sliced green onions and sesame seeds. Serve while warm.
Why You’ll Love This Recipe
Flavor Explosion: Sweet pineapple glaze balanced by soy, vinegar, and a hint of chili.
Crispy & Sticky: Juicy wings with caramelized sticky coating and a satisfying crunch.
Crowd-Pleaser: Ideal for family dinners, game nights, or casual outdoor gatherings.
Simple Prep: Minimal hands-on time, uses pantry staples and fresh pantry ingredients.
Healthier Option: Baked, not fried, with moisture sealed in by roasting on a rack.
Mistakes to Avoid & Solutions
Soggy Wings: Save crispiness by roasting on a rack and patting wings dry before baking.
Thin Glaze: Thicken with the cornstarch slurry for a glossy coating—don’t skip it.
Burnt Edges: Watch the second bake closely; remove if edges darken too fast.
Bland Taste: Adjust chili flakes and salt in the glaze after thickening for full flavor.
Serving and Pairing Suggestions
Serve straight from the platter at casual parties or family meals.
Pair with fresh pineapple salsa or crunchy slaw to echo the glaze flavors.
Offer cold drinks—ice tea, lemonade, or light beer complement the sweetness.
Perfect for potlucks, guests will notice the sticky sheen before tasting.
Storage and Reheating Tips
Store: Place cooled wings in an airtight container; refrigerate up to 3 days.
Reheat (oven): Preheat to 180°C (350°F), reheat for 8–10 minutes to restore crispness.
Reheat (air fryer): Cook at 180°C for 5–7 minutes for best texture.
Sauce Leftovers: Freeze glaze separately in a small jar or plastic container.
FAQs
1. Can I use frozen wings?
Yes, thaw completely, pat dry, and follow steps as written.
2. Is spicy mandatory?
No, omit chili flakes for a mild glaze; substitute by adding black pepper.
3. Can I grill these?
Absolutely, glaze then grill on medium heat, turning often for 2–3 minutes each side.
4. Can I make extra glaze ahead?
Yes, store in fridge up to a week or freeze in ice cube tray portions.
5. Gluten-free option?
Use tamari instead of soy sauce, and ensure cornstarch and other ingredients are certified GF.
Tips & Tricks
Dry wings thoroughly for maximum crispiness.
Whisk sauce constantly to avoid burning sugar in the glaze.
For more caramelization, broil for 1–2 minutes after the final bake.
Taste and tweak glaze before tossing wings, adjust sweetness or spice.
Double the batch to have leftovers for game day, it reheats beautifully.
Recipe Variations
Spicy Pineapple Wings:
Add 1 tsp sriracha to the glaze and 1 tsp chili flakes for extra heat.
Pineapple Teriyaki Twist:
Replace ketchup with 30 ml teriyaki sauce and add 1 tsp minced ginger in glaze.
Honey-Pineapple Wings:
Swap half the maple or brown sugar for honey; adds depth and floral sweetness.
Low-Sodium Version:
Use low-sodium soy sauce, reduce salt, and balance with a squeeze of fresh lime juice before serving.
Final Thoughts
That picnic under the sycamores lingers in my memory every time these Sticky Pineapple Glazed Wings hit the table. If you ever find yourself sharing a meal outside, under string lights or stars, bring these along. They start conversations, end arguments, and taste like sunshine.
Sticky Pineapple Glazed Wings
Print ThisIngredients
- Main Ingredients
- 900 g chicken wings, tips removed
- 240 ml pineapple juice
- 110 g packed brown sugar
- 60 ml soy sauce
- 30 ml ketchup
- 15 ml apple cider vinegar
- 2 garlic cloves, minced
- 0.5 g ground ginger
- 0.5 g chili flakes
- 8 g cornstarch + 15 ml water
- Salt & black pepper, to taste
- Garnish
- Green onions, thinly sliced
- Sesame seeds
Instructions
Step 1: Roast the Wings
Preheat oven to 200°C (390°F). Line a baking sheet with foil and place a greased wire rack on top. Pat wings dry, season with salt and pepper, and roast for 40–45 minutes, flipping halfway.
Step 2: Make the Glaze
Simmer pineapple juice, brown sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili flakes in a saucepan over medium heat.
Step 3: Thicken the Glaze
Whisk cornstarch with water, stir into the glaze, and cook for 5 minutes until thick and glossy. Adjust seasoning.
Step 4: Coat the Wings
Place wings in a bowl, pour glaze over, and toss to coat.
Step 5: Caramelize
Return wings to the rack and bake for 10 minutes until sticky.
Step 6: Garnish & Serve
Transfer to a platter. Top with green onions and sesame seeds. Serve warm.
