Why I Keep Making These Sticky Pineapple-Teriyaki Chicken Wings

I still remember the first time I made these wings—mainly because I smoked out the whole kitchen and my dog hid behind the washing machine (thankfully, that’s not a step you need to repeat). Anyway, ever since that, they’ve been my go-to “hey, let’s eat with our hands and make a proper mess” party food. There’s just something about that sticky pineapple-teriaki glaze that makes people smile—like, an irrational amount—especially if you pile them high and let everyone dive in. And yes, my nephew once tried to see how many he could fit in his mouth (it was three, in case you’re wondering). Oh, and if you forget napkins? May the odds be ever in your favor.

Here’s Why This Recipe Gets So Much Love

I make these when I want folks at the table to go quiet for a few minutes because they’re too busy licking their fingers (the highest compliment, right?). My family goes absolutely bonkers for this sauce, and I have to admit, I’ve tried shortcuts like jarred sauces but they just don’t have that weird tangy-sweet magic. They’re the right mix of sticky and crispy—for real, I used to get annoyed that the sauce would drizzle off, but then I figured out you have to bake them twice. That bit changed my life. Sort of. If I’m honest, sometimes I just crave these myself, no event required.

What You’ll Need (Or, Use What You’ve Got!)

Chicken wings (about 1kg, but honestly, I buy whatever’s on special—drumettes and flats both work)
Fresh pineapple juice (250ml; I’ve absolutely used the canned stuff when fresh is overpriced)
Soy sauce (80ml; low sodium is good, but not mandatory)
Brown sugar (3 tablespoons; my aunt swears by dark, but I just use what’s in my jar)
Garlic (3-4 cloves, minced; and if you’re in a rush, that squishy garlic paste does the job, too)
Fresh ginger (about a thumb-sized bit, grated; though powdered ginger in a pinch works, but it’s not the same)
Rice vinegar (2 tablespoons; apple cider vinegar actually works, too—learned that on a Sunday when the shops were shut)
Cornflour/cornstarch (1 tablespoon mixed up with a splash of water)
Sesame oil (a good glug; maybe a teaspoon, or a bit more if no one’s watching)
Chili flakes (optional, but I think they give it oomph)
Spring onions & toasted sesame seeds (to serve; optional, but they look pretty—I skip if I’m feeling lazy)

Let’s Make ‘Em: The (Mostly) Reliable Method

Preheat your oven. 200°C (about 400°F, or just under if your oven runs hot). Grab a big ol’ baking tray—line it with foil if you hate washing up as much as me.
Spread out the wings, pat them dry—this matters for crispiness. Just chuck them on the tray, don’t stress about perfection. Sprinkle a bit of salt and pepper over. (I’ve even used Cajun seasoning in a pinch!)
Bake for approx 25-30 minutes. Flip halfway. They won’t look done yet—don’t worry. The magic comes later.
Meanwhile, make the sticky sauce. Toss the pineapple juice, soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, and chili flakes (if using) in a small pan.
Bring it to a gentle simmer and leave it bubbling for maybe 10-12 minutes. Now, I always get distracted at this point and nearly let it boil dry. Don’t do that.
Thicken it up. Stir your cornflour slurry in. Keep whisking; it’ll suddenly go beautifully glossy (and thick—if it gets too thick, splash in more juice or water).
Coat the wings. Take the tray out, dump them in a big bowl, pour that sauce over and toss (now is the time to sneak a wing…for quality control, obviously).
Back to the oven! Spread the glazed wings back onto the tray (cover with more foil if you like). Bake another 10 minutes or so, until everything is sticky and caramelized and borwnish and just irresistible.
Finishing touches: Sprinkle over chopped spring onions and sesame seeds. Or not. I sometimes forget. Tastes the same, really.

Tried and Tested (Sometimes Failed) Notes

The sauce thickens FAST. I once made pineapple toffee by accident. Just take it off the heat right when it looks syrupy.
Blotting the wings dry helps, but I skipped it once and they were only slightly less crisp. So…not a dealbreaker?
If the wings look too pale before glazing, you can broil them for a minute. But watch them like a hawk; they catch quickly.
Actually, letting them sit five minutes out the oven before you dig in makes the texture better. (It’s tough, but worth it.)

Variations I’ve Dabbled With

Swapping honey instead of brown sugar—it’s good, but makes the glaze a bit runnier.
Lime juice instead of vinegar adds a zippy twist. (My kids liked it, my mum said ‘What have you done?!’)
A friend tried it with jackfruit instead of chicken for the vegetarians; worked surprisingly well, I reckon I’d add more seasoning though.
Tried marinating overnight once and honestly, it was a bit too pineappley (is that a word?). Better with just half an hour if you want to get fancy.

Equipment (Or Workarounds)

Baking tray with a rack is ideal for crispy wings; If you don’t have one, stacking wings straight on foil is fine (they’ll just be a bit juicier, which is never a crime in my book).
Good sharp knife for slicing spring onions. Or kitchen scissors. If all else fails, just tear ’em with your hands like a savage; I have.
A small saucepan for the glaze. Or microwave it in bursts if you’re desperate (just keep an eye so it doesn’t bubble over—that’s a mess you’ll remember).

How to Store (Though, Honestly, Leftovers Are Rare)

I’m supposed to say: Store any leftover wings in an airtight container in the fridge for up to 3 days. And yes, they reheat well in the oven. But truthfully, these usually get eaten cold by midnight snackers. I think they might even taste better the next day, but no one in my house believes in leftovers. If you do manage it, heat them in the oven for 8-ish minutes at 180°C. (Microwave works, but you lose a bit of crisp.)

How I Like to Serve ‘Em (Not That You Need Rules)

It’s chaos, in a good way—big piles, extra napkins, smiley faces all round. Sometimes I serve with rice and quick-pickled cucumber on the side, or just a cold beer (for the grown-ups). On game nights, wings plus pineapple chunks on toothpicks = double pineapple theme. If it’s BBQ weather, I’ve even done these on the grill, but don’t wander off—they go form sticky to charcoal real fast.

What I Wish I’d Known (Pro Tips from Real Mistakes)

I once tried to rush the thickening step—don’t. Sauce turns lumpy if you dump the cornflour straight in without mixing. Lesson learned.
Crowding the tray? Crispy wings’ worst enemy. I know, it’s tempting. Just use a second tray, or batch it up.
Actually, leaving the wings alone (I get impatient) for the last ten minutes helps the glaze set up better.

FAQ: Stuff People Actually Ask Me

“Can I make these in an air fryer?” Yep! Just reduce the baking time a bit (like 18-20 min for the first round). The sauce goes on after—just toss and air fry another 5 min or so.
“Is this super spicy?” Not unless you get heavy-handed with the chili flakes. My 7-year-old niece eats them, if that helps.
“Gluten-free possible?” Oh, for sure—just grab tamari or a gluten-free soy sauce. Everything else in the mix is safe.
“Do I have to use pineapple juice?” Well, that’s sort of the deal here, but orange juice works in a pinch, tastes a bit different. Kind of a fun twist, honestly.
“What’s a good side?” Rice is classic, but I’ve been known to just do a massive green salad. Or chips. And there’s a broccoli slaw recipe I lov over at Smitten Kitchen, which is not traditional, but tasty.
“Can I freeze them?” I probably wouldn’t—the glaze gets weird—but the cooked, unglazed wings freeze decently. Then just defrost, sauce, and bake as usual.
“Where can I get good pineapple juice?” I sometimes grab the cartons at Marks & Spencer if you’re UK based, or just go with Dole canned juice—never had a real issue.

On a side note, if you ever wonder why dogs run off during cooking: mine apparently associates pineapple aromas with me setting off the smoke alarm, which happened so often my family jokes that it’s not proper dinner unless there’s a bit of drama. That’s just how it goes, eh?

Sticky Pineapple-Teriyaki Chicken Wings