Name: Brown Sugar Pineapple Wings
Prep time: 10 min
Cook time: PT-491983H13M46S
Total time: PT-491983H13M46S
Cuisine: American
Ingredients: 2 lbs chicken wings (drums and flats), patted dry; Salt and pepper, to taste; 1 tablespoon oil; 1 cup pineapple juice (canned or fresh); 1/2 cup brown sugar (light or dark); 2 tablespoons soy sauce; 1 tablespoon apple cider vinegar (or rice vinegar); 2 cloves garlic, minced; 1/2 teaspoon ground ginger (or 1 teaspoon fresh grated ginger); 1 tablespoon cornstarch; 2 tablespoons water (for slurry); Optional: pinch of chili flakes or hot sauce; Optional garnish: sliced green onions, toasted sesame seeds, crushed pineapple

I love making these Brown Sugar Pineapple Wings when I want something sweet, savory, and just a little sticky. The pineapple juice and brown sugar create a glossy glaze that clings perfectly to crispy wings, while soy sauce, garlic, and ginger balance everything with rich flavor. I find this recipe perfect for game nights, family dinners, or whenever I crave bold tropical-inspired comfort food.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs chicken wings (drums and flats, patted dry)

Salt and pepper, to taste

1 tablespoon oil

For the sauce:

1 cup pineapple juice (canned or fresh)

½ cup brown sugar (light or dark)

2 tablespoons soy sauce

1 tablespoon apple cider vinegar (or rice vinegar)

2 cloves garlic, minced

½ teaspoon ground ginger (or 1 teaspoon fresh grated ginger)

1 tablespoon cornstarch

2 tablespoons water (for slurry)

Optional: pinch of chili flakes or hot sauce

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with foil and a wire rack. I season the wings with salt, pepper, and a bit of oil, then arrange them on the rack. I bake them for 40–45 minutes, flipping halfway through, until they are golden and crispy. If I use the air fryer, I cook them at 400°F for 20–25 minutes.

While the wings cook, I prepare the sauce. In a saucepan over medium heat, I combine pineapple juice, brown sugar, soy sauce, vinegar, garlic, and ginger. I bring everything to a gentle simmer. I mix the cornstarch with water to make a slurry, then stir it into the sauce. I let it cook for about 2–4 minutes until thick and glossy. If I want heat, I add chili flakes or a splash of hot sauce.

Once the wings are cooked, I toss them in the warm glaze until fully coated. For extra sticky caramelized edges, I return the glazed wings to the oven for 5–7 minutes or broil them for 2–3 minutes.

For garnish, I like adding sliced green onions, toasted sesame seeds, or even crushed pineapple on the side for extra freshness.

Servings and timing

I find this recipe serves about 4 people, depending on appetite and side dishes.

Prep time: 10 minutes

Cook time: 40–45 minutes (oven) or 20–25 minutes (air fryer)

Total time: about 50–55 minutes (oven method)

Variations

I sometimes use boneless chicken bites instead of wings when I want an easy party-style appetizer.

I like adding a splash of dark rum or bourbon to the sauce when I want a deeper, slightly smoky flavor.

I also swap the wings for pork meatballs for a fun tropical appetizer twist.

If I want extra tanginess, I squeeze in a little fresh lime juice before serving.

I occasionally stir in finely chopped fresh pineapple into the glaze for added texture.

Storage/Reheating

I store leftover wings in an airtight container in the refrigerator for up to 3–4 days.

When reheating, I prefer using the oven at 350°F for about 10–15 minutes to keep the skin crisp. If I am short on time, I use the air fryer for 5–7 minutes. I avoid microwaving if possible because I find it softens the texture too much.

FAQs

Can I make these wings ahead of time?

I sometimes bake the wings ahead of time and store them separately from the sauce. When I am ready to serve, I reheat the wings, warm the sauce, and toss them together for the best texture.

Can I grill the wings instead of baking them?

I grill them over medium heat, turning occasionally, until fully cooked and crispy. Then I toss them in the glaze and let them caramelize slightly on the grill.

Can I use frozen wings?

I make sure to fully thaw and pat them dry before cooking. Removing excess moisture helps me achieve crispier results.

How do I make the sauce thicker?

If I want the sauce thicker, I let it simmer a little longer or add a small amount of extra cornstarch slurry, stirring constantly to avoid lumps.

What can I serve with these wings?

I like serving them with steamed rice, coleslaw, roasted vegetables, or even a simple side salad to balance the sweetness of the glaze.

Conclusion

I love how these Brown Sugar Pineapple Wings deliver the perfect balance of sweet, savory, and slightly tangy flavors. The sticky glaze, crispy texture, and tropical flair make them a standout dish whenever I serve them. Whether I bake or air fry them, I always end up with a crowd-pleasing plate that disappears quickly.

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