Name: Sweet & Tangy Baked Pineapple Chicken Wings
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: Fusion
Ingredients: 900 g chicken wings; 120 ml pineapple juice; 60 ml soy sauce; 55 g brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 60 ml pineapple chunks; 8 g cornstarch; 30 ml water; Salt and pepper to taste

Jump to Recipe·Leave a Review

These Sweet & Tangy Baked Pineapple Chicken Wings are my go-to when I need something fun, flavorful, and easy to throw together for a crowd. They come out perfectly golden, sticky, and full of tropical flair thanks to the pineapple glaze. Whether it’s a casual family dinner or a weekend game night, these wings never stick around for long.

Why You’ll Love This Recipe

I like how these wings manage to be both sweet and savory, with just enough acidity from the pineapple to balance everything out. The marinade infuses the meat with flavor, and the glaze gives it that glossy, finger-licking finish. Plus, baking the wings keeps them juicy without the mess of frying. It’s a low-effort, high-reward kind of dish that everyone always asks me to make again. Sweet & Tangy Baked Pineapple Chicken Wings

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

900 g chicken wings
120 ml pineapple juice
60 ml soy sauce
55 g brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
60 ml pineapple chunks
8 g cornstarch
30 ml water
Salt and pepper to taste

Directions

I season the chicken wings with salt and pepper, then set them aside.
In a bowl, I mix pineapple juice, soy sauce, brown sugar, garlic, and ginger. I pour this over the wings and let them marinate for at least 30 minutes—longer if I have time.
I preheat the oven to 400°F (200°C) and line a baking tray with parchment paper or foil.
I remove the wings from the marinade and place them on the tray in a single layer. I bake them for 35–40 minutes, flipping halfway through, until golden and cooked through.
While the wings bake, I pour the leftover marinade into a saucepan. I add the pineapple chunks and bring it to a simmer.
In a small bowl, I mix cornstarch with water to make a slurry, then stir it into the saucepan. I cook it until the glaze thickens and becomes glossy.
Once the wings are out of the oven, I toss them in the glaze until they’re well coated.
I serve them hot with extra sauce on the side, if I have any left.

Servings and timing

This recipe makes about 4 servings, perfect for sharing. It takes around 10 minutes to prep, 30–60 minutes to marinate, and 40 minutes to cook—so I usually set aside a total of about 1 hour and 30 minutes if I’m including marination time. Sweet & Tangy Baked Pineapple Chicken Wings

Variations

Sometimes I add a pinch of chili flakes or a squirt of sriracha to the glaze when I want a little heat. If I’m out of fresh pineapple, I’ve used canned pineapple chunks with the juice, and it works great. For a smokier flavor, I occasionally grill the wings instead of baking them, then toss them in the glaze just before serving.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 375°F (190°C) for about 10–12 minutes until hot and slightly crisp. I avoid microwaving them because it softens the skin too much.

FAQs

Can I use boneless chicken instead of wings?

Yes, I’ve made this recipe with boneless thighs or drumsticks too. I just adjust the baking time based on the size of the pieces.

Do I have to marinate the wings?

I recommend it for the best flavor, but if I’m in a hurry, even 15–20 minutes helps. I just make sure to baste them with extra glaze while they bake.

Can I make these ahead of time?

Yes, I often marinate the wings the night before and bake them the next day. I also prepare the glaze ahead and warm it before tossing.

What sides go well with these wings?

I like serving them with coconut rice, coleslaw, or a fresh cucumber salad. They also pair well with roasted vegetables or sweet potato fries.

Can I freeze the wings?

I freeze them after baking and let them cool completely. Then I reheat in the oven, tossing in fresh glaze right before serving.

Conclusion

These Sweet & Tangy Baked Pineapple Chicken Wings are one of those recipes I keep in rotation because they’re just so dependable and delicious. The tropical sweetness, sticky glaze, and juicy chicken make every bite irresistible. Whether I’m serving them as an appetizer or main course, they always bring people back for seconds.