Sweet & Tangy Baked Pineapple Chicken Wings
Juicy, sticky, and flavor-packed baked chicken wings tossed in a sweet and tangy pineapple glaze, perfect for casual dinners, game nights, or crowd-pleasing appetizers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes (including marination)
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
- Diet: Halal
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
Instructions
- Season chicken wings with salt and pepper and set aside.
- In a bowl, mix pineapple juice, soy sauce, brown sugar, garlic, and ginger. Pour over the wings and marinate for at least 30 minutes.
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper or foil.
- Remove wings from marinade and arrange in a single layer on the tray. Bake for 35–40 minutes, flipping halfway through.
- Meanwhile, pour leftover marinade into a saucepan, add pineapple chunks, and bring to a simmer.
- Mix cornstarch and water to make a slurry. Stir into the saucepan and cook until the glaze thickens and becomes glossy.
- Once wings are cooked, toss them in the glaze until evenly coated.
- Serve hot with any remaining glaze on the side.
Notes
- Add chili flakes or sriracha for a spicy twist.
- Canned pineapple works well if fresh is unavailable.
- Grill wings for a smokier flavor instead of baking.
- Marinate overnight for deeper flavor.
- Reheat in oven to retain crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 14g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg
