Description
These Best Brown Sugar Pineapple Wings Chicken are baked to sticky, sweet, and tangy perfection. Marinated in pineapple juice, soy sauce, and brown sugar, the chicken wings soak up a delicious tropical flavor, finished with a thickened pineapple sauce that coats each crispy wing beautifully. Perfect as a crowd-pleasing appetizer or a flavorful main dish.
Ingredients
Scale
Chicken Wings
- 900 g chicken wings, split
Marinade
- 120 ml pineapple juice
- 60 ml soy sauce
- 55 g brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
Sauce Thickener
- 8 g cornstarch
- 30 ml water
Additional
- 60 ml pineapple chunks
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper or foil to prevent sticking and make cleanup easier.
- Prepare Marinade: In a bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. Stir well until the sugar dissolves and the ingredients are fully mixed.
- Marinate Wings: Toss the chicken wings thoroughly in the marinade, ensuring each piece is coated. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the meat.
- Arrange Wings for Baking: Remove wings from the marinade and place them evenly spaced on the prepared baking sheet. Season with salt and black pepper according to your taste.
- Bake Wings: Bake the wings in the preheated oven for 25 to 30 minutes until they turn golden brown and are cooked through, with crispy edges.
- Make Cornstarch Slurry: While the wings bake, mix cornstarch and water in a small bowl until smooth to create a slurry for thickening the sauce.
- Prepare Pineapple Sauce: Pour the remaining marinade (reserved from the wings) into a small saucepan along with the pineapple chunks. Bring the mixture to a simmer over medium heat.
- Thicken Sauce: Gradually whisk in the cornstarch slurry into the simmering sauce. Continue cooking and stirring until the sauce thickens to a sticky, glaze-like consistency.
- Coat Wings: Once the wings are baked, toss them in the hot thickened pineapple sauce ensuring every wing is well-coated with the sticky, flavorful glaze. Serve immediately.
Notes
- For extra crispiness, broil the wings for 2-3 minutes after baking, watching carefully to prevent burning.
- Marinate longer (up to 2 hours) for deeper flavor absorption if time permits.
- You can substitute chicken wings with drumettes or boneless chicken pieces for a variation.
- If you prefer a spicier kick, add some chili flakes or sriracha to the marinade.
- Serve with steamed rice or a fresh green salad to balance the sweetness of the wings.
