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Pineapple-Teriyaki Chicken Wings with a sweet glaze and garnishes

Pineapple-Teriyaki Chicken Wings

Delicious and visually appealing chicken wings glazed with a sweet and savory teriyaki sauce, perfect for parties and family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Protein
  • 2 pounds chicken wings Use wings with skin for better flavor absorption.
Liquids
  • 1 cup pineapple juice Use 100% pineapple juice for best flavor.
  • 1 cup teriyaki sauce You can substitute with soy sauce if needed.
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
Seasoning/Spices
  • 1 teaspoon garlic powder Fresh garlic can be used as an alternative.
  • 1 teaspoon ginger powder Fresh grated ginger can also work.
Aromatics & Vegetables
  • 2 chopped green onions Finely chopped for garnish.
Optional Finishing Ingredients
  • to taste sesame seeds Lightly toast for extra flavor.

Method
 

Preparation
  1. Mix the Sauce: In a large bowl, combine the pineapple juice, teriyaki sauce, honey, rice vinegar, garlic powder, and ginger powder. Whisk until well blended.
  2. Prepare the Wings: Rinse the chicken wings under cold water and pat them dry with paper towels.
  3. Marinate the Wings: Add the wings to the sauce mixture, ensuring they are fully coated. Let them marinate for at least 30 minutes.
Cooking
  1. Preheat your oven to 400°F (200°C). Arrange the marinated wings in a single layer on a baking sheet lined with foil.
  2. Bake for 30 minutes, flipping halfway through.
  3. After 30 minutes, brush the wings with extra teriyaki sauce and return them to the oven for an additional 15 minutes.
  4. Check that the wings reach an internal temperature of 165°F (74°C) and are crispy.
Serving
  1. Remove the wings from the oven and let them cool slightly. Sprinkle with green onions and sesame seeds before serving.

Notes

Enhance flavor with crushed red pepper flakes. Custom spice blends can be used. Store leftovers in an airtight container for up to 3 days.