Sticky & Sweet Baked Brown Sugar Pineapple Wings
Craving perfectly sticky, sweet, and savory wings? These Baked Brown Sugar Pineapple Wings are baked for easy cleanup and feature a delicious marinade that coats every bite. It's a simple yet crowd-pleasing recipe perfect for game day, weeknights, or parties.
Equipment
- Large bowl
- Baking sheet
- Wire rack
- Tongs
Ingredients
- 2 lbs chicken wings drumettes & flats
- 1/2 cup pineapple juice
- 1/2 cup packed light brown sugar
- 1/4 cup soy sauce low-sodium preferred
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/2 tsp black pepper
- toasted sesame seeds optional garnish
- chopped fresh parsley optional garnish
Instructions
- Step 1: Prep the Wings. Pat the chicken wings thoroughly dry with paper towels for crispier skin.
- Step 2: Whisk Up the Magic Marinade. In a large bowl, whisk together the pineapple juice, brown sugar, soy sauce, apple cider vinegar, olive oil, minced garlic, grated fresh ginger, and black pepper until the brown sugar is mostly dissolved.
- Step 3: Get Marinating! Add the dried chicken wings to the bowl and toss to coat completely. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours for deeper flavor.
- Step 4: Preheat and Prep Your Baking Sheet. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. If using, place an oven-safe wire rack on top of the lined sheet.
- Step 5: Arrange the Wings. Remove wings from the marinade, letting excess drip off. Arrange in a single layer on the prepared rack or baking sheet, ensuring they do not touch or overlap.
- Step 6: Bake 'Em! Bake for 45-55 minutes, flipping each wing halfway through (around 25-30 minutes). Continue baking until golden brown, cooked through (165°F/74°C internal temp), and crispy.
- Step 7: Get That Sticky Glaze! (Optional but Recommended) For a sticky finish, increase oven to 425°F (220°C) for the last 5-10 minutes, watching closely. Alternatively, broil for 1-2 minutes, watching constantly.
- Step 8: Rest (If You Can Wait!). Carefully remove wings from the oven and let them rest on the baking sheet for a few minutes before serving.
- Step 9: Garnish and Serve! Garnish with toasted sesame seeds and/or chopped fresh parsley if desired. Serve immediately with plenty of napkins!
Notes
Tips for Success: Dry wings thoroughly for crispy skin. Don't overcrowd the pan; use two sheets if necessary. Marinate for 2-4 hours for best flavor. A wire rack helps with crisping. Watch carefully if using the broiler. Use parchment/foil for easy cleanup.
Substitutions & Additions: Use Tamari or coconut aminos for gluten-free soy sauce. Dark brown sugar, maple syrup, or honey can substitute light brown sugar. White or rice vinegar can substitute apple cider vinegar. Any neutral oil works instead of olive oil. Add red pepper flakes or sriracha for heat. Use garlic powder and ground ginger if fresh isn't available (approx 1/2 tsp each).
How to Store It: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a 350°F (175°C) oven for 10-15 minutes.
FAQs: Can use thawed frozen wings. Can make in an air fryer (400°F/200°C for 20-25 mins, flipping). Marinade is thin and bakes down to a glaze. Can double the batch.