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Juicy Pineapple Teriyaki Chicken Wings are glazed to perfection and make a delicious appetizer or main course.

Pineapple Teriyaki Chicken Wings

These Pineapple Teriyaki Chicken Wings deliver a delightful combination of crispy chicken, tangy pineapple sweetness, and savory teriyaki glaze. They're perfect for game day or backyard barbecues, offering a sticky, juicy, and flavorful experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Chicken Wings drumettes and wingettes, separated
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Pineapple Juice
  • 1/2 cup Low Sodium Soy Sauce
  • 1/4 cup Brown Sugar light or dark
  • 2 tbsp Honey
  • 2 tbsp Rice Vinegar
  • 2 cloves Garlic minced
  • 1 tsp Ginger freshly grated or ground
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 1 cup Pineapple Chunks drained
  • 1 tbsp Sesame Oil
  • Sesame Seeds for garnish, optional
  • Chopped Green Onions for garnish, optional

Equipment

  • Large bowl
  • Medium saucepan
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Paper towels
  • Baking sheet
  • Parchment paper or silicone baking mat (for oven baking)
  • Air fryer (optional)
  • Tongs
  • Pastry brush
  • Serving platter

Method
 

  1. Pat the chicken wings dry with paper towels.
  2. In a large bowl, toss the chicken wings with olive oil, salt, and pepper until evenly coated.
  3. In a medium saucepan, whisk together pineapple juice, soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger.
  4. Bring the sauce to a simmer over medium heat, stirring occasionally.
  5. In a small bowl, whisk together cornstarch and water to form a slurry.
  6. Gradually pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens.
  7. Stir in the drained pineapple chunks and sesame oil. Simmer for another minute to heat the pineapple through.
  8. Preheat oven to 400°F (200°C) or preheat air fryer (if required).
  9. For oven baking: Place the seasoned chicken wings in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 30-35 minutes, flipping halfway through, until the wings are cooked through and golden brown. Ensure an internal temperature of 165°F (74°C).
  10. For air frying: Place the seasoned chicken wings in a single layer in the air fryer basket. Air fry at 380°F (190°C) for 20-25 minutes, flipping halfway through, until the wings are cooked through and golden brown.
  11. Remove the wings from the oven or air fryer.
  12. Generously brush the Pineapple Teriyaki sauce over the cooked wings, ensuring they are well coated.
  13. For oven baking (optional): Broil for 1-2 minutes, watching carefully to prevent burning.
  14. For air frying (optional): Return the glazed wings to the air fryer for another 2-3 minutes to allow the sauce to caramelize.
  15. Transfer the Pineapple Teriyaki Chicken Wings to a serving platter.
  16. Garnish with sesame seeds and chopped green onions, if desired.
  17. Serve immediately.

Notes

Don't overcrowd the pan/air fryer. Adjust sweetness to your taste by modifying the amount of brown sugar and honey. Add red pepper flakes or sriracha for a spicy kick. Marinate wings in half the sauce for at least 30 minutes for extra flavor. Fresh pineapple provides the best flavor. Broil carefully to prevent burning. These wings pair well with steamed rice, noodle dishes, coleslaw, or a green salad.