Luscious Brown Sugar Pineapple Wings

Sweet, punchy, and downright sticky—these pineapple brown sugar wings are pure finger-licking goodness. You’ll bake up juicy chicken until perfectly golden and then slather them in a glossy sauce packed with sweet pineapple notes and caramel flair. This one’s an easy win for lazy nights or anytime you want people running for seconds.

Irresistible Ingredients

• Green onions and sesame seeds: sprinkle these on for crunch and color—makes the wings pop
• Cornstarch and water: stir these in to thicken your sauce if you love that shiny glaze
• Red pepper flakes: amp up or tone down the kick to fit your heat-level mood
• Fresh garlic and ginger: grated smooth, they bring out the brightest flavors—fresh wins every time
• Honey: smooths out the sour bits and gives a light sweetness—grab local honey if you can
• Soy sauce: adds salty, full-bodied savoriness—pick the naturally brewed stuff if you spot it
• Pineapple juice: zings your sauce with tropical vibes—fresh-pressed is best, any 100% juice works though
• Brown sugar: loads in a caramel touch and gives everything that tacky, sticky coat—soft brown sugar mixes the easiest
• Chicken wings: go for chubby ones with plenty of skin—guarantees juicy bites and crispy bits

Simple Step-by-Step

Finish with Garnish:

Move the wings to a big plate, then toss over a bunch of chopped green onion and sesame for that tasty crunch—so good and looks fancy.

Brush and Caramelize:

After the main bake, coat the wings generously in your simmered sauce and put them back in for ten more minutes so the glaze bubbles and sticks.

Bake the Chicken:

Line your wings up on the prepared tray and bake them for about half an hour, flipping halfway to brown both sides.

Thicken Your Sauce:

If you want a velvety, thick sauce, mix equal parts cornstarch and water, then swirl this into your simmering sauce for just a minute or two. You’ll see it turn glossy right away.

Stir Up the Sauce:

Combine brown sugar, pineapple juice, soy sauce, honey, fresh ginger, garlic, and some pepper flakes if you like heat in a saucepan. Let this simmer gently about five minutes until everything smells sweet and savory and the sugar's all melted in.

Start the Oven and Tray:

Heat your oven up to 400°F or about 200°C. Cover a baking tray with parchment paper so the wings stay crispy and washing up’s a breeze.

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The ginger in these wings just lights them up. Every bite takes me back to hanging out with my grandma—she tossed ginger into every sauce she ever made. We don’t do movie night at my place without a huge batch, all loaded up with pineapple and zingy ginger.

Best Storage Ideas

Stash leftover wings in a tight-sealing container straight into your fridge. They'll keep tasty for three days easy. Want crisp skin again? Skip the microwave—blast them in a hot oven or air fryer so they crisp up. If the sauce gets too thick, just give it a stir or pop it in the microwave for a few seconds.

Swap Options

Bite-sized boneless chicken is less messy and works just fine. If you’re out of honey, maple syrup gets the job done, and bottled minced garlic or ginger is okay if that’s what’s on hand. For a soy-free spin, go with coconut aminos and you’ll still get great flavor.

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Smart Serving Ideas

Serve these wings with some crisp cabbage slaw or a scoop of plain rice and extra pineapple bits to keep things bright. For parties, I like setting out extra dipping sauce and a pile of toothpicks for fast, easy grabbing.

FAQs About the Recipe

→ What makes the wings crispy?

Dry them well before cooking, bake on parchment so heat’s even, and flip the wings over once during baking.

→ Is canned pineapple juice fine to use?

You bet. Just go with pure juice and skip anything with sugar or syrups added.

→ Can I prep the sauce ahead?

Yep, toss it in the fridge for up to three days. Just warm it up again before you glaze the wings.

→ What else can thicken the sauce if I don't have cornstarch?

If you’re out of cornstarch, mix in flour or arrowroot powder little by little till it gets thick enough.

→ What's the best way to keep leftovers?

Let the wings cool, put them in a sealed container, and keep them cold in the fridge for about 3 days. Reheat in your oven so they stay crispier.

→ Can I use a grill instead of baking the wings?

For sure! Toss them on a grill over medium heat, flip ‘em every so often, and brush with extra sauce at the end.