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This dish came from my search for something new to serve on game day after years of the same old spicy wings. The combo of pineapple and brown sugar completely changed the game. Sweet sticky glaze and oven-crisped wings made these the hit of our Super Bowl table.
I whipped these up once just to try something different and ended up with the most requested party food in our house. They now show up at every gathering by popular demand.
Ingredients
- Chicken wings: split into flats and drumettes for even cooking and easier eating
- Pineapple juice: 100 percent pure gives the glaze tropical sweetness without artificial aftertaste
- Brown sugar: packed for caramel depth and glossy stickiness in the oven
- Soy sauce: choose low sodium to balance the sweetness without overpowering
- Fresh garlic and ginger: bring warmth and aromatic flavor to elevate every bite
- Cornstarch: creates a smooth thick glaze that clings perfectly
- Pineapple chunks: add juicy bursts of fruit to the finished wings
Step-by-Step Instructions
- Build the Marinade:
- Combine pineapple juice soy sauce and brown sugar in a large bowl. Whisk until sugar dissolves then stir in freshly minced garlic and grated ginger. The mixture should be sweet and fragrant.
- Marinate the Wings:
- Add chicken wings and toss to coat completely. Cover and refrigerate at least thirty minutes or up to overnight to absorb maximum flavor.
- Prepare for Baking:
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment. Remove wings from marinade and save the liquid. Spread wings on the sheet in a single layer spaced apart.
- Bake the Wings:
- Sprinkle with salt and pepper. Bake for twenty five to thirty minutes until skin is golden and crispy and internal temperature hits 165 degrees.
- Make the Glaze:
- Pour the reserved marinade into a saucepan. Add pineapple chunks and bring to a simmer. Mix cornstarch with water and stir into sauce. Keep stirring until thick and glossy.
- Glaze and Serve:
- Transfer baked wings to a serving bowl. Pour warm glaze over and toss to coat. Serve immediately while the wings are sticky and hot.
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Storage Tips
Store leftover wings in an airtight container for up to three days. Reheat in the oven at 350 degrees Fahrenheit for best texture. The glaze keeps well separately in the fridge and can be gently warmed before serving.
Ingredient Substitutions
No pineapple juice Use mango or orange juice instead and reduce sugar slightly. No fresh ginger Ground ginger works in a pinch use half a teaspoon. Low sugar option Use half the brown sugar and bump up the ginger and garlic for more savory punch.
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Serving Suggestions
These are excellent as a party appetizer with napkins and drinks or serve as a main course with coconut rice and steamed greens. The sweet glaze pairs nicely with fresh fruit sides or crisp slaw.
I love the way the glaze smells as it simmers with the pineapple chunks. It reminds me of beachside dinners we had during a family vacation when I was young. Those flavors always bring me back.
Frequently Asked Questions About Recipes
- → Can I grill these wings instead of baking?
Absolutely! Grill over medium heat for 20 to 25 minutes, turning occasionally. Brush with the glaze during the last few minutes for best flavor.
- → How long should I marinate the wings?
At least 30 minutes, but overnight is ideal. This allows the flavors to fully absorb and enhances the final texture.
- → Can I make the glaze ahead of time?
Yes, prepare the glaze up to 2 days in advance. Reheat gently before tossing it with the wings to keep it glossy and smooth.
- → What if I don't have fresh ginger?
Use ½ teaspoon of ground ginger as a substitute, though fresh ginger offers a more vibrant and aromatic flavor.
- → Are these wings spicy?
No, they are sweet and savory. If you want to add heat, try red pepper flakes or a splash of hot sauce in the marinade.