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Pineapple-Teriyaki Chicken Wings glistening with sauce are displayed as the featured image for a recipe article.

Pineapple-Teriyaki Chicken Wings

These Pineapple-Teriyaki Chicken Wings are a delightful combination of savory, sweet, and sticky flavors. Marinated in a homemade teriyaki sauce with pineapple juice and crushed pineapple, the wings are baked to crispy perfection and garnished with sesame seeds and green onions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer, Snack
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings, separated into drumettes and flats
  • 1/2 cup soy sauce low sodium preferred
  • 1/4 cup mirin or dry sherry
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 cup pineapple juice from canned pineapple
  • 1/4 cup crushed pineapple canned, drained
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red pepper flakes optional, for heat
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Equipment

  • Medium bowl
  • whisk
  • Large resealable bag or container
  • baking sheet
  • parchment paper
  • Oven

Method
 

  1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, ginger, garlic, pineapple juice, crushed pineapple, sesame oil, and red pepper flakes (if using).
  2. Place the chicken wings in a large resealable bag or container. Pour the marinade over the wings, ensuring they are evenly coated.
  3. Seal the bag or cover the container and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor penetration.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Arrange the marinated chicken wings in a single layer on the prepared baking sheet.
  6. Bake for 30-40 minutes, flipping halfway through, until the wings are cooked through and the skin is crispy.
  7. For extra crispy skin, broil for the last few minutes, watching carefully to prevent burning.
  8. Garnish the baked wings with sesame seeds and chopped green onions.
  9. Serve immediately and enjoy!

Notes

For a stickier glaze, reserve some of the marinade and brush it onto the wings during the last 10 minutes of baking. Ensure the wings are cooked to an internal temperature of 165°F (74°C). Leftover wings can be stored in the refrigerator for up to 3 days.