Sticky Pineapple-Teriyaki Chicken Wings combine juicy roasted chicken with a sweet and savory pineapple glaze that caramelizes during cooking. The sauce blends teriyaki, garlic, ginger, and pineapple for a glossy coating that clings to every wing.
Ingredients
2 pounds chicken wings split into drumettes and flats
1 cup pineapple chunks
1 cup teriyaki sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
3 cloves garlic minced
1 teaspoon fresh grated ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon sesame seeds
2 green onions sliced
Salt and pepper for seasoning
Instructions
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Preheat oven to 400°F and line a baking tray with parchment or place a wire rack over the tray.
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Pat chicken wings dry and season lightly with salt and pepper. Arrange wings evenly on the tray.
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Roast wings for about 25 minutes, turning halfway through cooking.
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In a saucepan combine pineapple chunks, teriyaki sauce, soy sauce, brown sugar, garlic, and ginger. Heat over medium heat until gently simmering.
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Mix cornstarch with water to form a slurry and stir into the simmering sauce until the glaze thickens.
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Toss roasted wings with half of the glaze and return them to the oven for 10 minutes.
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Brush remaining glaze over the wings and roast briefly until the coating turns sticky and caramelized.
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Transfer wings to a serving platter and garnish with sesame seeds and sliced green onions.