Ingredients
Scale
Let’s gather what you need to whip up these delightful wings. And remember, substitutions are your friend—just like my mom used to say, “A recipe is only a guideline.”
- 2 pounds chicken wings, split at the joint and tips removed
- 1 cup pineapple juice
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 tablespoons sesame oil
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
- In a large bowl, toss the chicken wings with sesame oil until well coated. Arrange them in a single layer on the prepared baking sheet.
- Bake the wings for about 25-30 minutes, turning halfway, until they are golden brown and crispy.
- While the wings are baking, prepare the sauce. In a saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
- Bring the mixture to a gentle simmer, stirring occasionally, then add the cornstarch slurry. Continue to simmer until the sauce thickens, about 5 minutes.
- Remove the wings from the oven and transfer them to a large bowl. Pour the pineapple-teriyaki sauce over the wings and toss until they are well coated.
- Transfer the sauced wings to a serving platter and garnish with sesame seeds and green onions if desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sticky Pineapple-Teriyaki Chicken Wings, recipe, cooking, food
