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These Pineapple Chicken Wings have become my go to for summer gatherings and game nights The combination of juicy wings and that irresistible sweet tangy pineapple glaze is just the thing when you want something a little tropical but crowd friendly
My friends still talk about the first time I brought these to a picnic The tray was empty in minutes and now someone requests them at every potluck
Ingredients
- Chicken wings: Always pick wings that are plump and have a pink fresh hue for the juiciest results
- Pineapple juice: Adds tropical tang and sweetness Use 100 percent juice not from concentrate for the brightest flavor
- Soy sauce: Balances the sweetness with a touch of saltiness Opt for a low sodium variety if you want more control
- Brown sugar: Gives a rich caramel note and helps the glaze thicken Look for soft moist brown sugar to avoid clumps
- Garlic cloves minced: Fresh garlic infuses the sauce with a punchiness that jarred cant match
- Ginger grated: Brings a warm gentle heat and depth Always use fresh ginger for max aroma
- Pineapple chunks: These bring a pop of texture and bright fruitiness Fresh or canned both work as long as they are in juice not syrup
- Cornstarch: Key for thickening the glaze Make sure it is lump free
- Water: Helps create the cornstarch slurry which lets the sauce cling nicely to the wings
Step by Step Instructions
- Marinate the Wings
- In a large bowl whisk together pineapple juice soy sauce brown sugar garlic and ginger until the sugar dissolves Add the chicken wings and toss to coat every piece evenly Cover and refrigerate for 30 minutes This short soak is enough for the flavors to penetrate but not overwhelm
- Bake the Wings
- Preheat your oven to 400 degrees Fahrenheit Take the wings out of the marinade and arrange them on a baking sheet lined with parchment If you have one a wire rack set over the pan helps the heat circulate and makes the skin extra crispy Bake for 25 to 30 minutes until the wings are cooked through and golden around the edges
- Make the Pineapple Glaze
- Pour the remaining marinade into a small saucepan and add the pineapple chunks Bring to a gentle simmer over medium heat Stir frequently and let it bubble for 3 to 5 minutes to reduce and concentrate the flavors
- Thicken the Sauce
- Mix the cornstarch and water in a small bowl until smooth Slowly pour the slurry into the simmering sauce stirring constantly Continue to cook 2 to 3 minutes until glossy and thickened
- Glaze and Finish
- Toss the baked wings in the hot pineapple glaze until every wing is coated Return the wings to the oven for 10 more minutes This step caramelizes the glaze for that sticky finger licking layer Serve hot with any extra pineapple bits spooned on top
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Fresh pineapple really shines in this recipe The chunks caramelize a bit in the sauce and my little niece always picks them out first shouting for more I remember making a double batch one night just so everyone could have their fill of both wings and fruit
Storage Tips
If you have leftovers let them cool completely before refrigerating Store in an airtight container for up to three days Reheat in a hot oven for 10 minutes to restore their crispy edges You can also freeze cooked glazed wings for up to two months Thaw overnight and crisp in the oven or air fryer
Ingredient Substitutions
If pineapple juice is not available orange juice can work in a pinch For the sweetener honey can replace the brown sugar for a floral note Swap fresh ginger for a pinch of ground ginger if needed Canned pineapple chunks are just fine but go for fruit packed in juice to keep the glaze from tasting too sugary
Serving Suggestions
Pile these wings high on a platter and scatter extra pineapple chunks on top Serve with fluffy jasmine rice if making it a meal For parties round things out with a crunchy slaw or fresh cucumber salad These wings also pair well with a tangy dipping sauce or just as is
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A Little Tropical History
Pineapple chicken wing recipes have ties to Hawaiian and Asian American home cooking adding a touch of island flavor to classic comfort food The use of sweet and salty marinades is inspired by teriyaki and huli huli traditions making this dish uniquely festive and familiar all at once
Frequently Asked Questions
- → What gives Pineapple Chicken Wings their unique flavor?
The combination of pineapple juice, soy sauce, brown sugar, garlic, and ginger creates a sweet, tangy flavor profile that stands out in every bite.
- → Can I use canned pineapple juice and chunks?
Yes, canned pineapple juice and chunks work well and offer consistent sweetness for the glaze.
- → How do I achieve a crispy exterior on the wings?
Baking the wings on a wire rack lets the heat circulate fully, helping the skin get extra crispy while retaining juiciness.
- → Is it necessary to marinate the wings for exactly 30 minutes?
Thirty minutes provides good flavor, but avoid marinating over 2 hours as the pineapple juice can start to over-tenderize the meat.
- → Can this be made ahead and reheated?
These wings can be prepared in advance and gently reheated in the oven; glaze them just before serving for best results.