Pin it
Sticky sweet tangy and bursting with tropical flavor these Brown Sugar Pineapple Wings are my ultimate answer for any casual gathering or game night. The wings soak up a rich pineapple marinade that caramelizes beautifully in the oven before being finished with even more glossy sauce. These wings have won over skeptics in my family more times than I can count and they vanish faster than any appetizer I put out.
I started making these wings on lazy summer nights and even the pickiest eaters end up licking their fingers clean The caramelized sauce and bursts of pineapple remind me of meals at beachside grills with friends
Ingredients
- Chicken wings: choose plump wings and separate drumettes from flats for even cooking
- Pineapple juice: bottled is fine but fresh adds a brighter zing
- Soy sauce: gives salty balance and depth opt for a lower sodium version if you prefer
- Brown sugar: adds rich molasses sweetness dark brown sugar brings extra flavor
- Garlic: freshly minced delivers sharpness dried flakes are not a good swap here
- Ginger: grating it fresh gives the zing and warmth that bottled does not provide
- Pineapple chunks: add juicy bursts of tropical sweetness aim for ripe pieces if using fresh
- Cornstarch: creates a glossy thickened sauce without a floury taste
- Salt: brings out all the flavors adjust according to your preference
- Black pepper: for subtle heat use freshly cracked for the best kick
Instructions
- Prepare the Marinade:
- In a large bowl whisk together pineapple juice soy sauce brown sugar minced garlic and freshly grated ginger until the sugar dissolves completely This mixture forms the sweet and tangy backbone of the dish
- Marinate the Chicken:
- Add the prepared chicken wings into the marinade tossing well to ensure every piece is coated Cover the bowl and refrigerate for at least thirty minutes allowing the flavors to absorb deep into the meat
- Bake the Wings:
- Preheat your oven to two hundred degrees Celsius and line a baking sheet with parchment paper Arrange marinated wings in a single layer making sure they are not crowded Season lightly with salt and black pepper Bake for twenty five to thirty minutes until fully cooked through and the skin turns golden with caramelized patches
- Make the Pineapple Sauce:
- While the wings are cooking mix together cornstarch and water in a small bowl to create a smooth slurry Pour the remaining marinade into a small saucepan Add pineapple chunks and set the pan over medium heat Bring to a gentle simmer stirring occasionally
- Thicken the Sauce:
- Gradually add the cornstarch slurry to the simmering marinade stirring continuously Keep heating until the sauce bubbles and thickens to a syrupy consistency This should take about two to three minutes
- Sauce and Serve:
- Remove baked wings from the oven and transfer them immediately to a large bowl Pour the warm pineapple sauce over the wings and toss thoroughly to coat Serve while hot You can garnish with thinly sliced scallions or extra pineapple if desired
Pin it
My go to ingredient here is always fresh ginger It brightens up the whole marinade and brings a warmth that feels nostalgic to me My family always jokes that these wings could end a feud in our house and honestly nothing brings everyone together like that first sticky bite
Storage Tips
These wings reheat surprisingly well Store leftovers in an airtight container in the fridge for up to three days Warm them up in a low oven or in a skillet over medium heat to maintain crispness If you need to store them longer freeze the wings after baking but before saucing for the best texture
Ingredient Substitutions
No pineapple juice Try orange juice for a similar fruity tang If you are out of brown sugar try using honey or maple syrup for a kiss of sweetness Gluten free soy sauce works just as well and tamari is a great swap if you want to avoid gluten
Serving Suggestions
Pile these wings onto a big platter with extra pineapple on the side They go great with coconut rice or a cold noodle salad For a party atmosphere I love putting out little bowls of chopped cilantro lime wedges and maybe some toasted sesame seeds so guests can dress up their own wings
Cultural and Historical Roots
This recipe has roots in Asian and Hawaiian inspired marinades playing on the harmony of sweet salty and tangy In Hawaii pineapple is often paired with savory meats offering a playful contrast that always makes dishes feel festive Wings like these are a popular favorite at picnics and summer gatherings
Seasonal Adaptations
Use fresh pineapple in spring and summer when it is at its peak flavor In cooler months canned pineapple works perfectly and is budget friendly For outdoor grilling weather finish these wings over a hot barbecue for some smoky char Quick marinade time makes these great for last minute guests Easy to double or halve the recipe based on group size Sauce thickens better if you add cornstarch mixture slowly and stir constantly
Success Stories
After serving these at our last family barbecue even my cousin who hates pineapple asked for the recipe Kids especially love how sticky and sweet they are I have sent this recipe to friends across the country and every time I get back photos of empty platters and happy faces
Freezer Meal Conversion
To turn these wings into a freezer meal simply marinate the wings then spread on a parchment lined tray and freeze Once solid transfer to a bag so you can bake off only as many as needed Store the sauce separately and heat before tossing with baked wings You get all the tropical flavor with zero rush
Pin it
These wings are truly a crowd pleaser with tropical flavor in every bite. Serve them hot and watch them disappear just as fast as you put them out!
Frequently Asked Questions
- → How long should I marinate the chicken wings?
Marinate the chicken wings for at least 30 minutes in the refrigerator to maximize flavor absorption.
- → What does the cornstarch slurry do in the sauce?
Cornstarch mixed with water helps thicken the sauce, giving it a glossy finish that coats the wings evenly.
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple juice and chunks work well and offer consistent sweetness throughout the glaze.
- → How do I achieve crispy chicken wing skin?
Bake the wings in a single layer at high heat, and avoid overcrowding the pan for crispier skin.
- → What should I serve with brown sugar pineapple wings?
Pair the wings with steamed rice, vegetable stir-fry, or a fresh green salad for a complete meal.