Sticky Pineapple Teriyaki Chicken Wings
Sticky Pineapple Teriyaki Chicken Wings deliver a bold flavor that satisfies cravings. After making this dozens of times, I know the trick to the perfect glaze. Crispy, juicy, and sticky, these wings are irresistible. Try my Lemon Raspberry Eclairs Recipe for a sweet finish. If you love recipes like this, you’ll also enjoy Lemon Raspberry Eclairs Recipe with Creamy Filling and Glaze and Crispy Cowboy Burritos with Loaded French Fries and Cheese.
Why This Sticky Pineapple Teriyaki Chicken Wings Is Pure Comfort
- Golden crispy texture
- Sweet and tangy glaze
- Perfect for any occasion
- Family favorite
What You'll Need for Sticky Pineapple Teriyaki Chicken Wings
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 pounds chicken wings
- 1 cup teriyaki sauce
- 1 cup pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- Garlic
- Ginger
- Soy sauce
- Mirin
- Teriyaki sauce
- Pineapple chunks
- Optional: Sesame seeds
- Optional: Green onions
- Optional: Cilantro
📝 Ingredient Notes
- Chicken wings: Use drumettes and flats for best results.
- Pineapple chunks: Fresh or canned pineapple works well.
🛒 Tools & Equipment I Recommend
- Baking Sheet — Ensures even cooking and crispy texture → See on Amazon
- Mixing Bowls — Helps in combining marinade and glaze effectively → See on Amazon
How to Make Sticky Pineapple Teriyaki Chicken Wings
- Marinate: In a bowl, mix soy sauce, mirin, garlic, and ginger. Add chicken wings, cover, and refrigerate for 1 hour.
- Bake: Preheat oven to 400°F. Place wings on a baking sheet. Bake for 25 minutes.
- Glaze: Mix teriyaki sauce and pineapple chunks. Brush over wings. Bake for 10 more minutes.
- Rest: Let wings rest for 5 minutes before serving.
Cook's Tips for Perfect Sticky Pineapple Teriyaki Chicken Wings
- Best technique: Pat chicken dry before baking for crispier skin.
- Common mistake and fix: If sauce is too thin, reduce it on the stove before glazing.
- Seasonal tip: Use fresh pineapple in summer for the best flavor.
- Storage tip: Store in an airtight container in the fridge for up to 3 days.
Storing & Reheating Sticky Pineapple Teriyaki Chicken Wings
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Marinate overnight in the fridge for best flavor.
Freezing Sticky Pineapple Teriyaki Chicken Wings
Freeze in a sealed bag for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in oven at 350°F for 10–15 minutes. Microwave: Reheat in microwave for 2–3 minutes.
Recipe Notes
- Chef tip: Use a non-stick baking sheet for easier cleanup.
- Best substitution: Use honey instead of mirin for a sweeter glaze.
- Make-ahead: Make the glaze ahead and refrigerate for later use.
- Scaling: Double the recipe for larger gatherings.
- Troubleshooting: If wings are too dry, add more glaze before serving.
Want to level up this recipe?
Oven Thermometer — Ensures accurate oven temperature for better results → Check price on Amazon
Sticky Pineapple Teriyaki Chicken Wings
Ingredients
Main Ingredients
- 2 pounds chicken wings
- 1 cup teriyaki sauce
- 1 cup pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
Seasonings
- Garlic
- Ginger
- Soy sauce
- Mirin
- Teriyaki sauce
- Pineapple chunks
Optional Toppings
- Sesame seeds
- Green onions
- Cilantro
Instructions
- Marinate: In a bowl, mix soy sauce, mirin, garlic, and ginger. Add chicken wings, cover, and refrigerate for 1 hour.
- Bake: Preheat oven to 400°F. Place wings on a baking sheet. Bake for 25 minutes.
- Glaze: Mix teriyaki sauce and pineapple chunks. Brush over wings. Bake for 10 more minutes.
- Rest: Let wings rest for 5 minutes before serving.
Notes
- Chef tip: Use a non-stick baking sheet for easier cleanup.
- Best substitution: Use honey instead of mirin for a sweeter glaze.
- Make-ahead: Make the glaze ahead and refrigerate for later use.
- Scaling: Double the recipe for larger gatherings.
- Troubleshooting: If wings are too dry, add more glaze before serving.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Oven reheat: Reheat in oven at 350°F for 10–15 minutes.
- Microwave reheat: Reheat in microwave for 2–3 minutes.
- Make ahead: Marinate overnight in the fridge for best flavor.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 15g
- Carbs: 20g
- Fiber: 2g
- Sugar: 10g
- Sodium: 800mg
- Cholesterol: 80mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Sticky Pineapple Teriyaki Chicken Wings FAQs
Yes, you can marinate the chicken overnight and glaze it just before baking. If you need to prepare it in advance, store it in an airtight container in the fridge.
Dry wings usually happen if they are overcooked. Check the internal temperature with a thermometer to ensure they reach 165°F. Letting them rest after baking also helps retain moisture.
Yes, canned pineapple works well. Drain it thoroughly to prevent the glaze from becoming too runny.
Use fresh pineapple and a homemade glaze for a more authentic flavor. The right balance of sweet and savory is key for a restaurant-style taste.
Yes, you can. Preheat the air fryer to 375°F and cook the wings for 20–25 minutes, flipping halfway through. Add the glaze in the last 5 minutes for a sticky finish.
A Warm Final Note
I can’t wait for you to try Sticky Pineapple Teriyaki Chicken Wings and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
