🍗🍍 Brown Sugar Pineapple Chicken Wings
These wings are sweet, tangy, sticky, and slightly caramelized—like a tropical BBQ glaze with brown sugar and pineapple. Perfect for oven, air fryer, or pan finishing.
🧾 Ingredients
🍗 Chicken Wings
- 1 kg chicken wings (drumettes + flats)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (optional)
🍍 Brown Sugar Pineapple Glaze
- 1 cup pineapple juice (or crushed pineapple + juice)
- 1/3 cup brown sugar
- 2 tbsp soy sauce
- 2 cloves garlic (minced)
- 1 tsp ginger (grated or powder)
- 1 tbsp ketchup (optional for thickness)
- 1 tbsp cornstarch + 2 tbsp water (slurry to thicken)
👩🍳 Instructions
1. Prep the wings
- Pat wings dry (this helps crispiness).
- Season with salt, pepper, garlic powder, and paprika.
- Optional: let sit 15–30 minutes.
2. Cook the wings
Oven method (best crisp):
- Preheat oven to 200°C (400°F).
- Place wings on a lined baking tray.
- Bake 35–45 minutes, flipping halfway, until golden and crispy.
Air fryer method:
- Cook at 190°C (375°F) for 20–25 minutes, shaking halfway.
3. Make the pineapple glaze
- In a saucepan, combine pineapple juice, brown sugar, soy sauce, garlic, ginger, and ketchup.
- Bring to a simmer for 5–7 minutes.
- Stir in cornstarch slurry.
- Cook until thick, glossy, and sticky (2–3 minutes more).
4. Coat the wings
- Add cooked wings into a large bowl.
- Pour warm glaze over them.
- Toss until fully coated and sticky.
🍽️ Serve
- Garnish with sesame seeds or chopped green onions (optional).
- Serve hot with rice, fries, or as party wings.
🔥 Tips
- Reduce glaze longer for extra sticky “BBQ-style” wings.
- Add chili flakes or sriracha for a spicy-sweet version.
- Fresh pineapple juice gives the best tropical flavor.
If you want, I can also make a grilled version, a spicy Hawaiian version, or a crispy double-fried restaurant-style version.
