Brown Sugar Pineapple Wings

Sticky sweet and tangy these brown sugar pineapple chicken wings turn a simple night in into something craveable Every bite is glazed with an irresistible sauce so bright and savory this recipe always wins rave reviews at my gatherings when I want something that feels both nostalgic and fresh

I first made these wings for a summer barbecue when I wanted to combine fruit and savory I had only pineapple juice and brown sugar and it was magic ever since my friends ask for the recipe every game night

Ingredients

• Chicken wings: use 900 grams separated into drumettes and flats choose fresh high quality wings for the best flavor and texture
• Pineapple juice: 120 milliliters this is the base of your marinade and delivers the sweet tang use juice not syrup from canned pineapple
• Soy sauce: 60 milliliters adds savory umami flavor opt for low sodium if you want less salt
• Brown sugar: 55 grams creates the sticky caramel notes and deep sweetness look for soft moist brown sugar for easy mixing
• Garlic: 2 cloves finely minced turns the glaze aromatic and savory fresh garlic is always best
• Freshly grated ginger: 1 teaspoon lifts the flavors with spice use fresh not powder for extra zing
• Pineapple chunks: 60 milliliters add juicy bites throughout sauce fresh is great but canned works too
• Cornstarch: 8 grams thickens the sauce without cloudiness store-bought cornstarch gives the glossiest results
• Water: 30 milliliters helps dissolve the cornstarch to make a smooth slurry
• Salt and black pepper: to taste these season the wings before baking freshly ground is always best

Step-by-Step Instructions

Prepare oven and pan:

Preheat oven to 200 degrees Celsius and line a baking sheet with parchment paper for easy cleanup and to prevent sticking

Make the marinade:

In a large bowl combine pineapple juice soy sauce brown sugar minced garlic and grated ginger Stir until the brown sugar completely dissolves and the mixture is aromatic

Marinate the chicken:

Add the chicken wings to the bowl Toss and turn until each piece is thoroughly coated Cover the bowl and refrigerate for at least 30 minutes This lets the flavors soak in and makes the meat juicy

Arrange and season wings:

Remove the wings from marinade and spread in a single layer on the prepared baking sheet Sprinkle lightly with salt and black pepper This ensures even roasting and crispy skin

Bake:

Place the wings in oven Bake for 25 to 30 minutes or until the wings are cooked through and golden browned The skin should be sizzling slightly

Prepare pineapple sauce:

While wings bake in a small bowl whisk together cornstarch and water to make a smooth slurry Pour the remaining marinade into a saucepan Set over medium heat Add the pineapple chunks Stir and bring to a simmer Slowly pour in the cornstarch slurry whisking constantly Let the sauce simmer gently until thickened and glossy

Toss and serve:

Remove wings from oven Transfer immediately to a large bowl Pour the warm pineapple glaze over and toss until each wing is sticky and saucy Serve right away for the best texture and taste

Save

Fresh ginger is my favorite here It makes the entire glaze electric and bright The first time my brother tasted these he grinned and said they remind him of our childhood picnics where we always brought pineapple slices Those memories now come right back every time I serve these wings

Storage Tips

These wings keep well in the refrigerator for up to three days Store in a sealed container and reheat in the oven at 180 degrees Celsius until they are warmed through and the glaze sizzles again Avoid the microwave if you want the skin to stay crisp

Ingredient Substitutions

If you are out of fresh ginger you can use ground ginger but reduce the amount since it is more concentrated For soy sauce coconut aminos also work and keep it gluten free Try honey or maple syrup in place of brown sugar for a different sweetness and deeper flavor

Serving Suggestions

Serve these wings with steamed jasmine rice and a quick cucumber salad for a tropical dinner Or pile them onto a platter for parties with lemon wedges and extra sauce for dipping They pair well with cold beer or sweet iced tea

Save

Cultural And Historical Context

Sweet savory glazes are everywhere in American barbecue culture The combination of pineapple and brown sugar gives these wings a nod to Hawaiian influences which often feature fruit marinades and grilled meats This recipe also borrows from Asian flavors with soy and ginger

Recipe FAQs

→ What makes these wings sticky and flavorful?

The sticky texture comes from a sauce made with pineapple juice, brown sugar, soy sauce, garlic, and ginger. The sugars caramelize while baking and the sauce thickens with cornstarch for a glossy finish.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple juice and chunks work well. Just be sure to use juice packed in its own juice rather than syrup for best balance of sweetness and tang.

→ How long should the wings be marinated?

Marinate for at least 30 minutes, but letting them rest overnight in the refrigerator will deepen the flavors.

→ Are these wings dairy-free?

Yes, none of the ingredients contain dairy. Always check sauces and added condiments to ensure they are dairy-free if you have allergies.

→ What sides pair well with these wings?

Serve with steamed rice, coleslaw, or fresh vegetable salads. Crisp vegetables help balance the sweet and tangy sauce.

→ How do I get the sauce to thicken properly?

Mix cornstarch with cold water to make a slurry, then stir it slowly into the simmering sauce. It should thicken within a few minutes.