Brown Sugar Pineapple Wings
These Brown Sugar Pineapple Wings deliver the ultimate sweet, sticky, and tangy bite. The combination of rich brown sugar and bright, acidic pineapple creates a caramelized glaze that clings perfectly to crispy chicken.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
Scale
- 3 pounds chicken wings, split into drumettes and flats
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pineapple juice (fresh is best)
- 1/2 cup packed dark brown sugar
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prep and Season the Wings: Pat the chicken wings completely dry with paper towels; this is the most crucial step for achieving crispy skin. Place them in a large bowl, drizzle with olive oil, and season evenly with salt and pepper. Toss until every piece is well-coated.
- Arrange for Roasting: Arrange the wings in a single layer on a wire rack set over a baking sheet. This setup allows hot air to circulate around the wings, ensuring they crisp evenly on all sides instead of steaming in their own fat.
- Start the Initial Bake: Preheat your oven to 400°F (200°C). Roast the wings for 30 minutes. This initial high-heat cook renders the fat and sets the foundation for a crispy exterior, which is essential for the glaze to adhere properly later.
- Create the Pineapple Glaze: While the wings roast, make the glaze. In a small saucepan, combine the pineapple juice, dark brown sugar, soy sauce, minced garlic, and grated ginger. (Pro tip: Fresh ginger provides a sharper, cleaner heat than powdered.) Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Thicken the Glaze: Let the sauce simmer for 5-7 minutes to reduce slightly. Then, give your cornstarch slurry a quick stir and whisk it into the simmering sauce. Continue to cook for 1-2 minutes, whisking constantly, until the glaze thickens to a syrup-like consistency that will coat the back of a spoon. Remove from heat.
- Glaze and Finish the Wings: After 30 minutes, carefully remove the wings from the oven. Brush a generous layer of the warm brown sugar pineapple glaze over each wing. Return the tray to the oven and bake for an additional 12-15 minutes. The glaze will bubble and caramelize onto the crispy skin.
- Rest and Garnish: Let the finished Brown Sugar Pineapple Wings rest on the rack for 5 minutes. This allows the sticky glaze to set slightly so it doesn't slide off when handled. Transfer to a serving platter and garnish with sliced green onions and sesame seeds for a fresh, colorful finish.
Find it online: https://thecookingjournal.com/brown-sugar-pineapple-wings/