Description
These Pineapple Chicken Wings are a delightful blend of sweet, tangy, and savory flavors. Baked to crispy perfection and coated in a luscious pineapple glaze with hints of ginger and a touch of spice, they make a perfect appetizer or main dish that’s both easy to prepare and irresistibly tasty.
Ingredients
Scale
Chicken Wings
- 12-14 chicken wings (drums and flats)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Pineapple Glaze
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger (optional, for extra flavor)
- 1 tablespoon cornstarch (optional, for thickening)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
- Prepare the Chicken Wings: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Dry the Wings: Pat the chicken wings dry thoroughly with paper towels; this step is crucial for achieving crispy skin during baking.
- Season the Wings: Toss the wings in olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated. Arrange them in a single layer on the prepared baking sheet to ensure even cooking.
- Bake the Wings: Place the wings in the oven and bake for 25-30 minutes, flipping them halfway through the baking time, until they are golden brown and crispy.
- Make the Pineapple Glaze: While the wings bake, combine pineapple juice, soy sauce, honey, rice vinegar, and grated fresh ginger (if using) in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Thicken the Glaze: If a thicker glaze is desired, mix the cornstarch with one tablespoon of water to create a slurry. Stir this into the simmering sauce and continue to cook for 2-3 minutes until it thickens to your preferred consistency.
- Add Heat: Stir in the crushed red pepper flakes if you prefer a spicy glaze, adjusting the amount to taste.
- Coat the Wings: Once baked, remove the wings from the oven and drizzle the pineapple glaze over them. Toss gently to coat each wing evenly, or dip each wing individually for a more intense flavor.
- Serve: Serve the wings hot. Optionally, garnish with fresh pineapple chunks or chopped cilantro for extra color and flavor. Pair them with a side of dipping sauce like ranch or blue cheese for added richness, or serve additional glaze on the side for dipping.
Notes
- Patting the wings dry before seasoning helps achieve a crispier texture.
- Using parchment paper or greasing the baking sheet prevents sticking and makes cleanup easier.
- The cornstarch slurry is optional but helps thicken the glaze for better coating.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- Fresh ginger adds a bright, zesty flavor but can be omitted if unavailable.
- Wings are best served immediately for optimal crispiness.
- For a gluten-free option, use gluten-free soy sauce or tamari.
