Easy Homemade Brown Sugar Pineapple Wings
Ingredients
For the Wings
- 2 to 3 pounds chicken wings (drumettes and flats)
- 1 tablespoon oil (vegetable or olive oil)
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Pineapple Brown Sugar Glaze
- 1 cup pineapple juice (100% juice, not from concentrate if possible)
- ½ cup light or dark brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon ketchup (for balance and richness)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- Optional: pinch of red pepper flakes or a dash of hot sauce for heat
Instructions
1. Preheat and Prepare
Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment and place a wire rack on top.
Pat the chicken wings dry with paper towels, then toss with oil, salt, pepper, garlic powder, and onion powder.
Arrange wings on the wire rack in a single layer.
2. Bake the Wings
Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
Alternatively, air-fry at 400°F for 20–25 minutes, shaking the basket halfway.
3. Make the Pineapple Glaze
While the wings are baking, combine pineapple juice, brown sugar, soy sauce, vinegar, ketchup, and optional chili flakes in a saucepan over medium heat.
Simmer for 8–10 minutes until slightly reduced.
Stir in the cornstarch slurry and simmer 1–2 more minutes until thickened. Remove from heat.
4. Glaze the Wings
Once wings are fully cooked and crispy, toss them in the warm glaze until evenly coated.
For extra stickiness, return glazed wings to the oven for 5 minutes or broil briefly.
5. Serve
Serve hot, garnished with chopped green onions, sesame seeds, or a squeeze of lime juice if desired.
Tips and Variations
- Want crispier wings? Bake them unglazed first until very crispy, then toss in the glaze.
- No pineapple juice? Use crushed pineapple blended smooth with a splash of water.
- Spicy-sweet twist: Add sriracha or hot honey to the glaze.
