Brown sugar pineapple chicken wings bake until cooked through, then get brushed with a sticky glaze of brown sugar, pineapple juice, soy sauce, honey, garlic, and ginger. A second short bake caramelizes the glaze into a glossy coating.
The sauce is sweet, salty, and slightly spicy, so the wings suit game day, weeknight meals, or any table that needs a crowd pleasing appetizer.
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Why This Brown Sugar Pineapple Chicken Wings Recipe Works
Baking the wings first cooks them through and renders the fat, so the skin firms up before the sauce goes on.
Simmering the glaze on the stove reduces the pineapple juice and sugar into a thick sauce that clings to every wing.
A second bake after brushing sets the glaze into a sticky, caramelized finish instead of a thin sauce that slides off.
Ingredients for Brown Sugar Pineapple Chicken Wings
- The wings use two pounds of chicken wings, and the glaze uses half a cup of packed brown sugar, half a cup of pineapple juice, a quarter cup of soy sauce, two tablespoons of honey, one tablespoon of minced garlic, one teaspoon of grated ginger, and half a teaspoon of red pepper flakes.
- An optional slurry of one tablespoon of cornstarch and one tablespoon of water thickens the sauce, and green onions and sesame seeds finish the dish.
Chicken wings. They bake into juicy meat with a browned skin.
Brown sugar and honey. They caramelize into a sticky, sweet glaze.
Pineapple juice. It adds fruity tang and thins the sauce to a brushable texture.
Soy sauce, garlic, and ginger. They add salty, savory depth.
Red pepper flakes. They add a gentle heat that balances the sugar.
How to Make Brown Sugar Pineapple Chicken Wings
1. Heat the oven. Heat the oven to 400 degrees F and line a large baking sheet with parchment.
2. Make the glaze. Simmer the brown sugar, pineapple juice, soy sauce, honey, garlic, ginger, and pepper flakes in a saucepan for five minutes.
3. Thicken. If you want a thicker sauce, whisk in the cornstarch slurry and cook one to two minutes more.
4. Arrange. Place the wings in a single layer on the baking sheet.
5. Bake. Bake for thirty minutes, turning the wings halfway through.
6. Glaze and finish. Brush the wings with the sauce and bake ten minutes more until sticky, then top with green onions and sesame seeds.
Pat the wings very dry with paper towels before baking. Moisture on the skin turns to steam in the oven and keeps the wings from browning, while dry skin renders and firms up. Space the wings so they do not touch, which gives hot air room to circulate around each one.
Simmer the glaze until it coats the back of a spoon. Thin sauce runs off the wings and burns on the parchment, and a thicker glaze clings and caramelizes. Remember it also thickens as it cools, so stop cooking while it still pours easily from the spoon.
How to Serve Brown Sugar Pineapple Chicken Wings
Serve the wings hot on a platter with extra green onions and napkins. For more chicken and tropical flavors, try air fryer sesame chicken, Thai mango sticky rice, pineapple cucumber salad, or jalapeno peach chicken.
How to Store and Reheat Brown Sugar Pineapple Chicken Wings
Cool the wings and refrigerate them in an airtight container for up to three days. Reheat them in an oven set to 400 degrees F for about ten minutes until hot and sticky. Freeze cooked wings for up to two months and reheat from frozen with a little extra time.
Tips and Variations for Brown Sugar Pineapple Chicken Wings
Flag the allergens. These wings contain soy and may contain wheat in the soy sauce, plus sesame from the garnish.
Do not taste raw chicken. Wash your hands and tools after touching raw wings, and taste the glaze only after it has simmered.
Check the temperature. Chicken is safe at 165 F.
Line the pan. Parchment makes cleanup simple.
Use fresh ginger. It tastes brighter than dried.
Add heat. More pepper flakes make it spicier.
Try drumsticks. They bake in a bit more time.
Check trusted guidance. Review the FDA safe food handling guidance for poultry temperatures and chilling times.
Brush the glaze on in two coats for full coverage. Put on the first coat, bake for a few minutes, and then brush again so the sauce builds into a deep shine. Reserve a little glaze to brush over the wings right when they come out of the oven.
For extra crisp skin, broil the wings for two minutes after the final bake and watch them closely, because the sugar can burn in seconds. Turn the pan once if one side browns faster, and let the wings rest for a few minutes so the glaze sets.
Frequently Asked Questions About Brown Sugar Pineapple Chicken Wings
How do you make brown sugar pineapple chicken wings sticky?
Simmer the glaze until thick, then brush it on and bake the wings a final ten minutes.
Can you make brown sugar pineapple chicken wings ahead of time?
Yes. Make the glaze a few days early and bake the wings fresh before serving.
Can you freeze brown sugar pineapple chicken wings?
Yes. Freeze cooked wings for up to two months and reheat them in the oven.
Can I use an air fryer?
Yes. Cook the wings at 400 degrees F for about twenty minutes, then glaze them.
Can I use canned pineapple juice?
Yes. Any unsweetened pineapple juice works in this glaze.
Brown Sugar Pineapple Chicken Wings
Equipment
- Baking sheet
- Parchment paper
- Small saucepan
Ingredients
Main Ingredients
- 2 lb chicken wings
- ½ cup packed brown sugar
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tsp fresh ginger grated
- ½ tsp red pepper flakes
- 1 tbsp cornstarch optional
- 1 tbsp water optional, for the slurry
- 2 tbsp green onions chopped, for garnish
- 1 tbsp sesame seeds for garnish
Instructions
Cooking
- Heat. Heat the oven to 400 F and line a baking sheet.
- Glaze. Simmer the brown sugar, juice, soy sauce, honey, garlic, ginger, and pepper flakes 5 minutes and thicken if desired.
- Bake. Bake the wings in a single layer for 30 minutes, turning halfway.
- Brush. Brush the wings with the glaze.
- Finish. Bake 10 minutes more until sticky and top with green onions and sesame seeds.
