Can I make these wings gluten-free?
Use gluten-free tamari instead of regular soy sauce and check that your baking powder is gluten-free. The rest of the sauce ingredients are usually gluten-free, but labels can vary.
How do I keep the sauce from burning?
Do not brush the sugary sauce on at the beginning. Bake the wings first, reduce the sauce separately, then toss and broil for only 1-3 minutes while watching closely.
Can I make the sauce ahead?
Yes. Simmer and cool the sauce up to three days ahead, then refrigerate it in a covered jar. Warm it gently before tossing with the hot wings so it coats evenly.
What should I serve with pineapple wings?
They are great with rice, slaw, cucumber salad, or grilled pineapple. For a fuller spread, pair them with fresh pineapple salsa or simple roasted vegetables.
Can I air fry these instead of baking?
Yes. Air fry at 380°F until cooked through, then raise the heat to 400°F to crisp the skin. Toss with warm sauce after cooking so the sugar does not scorch in the basket.
Sticky brown sugar pineapple chicken wings with scallions and sesame seeds
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Sticky baked chicken wings tossed in a brown sugar pineapple glaze with a sharp, tangy finish.
Ingredients
For the wings
2 1/2 lb (1.1 kg) chicken wings, split into flats and drumettes
1 tablespoon aluminum-free baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon neutral oil
For the tangy pineapple sauce
3/4 cup (180 ml) pineapple juice
1/2 cup (100 g) packed dark brown sugar
1/4 cup (60 ml) soy sauce or tamari
2 tablespoons apple cider vinegar
2 tablespoons ketchup
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1/2 teaspoon red pepper flakes, optional
1 tablespoon cornstarch mixed with 2 tablespoons water
For finishing
2 tablespoons thinly sliced scallions
1 tablespoon sesame seeds
1/2 cup (85 g) pineapple tidbits, optional
Instructions
1. Heat the oven:
Preheat the oven to 425°F. Line a rimmed sheet pan with foil and set a wire rack on top.
2. Season the wings:
Pat the wings very dry. Toss with baking powder, salt, pepper, and oil until evenly coated.
3. Bake the wings:
Arrange the wings in a single layer on the rack. Bake for 40-45 minutes, turning once, until golden, crisp, and cooked through.
4. Make the sauce:
While the wings bake, simmer pineapple juice, brown sugar, soy sauce, vinegar, ketchup, garlic, ginger, and chili flakes for 5-7 minutes. Stir in the cornstarch slurry and cook 1-2 minutes until glossy and thickened.
5. Glaze the chicken:
Transfer the hot wings to a large bowl. Toss with most of the warm sauce until well coated, reserving a few spoonfuls for serving.
6. Broil and serve:
Return the sauced wings to the rack and broil for 1-3 minutes until bubbling at the edges. Garnish with scallions, sesame seeds, and pineapple tidbits if using.
Good to know
For crispier wings, refrigerate the seasoned wings uncovered on the rack for 1 hour before baking.
Watch closely under the broiler because the brown sugar glaze can darken quickly.
Serve immediately for the best sticky-crisp texture.
Equipment
Rimmed sheet pan
Wire rack
Medium saucepan
Large mixing bowl
Tongs
