Pineapple brown sugar chicken wings are sweet, sticky, crispy perfection—your new obsession, whether it’s game day or just Tuesday night cravings.
Why This Recipe Slaps
These wings aren’t just good; they’re unreasonably addictive. The pineapple adds a bright, tangy sweetness that cuts through the richness of the brown sugar glaze. The caramelization from baking (or air frying) gives them a crispy edge, while the sauce clings like it’s never letting go. IMO, it’s the perfect balance of flavors—no one-note sweetness here. Plus, they’re easy to make, which means you’ll actually cook them instead of just bookmarking the recipe and forgetting about it.
Ingredients You’ll Need for pineapple brown sugar chicken wings
- 2 lbs chicken wings (flats and drumettes, because equality matters)
- 1 cup pineapple juice (fresh or bottled, but no pulp—this isn’t a smoothie)
- 1/2 cup brown sugar (packed, because we’re not here to skimp)
- 1/4 cup soy sauce (low-sodium if you’re watching salt)
- 2 cloves garlic, minced (or 1 tbsp pre-mined, because we’re realistic)
- 1 tbsp ginger, grated (fresh, or powdered in a pinch)
- 1 tbsp lime juice (bottled is fine, but fresh is chef’s kiss)
- 1/2 tsp red pepper flakes (optional, for a subtle kick)
- 1 tbsp cornstarch (for thickening, not optional unless you like soup)
- Salt and pepper (to taste, but don’t undersalt—this isn’t diet food)
Step-by-Step Instructions for pineapple brown sugar chicken wings
- Prep the wings: Pat them dry with paper towels (crispy wings start here). Season lightly with salt and pepper.
- Bake or air fry: Arrange wings on a baking sheet (lined with parchment for easy cleanup) or in an air fryer basket. Cook at 400°F for 25–30 mins (bake) or 20 mins (air fryer), flipping halfway.
- Make the glaze: While wings cook, combine pineapple juice, brown sugar, soy sauce, garlic, ginger, lime juice, and red pepper flakes in a saucepan.
Simmer for 10 mins.
- Thicken the sauce: Mix cornstarch with 1 tbsp water, stir into the sauce, and cook until thickened (about 2 mins).
- Toss and serve: Coat the cooked wings in the glaze. Garnish with sesame seeds or green onions if you’re fancy. Devour immediately.
How to Store Leftovers (If They Exist)
Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F for 5–10 mins to revive the crispiness. Microwaving is technically an option, but you’ll end up with sad, soggy wings—don’t do that to yourself.
Why You Should Make These Wings ASAP
Beyond being delicious, these wings are versatile. They work as an appetizer, main course, or party snack.The pineapple adds vitamin C, and using brown sugar instead of refined sugar gives a deeper flavor. Plus, they’re gluten-free if you use tamari instead of soy sauce. Win-win.
Common Mistakes to Avoid
- Skipping the cornstarch: Your sauce will be watery, and no one wants that.
- Overcrowding the pan: Wings need space to crisp up.
Cook in batches if needed.
- Using canned pineapple chunks: The juice is fine, but chunks make the glaze weirdly chunky.
- Forgetting to flip the wings: Uneven cooking is a crime against crispy skin.
Swaps and Alternatives
No pineapple juice? Use orange juice for a different citrus twist. Vegan?Swap chicken wings for cauliflower florets (but adjust cooking time). Not a fan of brown sugar? Honey or maple syrup works, but the flavor will change. FYI, you can also grill these wings for a smokier vibe.
Need a break from boring side dishes?
Skip the bland and dig into Lazy Bites—a lineup of fast, cheesy, and wildly satisfying snacks and sides. No fuss, no fancy ingredients. Just real food that tastes like you meant to impress someone.
Pineapple Brown Sugar Chicken Wings
Ingredients
- 2 lbs chicken wings flats and drumettes
- 1 cup pineapple juice no pulp
- 1/2 cup brown sugar packed
- 1/4 cup soy sauce use tamari for gluten-free
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp lime juice fresh preferred
- 1/2 tsp red pepper flakes optional
- 1 tbsp cornstarch
- 1 tbsp water for mixing with cornstarch
- salt and pepper to taste
Instructions
- Preheat oven or air fryer to 400°F (200°C). Line a baking sheet with parchment paper if baking.
- Pat chicken wings dry and season with salt and pepper.
- Bake wings for 25–30 minutes or air fry for 20 minutes, flipping halfway through.
- In a saucepan, combine pineapple juice, brown sugar, soy sauce, garlic, ginger, lime juice, and red pepper flakes. Simmer for 10 minutes.
- Mix cornstarch with 1 tbsp water, stir into the sauce, and cook until thickened (about 2 minutes).
- Toss cooked wings in the glaze. Garnish with green onions or sesame seeds if desired. Serve immediately.
Notes
Nutrition
FAQs about pineapple brown sugar chicken wings
Can I use frozen wings?
Yes, but thaw them first and pat them dry. Frozen wings steam instead of crisp, and soggy wings are a tragedy.
How spicy are these?
Not very—the red pepper flakes add a hint of heat. Omit them or add more depending on your tolerance.
Can I make the sauce ahead?
Absolutely. Store it in the fridge for up to 2 days and reheat before tossing with the wings.
Why is my sauce too thick?
You probably overdid the cornstarch. Thin it with a splash of pineapple juice or water.
Can I use boneless chicken?
Sure, but adjust cooking time (boneless cooks faster). You’ll miss the crispy skin, though.
Final Thoughts
These pineapple brown sugar chicken wings are stupidly easy and ridiculously good. They’re the kind of recipe that makes people think you’re a culinary genius (even if you’re just following instructions). Make them, share them, and prepare for the compliments. Or keep them all to yourself—we won’t judge.
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