Go Back
Sticky pineapple-teriyaki chicken wings glazed with sweet and savory sauce, garnished with sesame seeds and green onions, served on a platter.

Sticky Pineapple-Teriyaki Chicken Wings Recipe – Easy Party Appetizer Idea

These sticky pineapple-teriyaki chicken wings are the ultimate finger food for any occasion. Crispy wings are coated in a sweet and savory pineapple-teriyaki glaze, then garnished with sesame seeds and green onions. Perfect for game day, parties, or whenever you want a flavorful appetizer that everyone will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Main Dish, Party Food
Cuisine Japanese-inspired Fusion, Tropical Comfort Food
Servings 6 people (about 2 lbs of wings).
Calories 280 kcal

Equipment

  • Large mixing bowl
  • Baking sheet with wire rack (or air fryer basket)
  • Saucepan
  • Wooden spoon
  • Tongs

Ingredients
  

  • 2 lbs chicken wings (flats and drumettes)
  • 1 cup unsweetened pineapple juice
  • ½ cup soy sauce (low-sodium preferred)
  • 2 tbsp brown sugar or honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch (optional, for thicker glaze)
  • 1 tbsp sesame seeds (for garnish)
  • 2 scallions, sliced (for garnish)
  • Fresh pineapple chunks (optional, for serving)
  • Salt & pepper to taste

Instructions
 

  • Prep wings: Pat dry with paper towels. Season lightly with salt and pepper.
  • Marinate (optional): Toss wings in soy sauce, garlic, and ginger. Chill for 30 minutes.
  • Cook wings:
    -Bake: Preheat oven to 400°F (200°C). Arrange wings on a wire rack over a baking sheet. Bake 35–40 minutes until crisp.
    -Air fry: Cook at 375°F (190°C) for 20–25 minutes, shaking halfway.
    -Fry: Heat oil to 350°F (175°C). Fry wings until golden and cooked through.
  • Make glaze: In a saucepan, combine pineapple juice, soy sauce, brown sugar, garlic, and ginger. Simmer 10–12 minutes until thickened. For extra stickiness, whisk in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  • Toss wings: Place cooked wings in a large bowl. Pour glaze over and toss until evenly coated.
  • Finish: Garnish with sesame seeds, scallions, and pineapple chunks. Serve hot.

Notes

  • Pineapple tip: Always use unsweetened juice to avoid overly sugary glaze.
  • Double glaze: Toss wings once, then brush with extra glaze before serving for maximum stickiness.
  • Flavor twist: Add chili flakes for spice or honey for extra sweetness.
  • Storage: Refrigerate up to 3 days; freeze for 2 months. Reheat in oven for best texture.
  • Serving idea: Pair with rice, noodles, or a crisp salad for a complete meal.
Keyword party appetizer, pineapple teriyaki wings, sticky chicken wings, sweet and savory wings, tropical BBQ wings