Sticky Pineapple-Teriyaki Chicken Wings Recipe – Easy Party Appetizer Idea
This sticky pineapple-teriyaki chicken wings recipe is a sweet and savory appetizer made with crispy wings coated in a pineapple-teriyaki glaze. Perfect for parties, game day, or anytime you want bold and flavorful finger food.
Equipment
- Mixing bowls
- Saucepan
- Baking sheet or air fryer basket
- Grill pan or skillet (optional)
- Tongs
Ingredients
- 2 lbs chicken wings (split into flats and drumettes)
- 1 cup pineapple juice (fresh or unsweetened canned)
- ½ cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar or lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- Garnishes: sesame seeds, sliced scallions, lime wedges
Instructions
- Prep Wings: Pat wings dry and season lightly with salt and pepper.
- Make Glaze: In a saucepan, combine pineapple juice, soy sauce, honey, garlic, ginger, and vinegar. Simmer until slightly reduced. Stir in cornstarch slurry to thicken.
- Cook Wings:Bake: Roast at 400°F (200°C) for 30–35 minutes until crispy.Air Fry: Cook at 375°F (190°C) for 20–25 minutes.Fry/Grill: Fry until golden or grill for smoky flavor.
- Toss in Sauce: Coat hot wings in pineapple-teriyaki glaze until sticky and glossy.
- Serve: Garnish with sesame seeds, scallions, and lime wedges.
Notes
- Spicy Twist: Add sriracha or chili flakes to glaze.
- Extra Sweetness: Swap honey for brown sugar for deeper caramel notes.
- Vegan Option: Use cauliflower florets instead of chicken wings.
- Storage: Refrigerate up to 3 days; reheat in oven or air fryer for crispiness.
- Pro Tip: Always add glaze after cooking to avoid burning.