Sticky & Sweet Brown Sugar Pineapple Wings: Your New Game Day Favorite!

Unleash Tropical Flavor: Brown Sugar Pineapple Wings Revealed

Our Brown Sugar Pineapple Wings recipe is all about layering flavors for a truly unforgettable wing experience. We start by marinating the chicken wings in a vibrant blend of pineapple juice, soy sauce, brown sugar, garlic, and ginger. This marinade not only tenderizes the chicken but also infuses it with a foundational sweetness and umami depth.

The magic truly happens when the baked wings are tossed in a luscious, homemade pineapple sauce. This sauce, made with real pineapple chunks and thickened to a perfect glaze, coats the wings in a sticky, sweet, and tangy coating that’s simply irresistible. The combination of the initial marinade and the final sauce creates a symphony of flavors that will tantalize your taste buds.

These wings are perfect for any occasion – from casual weeknight dinners to lively game day parties. They’re easy to prepare, pack a flavorful punch, and are guaranteed to be a crowd-pleaser.

• Yields: Approximately 18-20 wings (900g)
• Prep Time: 30 minutes (plus at least 30 minutes for marinating)
• Cook Time: 25-30 minutes
• Total Time: 55-60 minutes (plus marinating time)
• Difficulty Level: Easy – mostly involves mixing and baking!

The beauty of these Brown Sugar Pineapple Wings lies in their simplicity. Despite the complex and delicious flavor profile, the steps are straightforward, making them accessible to home cooks of all skill levels. Get ready to impress your friends and family with these sticky, sweet, and utterly satisfying wings!

The Flavor Foundation: Ingredients for Your Brown Sugar Pineapple Wings Success

Creating these delectable Brown Sugar Pineapple Wings relies on a balanced combination of sweet, savory, and aromatic ingredients. Here’s a detailed breakdown of what you’ll need for both the marinade and the sauce, along with why each component is essential and some ideas for delightful tweaks.

→ Main

• 900 g chicken wings, separated into drumettes and flats: The star of the show! Separating them ensures more even cooking.
  • Why it matters: Quality chicken wings are the foundation of this dish. Separating them allows for better surface area for the marinade and crisping during baking.
  • Substitutions/Variations: You can use whole wings if preferred, but they may take slightly longer to cook.

→ Marinade

• 120 ml pineapple juice: Provides sweetness, acidity for tenderizing, and a distinct tropical flavor.
  • Why it matters: The natural enzymes in pineapple juice help to gently tenderize the chicken wings while imparting a crucial sweet and tangy base for the marinade of these Brown Sugar Pineapple Wings.
  • Substitutions/Variations: Freshly squeezed pineapple juice will offer the most vibrant flavor. In a pinch, good quality canned pineapple juice works well. Avoid juices with added sugars if possible.
• 60 ml soy sauce: Adds umami, saltiness, and depth of flavor.
  • Why it matters: Soy sauce provides a savory counterpoint to the sweetness of the pineapple and brown sugar, contributing essential umami that elevates the overall flavor profile of the Brown Sugar Pineapple Wings marinade.
  • Substitutions/Variations: Low-sodium soy sauce can be used to control the salt content. For a gluten-free option, use tamari or coconut aminos.
• 55 g brown sugar: Contributes sweetness with rich caramel and molasses notes that complement the pineapple beautifully.
  • Why it matters: Brown sugar is key to achieving the signature sticky and slightly caramelized coating on these Brown Sugar Pineapple Wings. Its molasses content adds a depth of sweetness that white sugar cannot replicate.
  • Substitutions/Variations: Dark brown sugar will provide a more intense molasses flavor. You could experiment with maple syrup for a slightly different sweetness profile, though the stickiness might be less pronounced.
• 2 cloves garlic, finely minced: Adds pungent and aromatic flavor.
  • Why it matters: Freshly minced garlic infuses the marinade with a sharp, aromatic bite that cuts through the sweetness and adds complexity to the Brown Sugar Pineapple Wings.
  • Substitutions/Variations: Garlic powder can be used in a pinch (about ½ teaspoon), but fresh garlic offers the best flavor.
• 1 tsp freshly grated ginger: Provides a warm, slightly spicy, and aromatic element that pairs wonderfully with pineapple.
  • Why it matters: Freshly grated ginger adds a warm, zesty undertone that beautifully complements the tropical sweetness of the pineapple and the richness of the brown sugar in these Brown Sugar Pineapple Wings.
  • Substitutions/Variations: Ground ginger can be used (about ¼ teaspoon), but fresh ginger offers a brighter and more complex flavor.

→ Sauce

• 60 ml pineapple chunks: Adds texture, visual appeal, and intensifies the pineapple flavor in the final sauce.
  • Why it matters: Real pineapple chunks in the sauce not only enhance the pineapple flavor but also provide a delightful textural element that clings to the baked Brown Sugar Pineapple Wings.
  • Substitutions/Variations: You can use crushed pineapple if you prefer a smoother sauce.
• 8 g cornstarch: Acts as a thickening agent to create the sticky, glossy sauce.
  • Why it matters: Cornstarch is essential for transforming the remaining marinade into a thick, glossy sauce that beautifully coats the Brown Sugar Pineapple Wings, giving them their signature sticky texture.
  • Substitutions/Variations: Arrowroot powder can be used as a gluten-free alternative, but the sauce might have a slightly different sheen.
• 30 ml water: Used to create a smooth slurry with the cornstarch, preventing lumps.
  • Why it matters: Mixing cornstarch with cold water creates a smooth slurry, which is crucial for preventing lumps when added to the hot marinade, ensuring a silky-smooth Brown Sugar Pineapple Wings sauce.
  • Substitutions/Variations: Any cold liquid, such as more pineapple juice, can be used.
• Salt, to taste: Enhances the overall flavor profile.
  • Why it matters: Salt balances the sweetness and brings out the other flavors in the sauce for these Brown Sugar Pineapple Wings.
  • Substitutions/Variations: Adjust to your preference.
• Black pepper, to taste: Adds a touch of subtle spice.
  • Why it matters: Black pepper provides a subtle warmth and a hint of spice that complements the sweet and savory notes of the Brown Sugar Pineapple Wings.
  • Substitutions/Variations: White pepper can be used for a slightly different flavor.

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Let’s Get Cooking! Step-by-Step Instructions for Brown Sugar Pineapple Wings

Get ready to create these mouthwatering Brown Sugar Pineapple Wings with our easy-to-follow instructions!

1. Prep the Oven & Baking Sheet: Preheat your oven to 400°F (200°C). This high heat will help the chicken skin crisp up nicely. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
   • Pro Tip: Parchment paper is your friend! It ensures the wings don’t stick and makes cleaning a breeze after enjoying your sticky Brown Sugar Pineapple Wings.
2. Whisk the Flavorful Marinade: In a large bowl, whisk together the 120 ml pineapple juice, 60 ml soy sauce, 55 g brown sugar, 2 cloves finely minced garlic, and 1 tsp freshly grated ginger until the brown sugar is completely dissolved. This creates the aromatic and flavorful base for our Brown Sugar Pineapple Wings.
   • Pro Tip: Ensure the brown sugar is fully dissolved in the marinade. This will help it adhere evenly to the chicken wings and prevent any gritty texture in your final Brown Sugar Pineapple Wings.
3. Marinate the Wings for Maximum Flavor: Add the 900 g chicken wings (separated into drumettes and flats) to the marinade in the bowl. Toss them thoroughly to ensure every wing is evenly coated in the luscious mixture. Cover the bowl with plastic wrap or transfer the wings to a resealable bag and refrigerate for at least 30 minutes. For a more intense flavor, you can marinate them for up to 4 hours.
   • Pro Tip: Don’t rush the marinating process! The longer the wings soak in the pineapple-brown sugar mixture, the more flavorful and tender your Brown Sugar Pineapple Wings will be.
4. Arrange & Season for Crispy Perfection: Remove the marinated wings from the refrigerator and arrange them in a single layer on the prepared baking sheet. Ensure there’s a little space between each wing to allow for even cooking and crisping. Season the wings generously with salt and black pepper to taste.
   • Pro Tip: Arranging the wings in a single layer is key to achieving crispy skin on your baked Brown Sugar Pineapple Wings. Avoid overcrowding the pan.
5. Bake Until Golden and Cooked Through: Transfer the baking sheet to the preheated oven and bake for 25–30 minutes, or until the chicken wings are fully cooked through (internal temperature of 165°F/74°C) and the skin is beautifully golden brown and slightly crispy.
   • Pro Tip: Oven temperatures can vary. Keep an eye on your Brown Sugar Pineapple Wings and adjust the baking time if needed to ensure they are fully cooked and nicely browned.
6. Prepare the Sticky Pineapple Sauce: While the chicken wings are baking, prepare the delightful pineapple sauce. In a small bowl, whisk together the 8 g cornstarch and 30 ml water until you have a smooth, lump-free slurry.
   • Pro Tip: Make sure the cornstarch slurry is completely smooth before adding it to the hot liquid to prevent lumps in your Brown Sugar Pineapple Wings sauce.
7. Simmer and Thicken the Sauce: Pour the remaining marinade from the bowl (the liquid the wings were marinating in) into a medium saucepan and place it over medium heat. Add the 60 ml pineapple chunks to the saucepan and bring the mixture to a gentle simmer. Gradually pour in the cornstarch slurry, stirring continuously with a whisk, until the sauce thickens to a glossy, syrupy consistency. Season the sauce with additional salt and black pepper to taste.
   • Pro Tip: Stir the sauce constantly as you add the cornstarch slurry to ensure it thickens evenly and doesn’t stick to the bottom of the pan, creating the perfect glaze for your Brown Sugar Pineapple Wings.
8. Toss and Serve Immediately: Once the chicken wings are baked and the sauce is thickened, remove the wings from the baking sheet and transfer them to a large serving bowl. Pour the warm pineapple sauce generously over the wings and toss them thoroughly to ensure each wing is completely coated in the sticky, sweet goodness. Serve your delicious Brown Sugar Pineapple Wings immediately, garnished as desired (sesame seeds, chopped scallions, etc.).
   • Pro Tip: For the best flavor and texture, serve your Brown Sugar Pineapple Wings immediately after tossing them in the sauce. They are most delicious when warm and sticky!

Serving Suggestions: Elevate Your Brown Sugar Pineapple Wings Experience

These Brown Sugar Pineapple Wings are fantastic on their own, but here are a few ideas to take your serving experience to the next level:

• Classic Sides: Pair these sweet and savory wings with classic game day sides like crispy fries, creamy coleslaw, or buttery corn on the cob.
• Rice Bowls: Serve the Brown Sugar Pineapple Wings over a bed of fluffy white rice or coconut rice, drizzled with extra sauce and garnished with chopped cilantro.
• Fresh Salad: Balance the richness of the wings with a refreshing side salad featuring crisp greens and a light vinaigrette.
• Dipping Sauces: While the wings are flavorful on their own, offer a side of creamy ranch or a tangy blue cheese dressing for those who love to dip.
• Garnishes: Sprinkle the finished wings with sesame seeds, chopped scallions, or a few fresh cilantro leaves for added visual appeal and a touch of freshness.

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Sticky & Sweet Brown Sugar Pineapple Wings: Your New Game Day Favorite!

• Author: Alyssa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Baking
• Cuisine: Asian-Inspired
• Diet: Halal

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Description

These Brown Sugar Pineapple Wings are sweet, savory, and bursting with tropical flavor. Marinated in a pineapple-soy mixture and coated in a sticky glaze, they make the perfect appetizer or party dish.

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Ingredients

Scale 1x2x3x

• 900 g chicken wings, separated into drumettes and flats
• 120 ml pineapple juice
• 60 ml soy sauce
• 55 g brown sugar
• 2 cloves garlic, finely minced
• 1 tsp freshly grated ginger
• 60 ml pineapple chunks
• 8 g cornstarch
• 30 ml water
• Salt, to taste
• Black pepper, to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar dissolves.
3. Add the chicken wings to the marinade, coating evenly. Cover and refrigerate for at least 30 minutes.
4. Arrange the marinated wings in a single layer on the prepared baking sheet. Season with salt and black pepper.
5. Bake for 25–30 minutes, or until the wings are fully cooked and golden brown.
6. Meanwhile, mix the cornstarch and water in a small bowl to create a slurry.
7. Transfer the leftover marinade to a saucepan over medium heat. Add pineapple chunks and simmer gently.
8. Slowly pour in the cornstarch slurry, stirring constantly, until the sauce thickens.
9. Remove the wings from the oven, place in a serving bowl, and toss with the warm pineapple sauce.
10. Serve immediately and garnish as desired.

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Notes

• For extra crispy wings, broil for 2-3 minutes after baking.
• Marinate overnight for deeper flavor.
• You can replace pineapple chunks with crushed pineapple for a different texture.
• Garnish with chopped green onions or sesame seeds for added flair.
• Great as a game day snack or appetizer.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 320
• Sugar: 14 g
• Sodium: 580 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 90 mg

Storage Tips for Your Brown Sugar Pineapple Wings

If you happen to have any leftovers (though it’s unlikely!), here’s how to store them:

• Refrigeration: Store leftover Brown Sugar Pineapple Wings in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: For the best results, reheat the wings in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and slightly crispy again. You can also reheat them in a skillet over medium heat, stirring occasionally. Microwaving is possible but may result in a less crispy texture.

Your Sticky Sweet Adventure Awaits!

There you have it – the recipe for incredibly delicious and utterly addictive Brown Sugar Pineapple Wings! These wings are a testament to the fact that simple ingredients and straightforward techniques can create truly exceptional flavor. The combination of the tangy pineapple, rich brown sugar, savory soy sauce, and aromatic spices is a match made in culinary heaven.

So, whether you’re gearing up for game day, planning a casual get-together, or simply craving a flavorful and satisfying meal, these Brown Sugar Pineapple Wings are sure to be a hit. Get ready for sticky fingers, happy faces, and a chorus of “more please!”

What are your favorite wing flavors? And what are you waiting for? Get cooking and share your delicious creations in the comments below! Happy cooking!

FAQs: Your Brown Sugar Pineapple Wings Questions Answered!

Got questions about making the perfect Brown Sugar Pineapple Wings? We’ve got the answers!

How long to marinate chicken in pineapple?

For these Brown Sugar Pineapple Wings, marinating for at least 30 minutes is recommended to allow the flavors to penetrate the chicken. You can marinate for up to 4 hours for a more intense flavor and tenderizing effect. Due to the enzymes in pineapple, it’s generally not recommended to marinate chicken for much longer than 4 hours, as it can start to break down the protein too much and result in a mushy texture.

How long does it take for pineapple to tenderize meat?

Pineapple contains an enzyme called bromelain, which helps to break down proteins and tenderize meat. The tenderizing process can start within 30 minutes, but significant tenderization typically occurs within 2-4 hours of marinating. However, prolonged exposure can make the meat too soft or even mushy, so it’s important to follow recipe guidelines.

Which is better for crispy chicken wings, baking powder or cornstarch?

Both baking powder and cornstarch can contribute to crispy chicken wings, but they work in slightly different ways. Baking powder (specifically, the alkaline nature of it) helps to draw out moisture from the skin, leading to crispier results. Cornstarch, on the other hand, creates a coating that absorbs moisture and helps the skin crisp up when fried or baked. Many recipes use a combination of both for maximum crispiness. For our Brown Sugar Pineapple Wings, we rely on baking at a higher temperature and ensuring the wings are in a single layer for optimal crisping.

Why soak chicken wings in water and baking soda?

Soaking chicken wings in a solution of water and baking soda (sodium bicarbonate) is a technique used to achieve extra crispy skin. The alkaline baking soda raises the pH of the chicken skin, allowing proteins to break down more easily, resulting in a crispier texture when cooked. It also helps to draw out moisture.

Is baking powder or soda better for crispy chicken?

Baking powder is generally preferred over baking soda for crispy baked or fried chicken. Baking powder contains an acidifying agent that neutralizes the alkaline nature, preventing a soapy taste. It also releases carbon dioxide, which can create small air pockets in the skin, leading to a crispier texture.

Can you tenderize chicken with pineapple?

Yes, you can definitely tenderize chicken with pineapple due to the presence of the enzyme bromelain. This is why pineapple juice is used in the marinade for our Brown Sugar Pineapple Wings. However, it’s crucial to marinate for an appropriate amount of time (usually no more than a few hours) to avoid the chicken becoming too soft.

What is the secret ingredient to crispy wings?

There isn’t one single “secret” ingredient, but several factors contribute to crispy wings:
Drying the wings: Removing excess moisture before cooking is key.
Baking powder or cornstarch: As mentioned earlier, these can aid in crisping.
High heat: Cooking at a sufficiently high temperature helps to render fat and crisp the skin.
Single layer: Avoid overcrowding the pan to ensure even cooking and crisping.
Air circulation: Using a wire rack on a baking sheet allows for better air circulation around the wings.