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