Brown Sugar Pineapple Chicken

This hearty brown sugar pineapple wings recipe has become my go-to solution for weeknight dinners when I want something impressive without hours in the kitchen. The sweet-tangy glaze creates an irresistible sticky coating that transforms ordinary chicken wings into a memorable meal.

I first made these wings for a last-minute game night with friends, and they disappeared faster than any takeout we'd ever ordered. Now they've become our family's Friday tradition, with my kids specifically requesting "those sticky pineapple wings" at least once a week.

Ingredients

• Chicken wings separated into drumettes and flats provide more surface area for the glaze to cling to. Look for plump wings with good color for the best results.
• Pineapple juice adds natural sweetness and tenderizes the meat. Fresh is wonderful but canned works perfectly fine.
• Soy sauce brings umami depth and balances the sweetness. I prefer low sodium so I can control the saltiness.
• Brown sugar creates that beautiful caramelization and sticky texture. Dark brown sugar adds more molasses flavor.
• Fresh garlic and ginger form the aromatic base of the marinade. The fresher the better for maximum flavor impact.
• Pineapple chunks fold into the final sauce adding texture and bursts of tropical flavor.
• Cornstarch thickens the sauce to create that perfect clingy glaze that coats each wing.

Step-by-Step Instructions

Prepare Your Oven

Preheat your oven to 200°C and line a baking sheet with parchment paper to prevent sticking and make cleanup easier. The parchment also helps wings brown more evenly.

Create The Marinade

In a large bowl combine pineapple juice soy sauce brown sugar minced garlic and grated ginger stirring until the sugar completely dissolves. This sweet and savory liquid will both flavor and tenderize the chicken wings.

Marinate The Wings

Add chicken wings to the marinade ensuring each piece gets evenly coated. Cover the bowl and refrigerate for at least 30 minutes though overnight marination will intensify the flavor substantially.

Bake The Wings

Arrange the marinated wings in a single layer on your prepared baking sheet giving them space to crisp properly. Season with a light sprinkle of salt and black pepper. Bake for 25 to 30 minutes until the skin turns golden brown and the meat is cooked through to an internal temperature of 74°C.

Prepare The Cornstarch Slurry

While the wings bake mix cornstarch and water in a small bowl until completely smooth with no lumps. This will thicken your sauce without making it cloudy.

Make The Glaze

Transfer the remaining marinade to a saucepan over medium heat and add pineapple chunks. Bring to a gentle simmer then gradually pour in the cornstarch slurry while stirring continuously. Continue stirring until the sauce thickens to a glossy glaze that coats the back of a spoon.

Glaze The Wings

Remove the wings from the oven and transfer them to a large serving bowl. Pour the warm pineapple sauce over the wings and toss thoroughly until each piece is generously coated with the sticky glaze.

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The ginger in this recipe is absolutely crucial. I once made these without it when I ran out and while still good they lacked that distinctive warming note that cuts through the sweetness. Fresh ginger makes all the difference here and I remember my grandmother always keeping a root wrapped in paper towel in the freezer so she could grate it directly into dishes whenever needed.

Make Ahead Options

These wings actually benefit from longer marination. You can prepare the marinade and chicken up to 24 hours in advance and keep refrigerated. The flavors will penetrate deeper and the result will be even more delicious. The sauce can also be made ahead and gently reheated before tossing with freshly baked wings.

Ingredient Substitutions

If pineapple isn't your favorite you can substitute orange juice for a different citrus flavor profile. For a spicy version add sriracha or red pepper flakes to the marinade. Honey can replace brown sugar though it will create a different flavor profile. Coconut aminos work well for those avoiding soy sauce making this recipe gluten free friendly.

Serving Suggestions

These sweet and sticky wings pair beautifully with cooling sides like cucumber salad or a simple slaw with rice vinegar dressing. For a complete meal serve alongside coconut rice which complements the tropical pineapple flavors. Garnish with thinly sliced green onions sesame seeds or cilantro for a fresh finish that cuts through the richness.

Storage Tips

Leftover wings will keep in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes to restore some crispness. The glaze tends to thicken when refrigerated so you might want to add a splash of pineapple juice when reheating. These wings do not freeze well after being glazed as the texture suffers.

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Frequently Asked Questions

→ How long should I marinate the chicken wings?

For the best flavor, marinate the wings for at least 30 minutes. Overnight marination enhances the taste even more.

→ Can I use fresh pineapple juice?

Yes, fresh pineapple juice adds a natural and vibrant flavor to the glaze. Store-bought juice works as well.

→ Is there a substitute for soy sauce?

You can use tamari or coconut aminos for a similar flavor while keeping the dish gluten-free.

→ How do I know when the chicken wings are done?

The wings are fully cooked when they reach an internal temperature of 75°C and their skin turns golden brown.

→ Can I make the wings in an air fryer?

Yes, air fry the wings at 200°C for 20–25 minutes, flipping halfway through for even cooking.