Sticky Pineapple-Teriyaki Chicken Wings (Print Version)
# Ingredients:
→ Main Components
01 -
0.9 kg chicken wings, split at joints
02 -
120 ml pineapple juice
03 -
80 ml teriyaki sauce
04 -
30 ml honey
05 -
15 ml soy sauce
06 -
15 ml minced garlic
07 -
5 ml grated ginger
08 -
2.5 ml black pepper
# Instructions:
01 -
Preheat your oven to 200°C.
02 -
Arrange the chicken wings evenly on a baking sheet lined with parchment paper.
03 -
Bake the wings for 25 minutes, ensuring to flip them halfway through the cooking time to promote even browning.
04 -
In a medium bowl, thoroughly whisk together the pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper until well combined.
05 -
Generously brush the prepared glaze over all surfaces of the partially baked wings.
06 -
Return the glazed wings to the oven and continue baking for an additional 15 minutes, or until the chicken is fully cooked, and the glaze has thickened and caramelized to a sticky finish.
07 -
Serve the sticky pineapple-teriyaki chicken wings hot, with any remaining sauce provided on the side for dipping.
# Notes:
01 -
For crispier wings, broil them for the last 2-3 minutes, closely monitoring to prevent burning.
02 -
Introduce a pinch of red pepper flakes to the sauce mixture for a subtle spicy kick.
03 -
To intensify the flavor, marinate the chicken wings in the sauce for a minimum of 30 minutes, or ideally, overnight.
04 -
Air Fryer Variation: Cook at 190°C for 20-25 minutes, flipping halfway and applying the sauce during the final 10 minutes of cooking.
05 -
Garnish with toasted sesame seeds and freshly chopped green onions for an enhanced visual presentation and aromatic finish.