Sticky Pineapple-Teriyaki Chicken Wings for Sweet Bliss

Enjoy Sticky Pineapple-Teriyaki Chicken Wings, a perfect blend of sweet and tangy flavors that elevate any gathering.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 wings

Course: Chicken

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wings

2 pounds Chicken Wings Fresh or frozen, thawed

For the Sauce

1 cup Pineapple Juice Orange juice can be a substitute
1/2 cup Teriyaki Sauce Low-sodium if desired
1/4 cup Honey Maple syrup as a vegan alternative
2 tablespoons Soy Sauce Use tamari for gluten-free
4 cloves Garlic Minced
2 teaspoons Ginger Fresh or ground
1 teaspoon Black Pepper Adjust to taste

For Garnishing

2 tablespoons Sesame Seeds Sprinkle before serving
1/4 cup Chopped Cilantro For freshness

Equipment

Oven
Baking sheet
mixing bowl
Whisk
Tongs

Method

Cooking Steps

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the chicken wings in a single layer on the baking sheet and roast for 25 minutes.
In a mixing bowl, whisk together the pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper.
Flip the wings, brush with the prepared sauce, and return to the oven for another 15 minutes.
Broil for 2-3 minutes for extra crispiness, watching closely to avoid burning.
Remove from the oven, garnish with sesame seeds and cilantro, and serve on a platter.

Nutrition

Serving: 1wingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

For best results, use parchment paper to prevent sticking and keep wings crispy. Reserve some sauce for dipping.

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