Step-by-Step Instructions
Prepare oven and pan:
Preheat oven to 200 degrees Celsius and line a baking sheet with parchment paper for easy cleanup and to prevent sticking
Make the marinade:
In a large bowl combine pineapple juice soy sauce brown sugar minced garlic and grated ginger Stir until the brown sugar completely dissolves and the mixture is aromatic
Marinate the chicken:
Add the chicken wings to the bowl Toss and turn until each piece is thoroughly coated Cover the bowl and refrigerate for at least 30 minutes This lets the flavors soak in and makes the meat juicy
Arrange and season wings:
Remove the wings from marinade and spread in a single layer on the prepared baking sheet Sprinkle lightly with salt and black pepper This ensures even roasting and crispy skin
Bake:
Place the wings in oven Bake for 25 to 30 minutes or until the wings are cooked through and golden browned The skin should be sizzling slightly
Prepare pineapple sauce:
While wings bake in a small bowl whisk together cornstarch and water to make a smooth slurry Pour the remaining marinade into a saucepan Set over medium heat Add the pineapple chunks Stir and bring to a simmer Slowly pour in the cornstarch slurry whisking constantly Let the sauce simmer gently until thickened and glossy
Toss and serve:
Remove wings from oven Transfer immediately to a large bowl Pour the warm pineapple glaze over and toss until each wing is sticky and saucy Serve right away for the best texture and taste
You Must Know
- Chicken wings cook quickly and soak up sweet savory sauces effortlessly
- Pineapple has an enzyme that tenderizes meat so the longer marination makes wings extra juicy
- This recipe is dairy free and works for most dietary restrictions
Fresh ginger is my favorite here It makes the entire glaze electric and bright The first time my brother tasted these he grinned and said they remind him of our childhood picnics where we always brought pineapple slices Those memories now come right back every time I serve these wings
Storage Tips
These wings keep well in the refrigerator for up to three days Store in a sealed container and reheat in the oven at 180 degrees Celsius until they are warmed through and the glaze sizzles again Avoid the microwave if you want the skin to stay crisp
Ingredient Substitutions
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