Name: Brown Sugar Pineapple Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American / Tropical Fusion
Ingredients: 2 lb chicken wings (split into drumettes and flats) – the star, crunchy skin + juicy meat.; Salt and freshly ground black pepper, to taste – simple seasoning base.; ½ cup pineapple juice – gives tangy sweetness and tenderises the meat.; ¼ cup soy sauce – provides umami-rich saltiness to balance sweet.; ¼ cup packed brown sugar – deep caramel flavour, sticky glaze.; 2 cloves garlic, minced – aromatic savoury note.; 1 teaspoon fresh ginger, grated – warm spice, tropical hint.; ½ cup pineapple chunks, drained – fruity texture bursts in the glaze.; 1 tablespoon cornstarch – thickens the glaze so it clings to wings.; 2 tablespoons cold water – to mix with cornstarch into a slurry, avoid lumps.

Description

These Brown Sugar Pineapple Wings bring together juicy baked chicken wings coated in a glossy, sweet-and-savory tropical glaze. Perfect for weeknight dinners or game-day gatherings, they’re easy to make and irresistibly delicious.

Ingredients

Scale

2 lb chicken wings (split into drumettes and flats) – the star, crunchy skin + juicy meat.
Salt and freshly ground black pepper, to taste – simple seasoning base.
½ cup pineapple juice – gives tangy sweetness and tenderises the meat.
¼ cup soy sauce – provides umami-rich saltiness to balance sweet.
¼ cup packed brown sugar – deep caramel flavour, sticky glaze.
2 cloves garlic, minced – aromatic savoury note.
1 teaspoon fresh ginger, grated – warm spice, tropical hint.
½ cup pineapple chunks, drained – fruity texture bursts in the glaze.
1 tablespoon cornstarch – thickens the glaze so it clings to wings.
2 tablespoons cold water – to mix with cornstarch into a slurry, avoid lumps.

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Instructions

Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper – easier cleanup and ensures skin doesn’t stick.
In a bowl, whisk pineapple juice, soy sauce, brown sugar, garlic and ginger until sugar dissolves – whisk until smooth so marinade is well-blended.
Add wings, toss to coat fully, cover and refrigerate to marinate at least 30 minutes (or overnight for deeper flavour) – overnight gives best result but 30 minutes works if short on time.
Remove wings from marinade (reserve the liquid). Place wings in a single layer on the prepared baking sheet, season with salt and pepper – spacing helps crisping; blot a little if too wet for better crisp.
Bake for 25–30 minutes, until skin is golden brown and wings are cooked through (internal temp ~165 °F / 74 °C) – gives crisp skin and fully cooked meat.
While wings bake, pour reserved marinade into a saucepan. Add pineapple chunks and bring to a gentle simmer – transforms marinade into glaze.
Mix cornstarch and cold water into a slurry, then gradually whisk into the simmering sauce. Cook, stirring constantly, until sauce thickens to a glossy glaze – ensure no lumps, remove from heat once thick.
Remove wings from oven and transfer to a bowl. Pour the warm glaze over them and toss until each wing is coated. Serve immediately while hot and sticky – serve right away for best texture; glaze begins to firm as it cools.

Notes

For extra crispiness, broil the wings for the last 1-2 minutes and watch carefully so they don’t burn.
If you only have light brown sugar it works fine; fresh ginger gives best flavour but you can use ½ tsp ground ginger in a pinch.
If you want a spicy version, add ½ tsp red pepper flakes or 1 Tbsp sriracha to the marinade.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish / Appetizer
Method: Baked
Cuisine: American / Tropical Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 285 kcal (estimate)
Sugar: 14 g
Sodium: 540 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 75 mg