Pineapple Chicken Wings - Best Fresh Recipes

Sesame seeds (for extra texture & visual appeal)

Extra pineapple chunks — for a tropical vibe

‍ Instructions — Step by Step

Preheat your oven to 400°F (200 °C). Spray or grease a 13 × 9‑inch (or similar) baking dish or roasting pan. kraftheinz.com+1
Pat the chicken wings dry with paper towels — removing excess moisture helps them crisp.
In a large bowl, toss the wings with olive oil, salt, pepper (and garlic powder / paprika if using).
Arrange the wings in a single layer in the pan. Bake for 30 minutes. kraftheinz.com+1

While wings bake, drain the pineapple chunks but reserve about ¼ cup of the juice from the can. kraftheinz.com+1
In a bowl, combine the barbecue sauce (or your chosen sauce), the reserved pineapple juice, and pineapple chunks. If using — stir in brown sugar, and soy or hot sauce for extra flavor. Mix well.

After the first 30 min of baking — remove wings from oven. Toss or brush them evenly with the pineapple‑barbecue mixture (including pineapple bits).
Return the pan to the oven and bake for another 30 minutes, or until wings are cooked through and the sauce is thickened and sticky. chicken.ab.ca+1
If desired, for extra glaze‑stickiness and slight caramelization, you can broil the wings for 2–3 minutes — but watch carefully to prevent burning.

Transfer wings to a serving platter.
Sprinkle chopped green onions, sesame seeds if using, and add lime wedges on the side for optional zest.
Serve hot — with extra sauce or pineapple on the side, and maybe a simple side like steamed rice, slaw, or veggies.

Spicy Pineapple Wings: Add chili flakes or a dash of hot sauce (sriracha, chili garlic) to the glaze for a sweet‑spicy kick.
Sticky Teriyaki‑Style Wings: Replace BBQ sauce with soy sauce + a bit of honey + minced garlic + pineapple juice — similar to teriyaki‑pineapple wings. AnotherFoodBlogger+1
Grill Instead of Oven: If you prefer a smoky flavor, you can grill the wings: cook over indirect heat until done, then glaze and finish directly over coals/smoke for char and flavor.
Extra Crisp Skin Trick: Use a wire‑rack over a baking tray (rather than placing wings directly on the pan) so air circulates and skin crisps better — like many baked‑wing recipes recommend. Homemade In The Kitchen+1
Make‑Ahead Friendly: You can bake wings, cool them, and store in fridge. Reheat and add fresh glaze before serving.

Steamed white or jasmine rice — soaks up that sweet‑savory glaze beautifully.
Fresh salad or slaw — light & crunchy to balance sticky wings.
Grilled/roasted vegetables — think bell peppers, zucchini, corn — complements the sweet pineapple twist.
Dipping sauces — extra barbecue sauce, sweet chili sauce, or a simple lime‑yogurt dip.
Beverage pairing — a refreshing iced tea, cold beer, or a fruity tropical drink goes great with pineapple wings.

The pineapple juice + barbecue (or sweet‑sour) sauce + pineapple chunks create a balanced glaze — sweet, tangy, with a fruitiness that lifts the richness of chicken.
Baking first + glazing later ensures the wings cook through correctly, while the glaze caramalizes on the final bake — giving sticky, shiny, flavorful coating without burning the sugar early.
Simple prep and common ingredients — no deep frying, no complicated technique. Great for home cooking, parties, or weeknight dinners.