Step 1: Crisp the wings (choose a method)
Oven-baked method (best for big batches):
- Preheat: Heat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- Dry and season: Pat wings very dry.
Toss with baking powder, salt, pepper, and paprika (if using). - Bake: Arrange wings on the rack. Bake 40–50 minutes, flipping halfway,
until deeply golden and crisp.
Air fryer method (fast and extra crispy):
- Preheat: Preheat air fryer to 380°F (193°C).
- Season: Pat wings dry and toss with baking powder, salt, pepper, paprika, and a light drizzle of oil.
- Cook: Air fry 22–26 minutes, shaking/turning halfway, until crisp and cooked through.
- Optional extra crisp: Increase to 400°F (205°C) for the last 2–3 minutes.
Step 2: Make the sticky pineapple glaze
- In a saucepan over medium heat, whisk pineapple juice, soy sauce, brown sugar, honey, vinegar,
garlic, ginger, and ketchup (if using). - Bring to a gentle simmer for 3–5 minutes, stirring until sugar dissolves.
- Stir in cornstarch slurry and simmer 1–2 minutes until thick, glossy, and sticky enough to coat a spoon.
- If using spicy add-ins (sriracha/chili flakes), stir them in at the end and taste-adjust.
Step 3: Toss and glaze
- Transfer hot crispy wings to a large bowl.
- Pour glaze over wings and toss until fully coated.
- For extra stickiness, return glazed wings to the oven for 5 minutes (or air fryer for 2–3 minutes),
then toss once more.
Serving and Storage:
Serving: Serve wings hot, garnished with green onions and sesame seeds.
Lime wedges add a bright pop that balances the sweetness. Pair with coleslaw, fries, cucumber salad,
or steamed rice for a “wing meal.”
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 375°F (190°C) for 10–15 minutes or in the air fryer at 370°F (188°C)
for 6–8 minutes until hot and crisp again. (Microwave softens the skin.)
Tips:
- Dry wings well: Moisture prevents crisping—pat with paper towels before seasoning.
- Baking powder, not soda: Baking powder helps crisp the skin without an off taste.
- Thicken glaze enough: If it’s too thin, it won’t cling—simmer longer or add a bit more slurry.
- Glaze at the end: Toss wings after crisping so they stay crunchy underneath the sticky coating.
- Sweet balance: If glaze is too sweet, add an extra splash of vinegar or a squeeze of lime.
Variations:
- Sweet & spicy: Add sriracha + chili flakes for a tropical heat wave.
- Garlic lovers: Add 2 extra cloves garlic and finish with garlic butter drizzle.
- Orange-pineapple: Swap 1/4 cup pineapple juice for orange juice + add zest.
- Grilled version: Grill wings, then toss in glaze and grill 1–2 minutes more to set.
- Boneless bites: Use chicken chunks, bake/air fry, then toss in glaze.
Tips:
- Party hack: Bake wings ahead until crisp, re-crisp for 8 minutes, then glaze right before serving.
- Double the glaze: If you like extra sauce for dipping or rice, make 1.5x the glaze.
- Extra shine: A little honey at the end gives that “sticky lacquered” look.
- Crunchy garnish: Top with crushed toasted peanuts or crispy fried onions.
Conclusion:
Sticky Pineapple Glazed Wings are the perfect mix of crispy and sticky, sweet and savory, simple and impressive.
With a quick bake (or air fry) and a thick pineapple-soy glaze, you get wings that taste like a tropical upgrade on classic game-day food.
Make them once, and they’ll become your go-to wings whenever you want something bold, glossy, and totally addictive.
FAQ:
Can I use bottled pineapple juice?
Yes. Bottled pineapple juice works perfectly.
If using canned pineapple juice, it’s often slightly sweeter—taste and adjust vinegar if needed.
How do I know the wings are cooked?
Wings are done when they’re deeply golden and the internal temperature reaches 165°F (74°C).
For best texture, cook until the skin is crisp.
Why isn’t my glaze sticky?
It needs to simmer longer or needs a little more cornstarch slurry.
The glaze should coat a spoon and drip slowly.
Can I make the glaze ahead?
Yes. Make glaze up to 3 days ahead and refrigerate.
Rewarm gently on the stove and add a splash of water if it thickens too much.
Will the wings stay crispy after glazing?
They’ll stay crispy underneath, but the surface becomes sticky by design.
For extra crunch, bake/air fry glazed wings a few minutes to set the sauce.
Can I make these with drumsticks?
Yes, but cook time will be longer.
Bake at 425°F (220°C) for about 45–55 minutes (flip halfway), then glaze and finish.
