Ingredients
- Chicken wings: 2 lbs
- Pineapple juice: 1 cup
- Soy sauce: 1/2 cup
- Brown sugar: 1/4 cup
- Honey: 2 tablespoons
- Ginger, grated: 1 tablespoon
- Garlic, minced: 2 cloves
- Cornstarch: 1 tablespoon + 2 tablespoons
Instructions
- Step 1: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, grated ginger, and minced garlic. Set aside 1/4 cup of this marinade. In another small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
- Step 2: Place chicken wings in a large bowl or zip-top bag and pour the remaining marinade over them. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the marinated chicken wings in a single layer on the prepared baking sheet. Bake for 30 minutes, flipping halfway through.
- Step 4: While the wings are baking, pour the reserved 1/4 cup of marinade into a saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
- Step 5: Remove the chicken wings from the oven and brush generously with the thickened teriyaki glaze. Return to the oven and bake for another 5-10 minutes, or until the wings are sticky and caramelized.
Notes
- For extra crispy wings, pat them dry with paper towels before baking to remove excess moisture.
- Reheat leftover wings in the oven or air fryer to maintain their crispiness, avoiding the microwave to prevent sogginess.
- Serve these sticky wings with a side of steamed rice and a sprinkle of sesame seeds for a complete and satisfying meal.
- To prevent burning, watch the wings closely during the final glaze and baking step, adjusting oven time as needed based on your oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American