Brown Sugar Pineapple Wings

Sticky, sweet, tangy, and packed with a savory punch — these Brown Sugar Pineapple Wings are a flavor bomb you didn’t know you needed. Each bite delivers a perfect balance of caramelized brown sugar, juicy pineapple bits, and a bold kick from soy, garlic, and chili. Whether served as an appetizer for gatherings or the main event on game night, these wings are always the first to disappear.

The glaze is the real hero here — glossy and thick with bursts of pineapple that mellow the rich sweetness of brown sugar. Oven-baked or air-fried until golden and crispy, the wings are then tossed in that irresistibly sticky sauce and finished with a sprinkle of sesame seeds and fresh scallions. It’s a recipe that feels like comfort food but dazzles like takeout.

Why You’ll Love This Brown Sugar Pineapple Wings Recipe

• Unique sweet and savory flavor profile with tropical pineapple notes.
• Perfectly crispy wings without deep frying.
• Ideal for parties, potlucks, or weeknight cravings.
• Easily adaptable — add heat or keep it mild.
• Oven, air fryer, or grill-friendly.

Preparation Phase & Tools to Use

To achieve perfect Brown Sugar Pineapple Wings, the right tools make a difference:

• Baking Sheet + Wire Rack: Ensures even air circulation for crispy wings in the oven.
• Mixing Bowls: For marinating and tossing wings evenly in sauce.
• Small Saucepan: Essential for reducing and thickening the brown sugar pineapple glaze.
• Tongs: For flipping and coating the wings without mess.
• Parchment Paper or Foil: Helps with easy cleanup after baking.

Using a wire rack over a baking sheet allows heat to crisp the wings on all sides, while a good saucepan lets you control the glaze texture to get that perfect sticky finish.

Preparation Tips

Pat the wings completely dry with paper towels before seasoning — this helps them crisp up better. Let them sit in the fridge uncovered for 30–60 minutes to air dry even more before baking. When making the glaze, cook it slowly and stir often to avoid burning the sugar. Taste and adjust — a little more soy for salt, a dash of vinegar for brightness, or red chili flakes for heat can make this recipe truly yours.

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Ingredients for this Brown Sugar Pineapple Wings Recipe

For the Wings:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon cornstarch (for extra crispiness)

For the Brown Sugar Pineapple Glaze:

• 1 cup pineapple juice (preferably from canned chunks, reserve chunks)
• ½ cup brown sugar (light or dark)
• ¼ cup soy sauce
• 1 tablespoon rice vinegar or apple cider vinegar
• 2 teaspoons minced garlic
• 1 teaspoon grated fresh ginger (optional but recommended)
• 1 tablespoon chili paste or sriracha (adjust to taste)
• 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
• ¼ cup chopped pineapple chunks
• 1 tablespoon sesame seeds (optional garnish)
• 2 tablespoons chopped green onions (garnish)

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Step 1: Prepare the Chicken Wings

Pat the wings thoroughly dry using paper towels. This step is crucial to ensure crispiness. Place the wings in a large mixing bowl, drizzle with olive oil, then season with garlic powder, onion powder, smoked paprika, salt, pepper, and cornstarch. Toss well to evenly coat.

Step 2: Bake or Air Fry the Wings

Oven Method: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer. Bake for 40–45 minutes, flipping halfway through, until golden and crispy.

Air Fryer Method: Preheat air fryer to 380°F (195°C). Place wings in a single layer in the basket. Cook for 25–30 minutes, shaking halfway through, until crisp and cooked through.

Step 3: Make the Brown Sugar Pineapple Glaze

In a small saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, vinegar, garlic, ginger, and chili paste. Stir and bring to a simmer. Let it cook for about 5–7 minutes until slightly reduced.

Mix the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water), and stir it into the sauce. Simmer for another 2–3 minutes until thick and glossy. Add in the chopped pineapple chunks and cook for 1 more minute. Remove from heat.

Step 4: Toss the Wings in Sauce

Transfer cooked wings to a large clean bowl. Pour the hot glaze over the wings and toss until evenly coated. Use tongs or a spatula to ensure every wing is smothered in the sticky glaze.

Step 5: Garnish and Serve

Arrange the sauced wings on a platter. Sprinkle with sesame seeds and chopped green onions for a fresh crunch and pop of color. Serve hot, and get ready for the compliments!

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Notes

The flavor of these wings truly deepens once the glaze has had a chance to cling and settle. If you’re making them ahead of time, consider baking the wings and preparing the glaze separately. Then, reheat and toss together just before serving for maximum impact. Don’t shy away from adjusting the glaze — depending on your preferences, it can lean more tangy, sweet, or spicy.

Watch Out for These Mistakes While Cooking

• Skipping the drying step: Moisture on the skin prevents proper crisping. Always pat wings dry before seasoning.
• Crowding the tray or air fryer basket: Wings need space to crisp. Overcrowding leads to steaming, not browning.
• Overcooking the glaze: Brown sugar can burn quickly. Stir often and watch closely once it starts bubbling.
• Adding glaze to uncooked wings: The sauce is meant to be added after wings are cooked — not before.

Storage Instructions

Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 350°F (175°C) for 10–15 minutes until hot and crispy again. For freezing, place cooled wings on a tray to flash freeze, then transfer to a freezer bag. Glaze can be made ahead and stored in the fridge for up to 1 week.

Estimated Nutrition

(Per serving, assuming 1 of 4 servings)

• Calories: ~370
• Protein: 22g
• Carbohydrates: 28g
• Sugar: 17g
• Fat: 20g
• Saturated Fat: 5g
• Sodium: 580mg
• Fiber: 1g

Frequently Asked Questions

Can I use frozen wings?

Yes, but thaw them completely and pat dry before seasoning to ensure crispiness.

Is there a substitute for pineapple juice?

You can use orange juice or mango juice, but the flavor will differ slightly. Pineapple gives the best tropical balance.

Can I make these wings in advance?

Absolutely. Cook the wings and glaze separately, then reheat and combine before serving.

How spicy are these wings?

Moderately spicy if using chili paste or sriracha. You can adjust the heat up or down based on preference.

Can I grill the wings instead?

Yes! Grill over medium heat until crispy and fully cooked, then toss in the glaze.

What sides go well with these wings?

They pair beautifully with steamed rice, coleslaw, or a fresh cucumber salad.

Can I make this recipe gluten-free?

Yes. Use gluten-free soy sauce or tamari to make it gluten-free.

Will the glaze thicken more as it cools?

Yes, it will become thicker and stickier as it cools slightly after cooking.

Conclusion

Brown Sugar Pineapple Wings bring together sweet, savory, and spicy in every sticky bite. With the perfect crisp on the outside and a glaze that clings lovingly to every piece, these wings are a crowd-pleaser from the first bite to the last. Whether it’s a casual weeknight or a festive gathering, this recipe will earn its spot on your go-to list.

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