Description
Delicious and tangy Pineapple Chicken Wings featuring crispy baked wings coated in a sweet and savory pineapple glaze, perfect for a flavorful appetizer or snack.
Ingredients
Scale
Chicken Wings
- 12-14 chicken wings (drums and flats)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Pineapple Glaze
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger (optional, for extra flavor)
- 1 tablespoon cornstarch (optional, for thickening)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
- Prepare the Chicken Wings: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Dry the Wings: Pat the chicken wings dry thoroughly with paper towels to ensure crispy skin when baked.
- Season the Wings: Toss the wings in olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread them out evenly in a single layer on the prepared baking sheet.
- Bake the Wings: Place the wings in the oven and bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.
- Make the Pineapple Glaze: While the wings bake, combine pineapple juice, soy sauce, honey, rice vinegar, and grated ginger in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
- Thicken the Glaze (Optional): For a thicker glaze, mix cornstarch with 1 tablespoon water to create a slurry and stir it into the simmering sauce. Continue to simmer for 2-3 minutes until the sauce reaches the desired thickness.
- Add Heat (Optional): Stir in crushed red pepper flakes for a spicy kick if desired.
- Coat the Wings: Once the wings are done baking, remove them from the oven and drizzle the pineapple glaze over them. Toss to coat evenly or dip each wing individually in the glaze for extra flavor.
- Serve: Serve the wings hot, optionally garnished with pineapple chunks or fresh cilantro. Pair with dipping sauces like ranch or blue cheese for added taste.
Notes
- Patting the wings dry before baking is crucial for crispiness.
- Use parchment paper or grease the pan to prevent sticking.
- The cornstarch slurry is optional but recommended for a thicker glaze.
- Adjust the spiciness by adding or omitting crushed red pepper flakes.
- Ginger adds a fresh, zesty flavor but can be omitted if unavailable.
- Leftover wings can be reheated in the oven to maintain crispiness.
