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Easy Baked Brown Sugar Pineapple Chicken Wings

Forget the fryer! These baked chicken wings are coated in a delicious, sticky glaze made from tangy pineapple juice, sweet brown sugar, and savory soy sauce. They're simple to make, perfect for sharing, and guaranteed to be a crowd-pleaser.
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Prep Time 10 minutes
Cook Time 50 minutes
Marinate 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings You can use a mix of drumettes and flats, or whatever you prefer. Make sure they're thawed if using frozen!
  • 0.5 cup pineapple juice
  • 0.5 cup packed light brown sugar Packing it into the measuring cup is key.
  • 0.25 cup soy sauce I like using low-sodium soy sauce so I can control the saltiness better.
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.5 tsp black pepper
  • toasted sesame seeds Optional garnish
  • chopped fresh parsley Optional garnish

Equipment

  • Large bowl
  • Baking Sheet
  • Wire rack

Method
 

  1. Step 1: Pat the chicken wings thoroughly dry with paper towels. This is crucial for crispy skin.
  2. Step 2: In a large bowl, whisk together the pineapple juice, packed brown sugar, soy sauce, apple cider vinegar, olive oil, minced garlic, grated ginger, and black pepper.
  3. Step 3: Add the dried chicken wings to the marinade, toss until fully coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for best flavor.
  4. Step 4: When ready to bake, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place an oven-safe wire rack on top.
  5. Step 5: Remove marinated wings from the bowl and arrange them in a single layer on the wire rack, ensuring they don't touch. Discard the remaining marinade.
  6. Step 6: Bake for about 45-55 minutes, flipping the wings halfway through. Wings are done when golden brown, cooked through (internal temp 165°F/74°C), and skin is crispy.
  7. Step 7: For an extra sticky glaze, increase oven temperature to 425°F (220°C) for the last 5-10 minutes, or carefully broil for 1-2 minutes (watch closely to prevent burning).
  8. Step 8: Carefully remove from the oven and let rest on the rack for a few minutes before serving.
  9. Step 9: Garnish with toasted sesame seeds and chopped fresh parsley if desired. Serve hot.

Notes

Substitutions: Use tamari or coconut aminos for soy sauce, honey or maple syrup for brown sugar, rice vinegar or white wine vinegar for apple cider vinegar. Add red pepper flakes for heat. Powdered garlic/ginger can be used in a pinch (¼ tsp each) but fresh is recommended. To make a separate sauce, double the marinade recipe and simmer half in a saucepan while wings bake until thickened.
Tips for Success: Always pat wings dry for crispy skin. Don't overcrowd the baking sheet; use two if needed. Longer marination (up to overnight) results in deeper flavor. A wire rack helps air circulate for crispier wings. Watch the broiler carefully as brown sugar burns quickly.
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes for best results.
Air Fryer: Marinate as directed. Air fry at 380°F (190°C) for 20-25 minutes, flipping halfway, in a single layer (cook in batches if needed).