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Sticky Sweet Baked Brown Sugar Pineapple Chicken Wings

Forget the usual! These baked chicken wings are coated in a sticky, sweet, and tangy brown sugar pineapple glaze. Easy to make and perfect for game day, parties, or just a delicious weeknight treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings (drumettes & flats), about 900g
  • 1/2 cup pineapple juice (120 ml), 100% juice
  • 1/2 cup packed light brown sugar (100g)
  • 1/4 cup soy sauce (60 ml), low-sodium preferred
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon olive oil (15ml)
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 teaspoon black pepper
  • Optional garnish toasted sesame seeds, chopped fresh parsley

Equipment

  • Large bowl
  • Baking Sheet
  • Parchment Paper or Foil
  • Oven-safe Wire Rack (optional)
  • Tongs
  • Whisk

Method
 

  1. Step 1: Prepare Wings. Pat the chicken wings dry thoroughly with paper towels. This is crucial for crispy skin.
  2. Step 2: Make Marinade. In a large bowl, whisk together the pineapple juice, brown sugar, soy sauce, apple cider vinegar, olive oil, minced garlic, grated fresh ginger, and black pepper until the brown sugar is mostly dissolved.
  3. Step 3: Marinate Wings. Add the dried chicken wings to the marinade, tossing to coat well. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for deeper flavor. Do not marinate longer than 4 hours.
  4. Step 4: Preheat Oven and Prep Baking Sheet. When ready to bake, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. For extra crispy wings, place an oven-safe wire rack on top of the lined baking sheet.
  5. Step 5: Arrange Wings. Arrange the marinated chicken wings in a single layer on the prepared wire rack (or lined baking sheet), ensuring they are not touching.
  6. Step 6: Bake. Bake for 45-55 minutes, depending on size. Flip the wings halfway through (around 20-25 minutes) for even cooking. Wings should be golden brown and cooked through.
  7. Step 7: Glaze (Optional). For a stickier glaze, increase the oven temperature to 425°F (220°C) for the last 5-10 minutes, watching closely. Alternatively, finish under the broiler for 1-2 minutes, watching constantly to prevent burning.
  8. Step 8: Rest and Serve. Remove wings from the oven and let them rest for a few minutes. Pile them on a platter and garnish with toasted sesame seeds or fresh chopped parsley if desired. Serve immediately.

Notes

Substitutions & Additions: Use Tamari (gluten-free) or Coconut Aminos (soy-free) instead of soy sauce. Honey or maple syrup can substitute brown sugar but will change the flavor. Rice vinegar can replace apple cider vinegar. Add red pepper flakes, sriracha, or jalapeño for heat. Marinade works well for chicken thighs or drumsticks (adjust bake time). Add small pineapple chunks to marinade (remove before baking).
Tips for Success: Thoroughly drying wings is essential for crispy skin. Don't crowd the pan; use two baking sheets if needed. A wire rack improves crispiness. Marinating for 2-4 hours enhances flavor. Watch closely during the final glazing step to prevent burning.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 mins, or air fryer at 375°F (190°C) for 5-8 mins for crispiness. Microwaving works but won't be crispy.