Description
Deliciously sticky and crispy pineapple-teriyaki wings perfect for any gathering.
Ingredients
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 pounds chicken wings
- 1 tablespoon cornstarch (for glaze)
- 2 tablespoons water (for glaze)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- In a large bowl, combine pineapple juice, soy sauce, honey, minced garlic, and grated ginger to make the marinade.
- Add chicken wings to the marinade, ensuring they are completely coated, and cover the bowl. Refrigerate for at least 1 hour, preferably overnight.
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil. Place a wire rack on top.
- Place the marinated chicken wings on the wire rack, ensuring a bit of space between them.
- Bake the wings for 30-35 minutes, flipping halfway through until golden brown and crispy.
- For the finishing glaze, whisk together cornstarch and water in a saucepan over medium heat until thickened.
- Toss the baked wings in the glaze and let them rest for a few minutes.
- Serve on a platter garnished with sesame seeds and chopped green onions.
Notes
For additional flavor, consider adding sriracha or cayenne pepper to the marinade. Use fresh ingredients for the best taste.
