Brown Sugar Pineapple Wings

The aroma of these sticky, sweet wings takes me back to the first summer I hosted a backyard gathering in my new home. I was determined to create something that would make everyone linger around the table long after the meal was finished. After several test batches (and plenty of sticky fingers), these Brown Sugar Pineapple Wings became that dish.

I remember standing in my kitchen, windows open to catch the summer breeze, wondering how to elevate ordinary chicken wings. The bottle of pineapple juice I’d bought for morning smoothies caught my eye, and inspiration struck. Five variations later, this perfect balance of sweet, tangy, and savory emerged as a favorite among my friends and family.

The Magic of Sweet and Savory

What makes these wings special isn’t just the ingredients – it’s how they work together. The brown sugar caramelizes beautifully in the oven, creating that irresistible sticky exterior we all love in a good wing. Meanwhile, the pineapple juice adds a tropical tang that cuts through the richness.

I’ve found that marinating the wings, even briefly, makes all the difference. The soy sauce tenderizes the meat while the ginger and garlic infuse flavor deep into each piece. When my brother (who claims to detect every shortcut) couldn’t tell these were oven-baked rather than fried, I knew I had something special.

What You’ll Need

Chicken wings: Separated into drumettes and flats; I find this helps them cook more evenly and makes them easier to eat. When I’m feeding a crowd, I sometimes ask my butcher to do this for me.

Pineapple juice: The backbone of our marinade; fresh is wonderful if you have it, but the canned variety works beautifully too. I’ve tested both, and while fresh has a slight edge in brightness, canned is perfectly acceptable.

Soy sauce: Adds that umami depth that balances the sweetness. I use low-sodium because it gives me more control over the salt level.

Brown sugar: Dark brown sugar is my preference for its deeper molasses notes, but light brown works just as well if that’s what’s in your pantry.

Garlic: Freshly minced makes a noticeable difference here. I’ve tried pre-minced in a pinch, but the flavor isn’t quite as vibrant.

Ginger: Fresh grated ginger brings a warmth and zip that powdered simply can’t match. I keep mine in the freezer and grate it straight from frozen when needed.

Pineapple chunks: These caramelize slightly in the sauce, creating little pockets of tropical sweetness. Fresh or canned both work well.

Cornstarch: Our thickening agent for that perfect glaze consistency.

Let’s Get Cooking

Prep Your Wings

Preheat your oven to 200°C and line a baking sheet with parchment paper. The parchment isn’t just for easy cleanup – I’ve found it helps prevent the sugars in our marinade from burning on the pan.

Mix That Marinade

In a large bowl, combine your pineapple juice, soy sauce, and brown sugar, stirring until the sugar dissolves completely. Add your minced garlic and freshly grated ginger. I like to use the small holes on my box grater for the ginger – it releases more of those aromatic oils.

Bathe Those Wings

Add your chicken wings to the marinade, tossing to ensure each piece gets evenly coated. Cover the bowl and refrigerate for at least 30 minutes. If you have time, marinating for up to 4 hours deepens the flavor beautifully – I discovered this by accident one day when a phone call delayed my cooking plans!

Bake to Golden Perfection

Arrange your marinated wings in a single layer on your prepared baking sheet. This is important – overcrowding leads to steaming instead of caramelizing. Season with a light sprinkle of salt and black pepper, then bake for 25–30 minutes. You’re looking for fully cooked chicken with golden, slightly crisp skin.

Create Your Sticky Sauce

While the wings bake, prepare your glaze. Mix cornstarch and water in a small bowl until smooth. Pour the remaining marinade into a saucepan over medium heat, add your pineapple chunks, and bring to a gentle simmer. Gradually add the cornstarch slurry, stirring continuously until the sauce thickens into a glossy glaze that coats the back of a spoon.

The Final Toss

Once your wings are baked to perfection, transfer them to a large bowl and pour your warm pineapple sauce over them. Toss until every wing is thoroughly coated in that sticky, sweet goodness. This is messy work, but so worth it!

Make Them Your Own

Over the years of making these wings, I’ve played with several variations that have become favorites in my kitchen:

For my spice-loving friends, I add a tablespoon of sriracha to the marinade and sprinkle red pepper flakes over the finished wings. The heat plays wonderfully against the sweetness.

Last winter, I substituted orange juice for half the pineapple juice and added a teaspoon of five-spice powder for a holiday gathering. The warm spices and citrus notes were perfect for the season.

When I’m craving something a bit more complex, I brush the wings with a mixture of honey and sesame oil during the last five minutes of baking, then sprinkle with toasted sesame seeds before serving.

My Best Tips

After making these wings countless times (much to my husband’s delight), I’ve learned a few things that make all the difference:

Pat your wings dry before marinating them. This might seem counterintuitive, but removing excess moisture helps the marinade cling better and promotes better browning in the oven.

For extra caramelization, brush the wings with a little of the marinade halfway through baking – but be sure to set some aside at the beginning for this purpose rather than reusing what the raw chicken soaked in.

If you’re using canned pineapple chunks, save the juice for the marinade instead of buying separate pineapple juice. I discovered this money-saving trick when I was low on ingredients one day, and it works perfectly.

Let the wings rest for 5 minutes after tossing in the sauce before serving. This allows the glaze to set slightly, meaning more ends up in your mouth than on your fingers!

Frequently Asked Questions

Can I use chicken drumsticks instead of wings? → Absolutely! I’ve made this with drumsticks many times. They’ll need a bit longer in the oven, about 35-40 minutes total.

Can I grill these instead of baking? → Yes! I’ve grilled these on medium heat for about 25 minutes, turning occasionally. Just be watchful of flare-ups due to the sugar content.

How can I make these wings crispier? → For extra crispiness, I sometimes toss the wings with 1 tablespoon of baking powder (not soda!) before marinating. This helps draw moisture from the skin during baking.

Are these too sweet for a main dish? → I find them perfectly balanced, but if you prefer less sweetness, simply reduce the brown sugar to 40g. I’ve done this when serving them as part of a larger meal.

Can I make these ahead of time? → You can marinate the wings up to 24 hours in advance. For serving, they’re best fresh, but I’ve reheated leftovers in a 180°C oven for 10 minutes with great results.

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