Name: Brown Sugar Pineapple Wings
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 2.5 lbs chicken wings (flats and drumettes, separated); 1 (8-ounce) can crushed pineapple, drained (reserving a few tablespoons of juice is optional for thinner glaze if preferred); 1/2 cup light brown sugar, packed; 1/4 cup low sodium soy sauce; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1-2 teaspoons sriracha (optional, adjust to taste); 1 tablespoon cornstarch; 2 tablespoons cold water; Sesame seeds and sliced green onions, for garnish (optional)

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Introduction to Brown Sugar Pineapple Wings
How These Brown Sugar Pineapple Wings Work
Ingredients and Smart Substitutions
Step-by-Step Instructions for Perfect Pineapple Wings
Expert Tips for Success
What to Serve With Brown Sugar Pineapple Wings
Storing and Reheating Your Wings
Frequently Asked Questions (FAQ)

Introduction to Brown Sugar Pineapple Wings

Oh, prepare your taste buds for an absolute fiesta! Today, we’re diving headfirst into the glorious world of Brown Sugar Pineapple Wings. Imagine this: perfectly crispy chicken skin giving way to incredibly juicy meat, all coated in a sticky, sweet-and-tangy glaze that has hints of savory soy, bright ginger, and the irresistible caramelized chew of pineapple. Every bite is an explosion of flavor and texture that will have you reaching for another, and another, and… well, you get the picture! These aren’t just wings; they are a culinary experience. If you love discovering new, exciting dishes, See more easy recipes to inspire your next kitchen adventure.

My first foray into these magnificent wings was born out of a desire for something beyond the usual barbecue or buffalo. I had a can of crushed pineapple sitting in the pantry and a sudden craving for that incredible sweet and savory combination. A little brown sugar, some soy sauce, and a dash of spice, and suddenly, my kitchen was filled with the most intoxicating aroma. The first batch, pulled glistening from the oven, was devoured in minutes. From that day on, Brown Sugar Pineapple Wings became a staple, a guaranteed crowd-pleaser, and my go-to recipe for potlucks, game nights, or just a truly satisfying weeknight meal.

How These Brown Sugar Pineapple Wings Work

There’s a beautiful symphony of culinary science that makes these Brown Sugar Pineapple Wings sing. It’s not just throwing ingredients in a bowl; it’s about understanding how each component contributes to the final masterpiece.

Sweet & Tangy Glaze: The combination of brown sugar, pineapple, soy sauce, and rice vinegar creates a perfectly balanced sweet and tangy flavor profile. The sugar caramelizes beautifully, while the pineapple adds a tropical brightness that cuts through the richness.
Crispy Skin Goal: We pre-bake the wings at a higher temperature to render out some of the fat, ensuring a crispy, golden skin before the glaze even enters the picture. Patting the wings dry is crucial for this!
Juicy Chicken Interior: Even with a crispy exterior, we want the inside to be tender and succulent. Marinating helps tenderize the chicken, and a two-stage baking process ensures they cook through without drying out.
Pineapple Caramelization: The crushed pineapple isn’t just for flavor in the glaze; as it cooks down with the brown sugar, it caramelizes, adding wonderful texture and concentrated fruity notes that stick to the wings.

Ingredients and Smart Substitutions

Here is what you need and why:

Chicken Wings: Flats vs. Drums: You can use either! I often buy whole wings and separate them myself into flats and drumettes because they cook more evenly. If you have a preference, go for it. Just ensure they are roughly similar in size for consistent cooking.

Brown Sugar: Light vs. Dark: Light brown sugar is generally preferred here for a milder caramel sweetness that allows the pineapple to shine. Dark brown sugar would work for a deeper molasses flavor, but might overpower the delicate fruit notes slightly. Use what you have!

Canned Crushed Pineapple: Why Crushed?: Crushed pineapple is fantastic for this recipe because its small pieces melt into the glaze, infusing it with flavor and creating little pockets of caramelized pineapple on the wings. Drained, it concentrates its flavor and prevents the glaze from becoming too thin.

Soy Sauce: Low Sodium Recommended: Regular soy sauce can make the glaze too salty, especially after reduction. Low sodium allows you to control the seasoning more effectively without sacrificing that essential umami depth. I always opt for Kikkoman Low Sodium Soy Sauce for a balanced flavor.

Garlic: Fresh is Best: Freshly minced garlic provides a pungent, aromatic punch that garlic powder simply can’t replicate. It’s worth the extra minute of chopping!

Ginger: Fresh vs. Ground: Freshly grated ginger offers a bright, spicy Zing! that truly elevates the dish. If you must use ground ginger, use about 1/2 teaspoon for every tablespoon of fresh ginger listed, but prepare for a slightly different, less vibrant flavor.

Rice Vinegar: Tangy Brightness: This mild, slightly sweet vinegar adds essential acidity to balance the sweetness of the brown sugar and pineapple. It’s a key component in creating that irresistible sweet and sour dynamic.

Sriracha (Optional): For A Kick: If you love a little heat, a dash or two of sriracha in the glaze is perfect. It adds a lovely warmth without overwhelming the other flavors. Adjust to your personal spice preference!

Cornstarch: For Glaze Thickness: A small amount of cornstarch helps thicken the glaze just enough so that it clings beautifully to the wings, creating that desirable sticky coating. Without it, your glaze might be too runny.

Step-by-Step Instructions for Perfect Pineapple Wings

Follow these step-by-step photos:

1. Prep the Wings

First things first, get those wings ready! If using whole wings, separate them at the joint into drumettes and flats, discarding the wing tips (or save them for stock!). Pat them aggressively dry with paper towels. This is a crucial step for achieving crispy skin later on. Place the prepped wings in a large bowl.

2. Make the Marinade

In a medium bowl, whisk together the drained crushed pineapple, brown sugar, low sodium soy sauce, minced garlic, grated fresh ginger, rice vinegar, and sriracha (if using). Stir well until the brown sugar is mostly dissolved and all ingredients are thoroughly combined. This is where the magic starts!

3. Marinate the Wings

Pour about two-thirds of the marinade over the dried chicken wings in the large bowl. Reserve the remaining one-third of the marinade for the glaze later. Toss the wings thoroughly to ensure they are all evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

4. Bake the Wings (First Pass)

Preheat your oven to 400°F (200°C). Arrange the marinated wings in a single layer on a greased baking sheet or a baking sheet lined with parchment paper. Make sure not to overcrowd the pan; use two if necessary. Bake for 30 minutes, flipping halfway through, until they are starting to brown and some fat has rendered.

5. Prepare the Glaze and Finish Baking

While the wings are baking, add the reserved marinade to a small saucepan. In a separate small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Add the cornstarch slurry to the saucepan with the reserved marinade. Bring to a simmer over medium heat, stirring constantly, until the glaze thickens to a syrupy consistency. It should coat the back of a spoon. Once the wings have completed their first bake, remove them from the oven. Brush them generously with the prepared pineapple brown sugar glaze. Return to the oven and continue baking for another 15-20 minutes, or until the wings are fully cooked, deeply caramelized, and gloriously sticky. For extra crispiness, you can broil them for the last 2-3 minutes, watching carefully to prevent burning.

Expert Tips for Success

Don’t Overcrowd the Pan: Give those wings space! If they’re too close together, they’ll steam instead of roast, and you’ll miss out on that glorious crispy skin. Use two baking sheets if needed.
Pat Wings Dry for Crispier Skin: This cannot be stressed enough. Moisture is the enemy of crispy skin. Spend a few extra minutes with paper towels; it makes a huge difference.
Adjust Sweetness/Heat to Taste: Love it sweeter? Add a touch more brown sugar to the glaze. Crave more fire? Don’t be shy with the sriracha! Taste and adjust before basting.
Monitor Glaze for Burning: The sugar in the glaze can go from perfectly caramelized to burnt in a flash, especially during the final baking or broiling stage. Keep a close eye on your wings!
Broil for Extra Crisp (Optional): If you want truly restaurant-quality crispiness, a quick blast under the broiler for 2-3 minutes at the very end can work wonders. Just watch them like a hawk!

What to Serve With Brown Sugar Pineapple Wings

These flavorful wings are quite versatile and pair beautifully with a variety of sides to complete your meal:

Rice Varieties: A simple steamed jasmine rice or fluffy white rice is perfect for soaking up any extra glaze. You could also try a coconut rice for an extra tropical twist!
Steamed Vegetables: Broccoli, snap peas, or green beans with a touch of sesame oil provide a fresh, healthy contrast to the rich wings.
Simple Salads: A refreshing cucumber salad with a light vinaigrette or a crisp slaw cuts through the sweetness and richness.
Coleslaw: A creamy or vinegar-based coleslaw offers a textural contrast and a bright, tangy counterpoint.

Storing and Reheating Your Wings

Got leftovers? Lucky you! Here’s how to keep those delicious Brown Sugar Pineapple Wings for later enjoyment.

Refrigeration: Store leftover wings in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Cooked and cooled wings can be frozen in a single layer on a baking sheet until solid, then transferred to a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions: For best results, reheat wings in a preheated oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until crisped and heated through. Avoid the microwave, as it can make the skin rubbery. You can also finish them in an air fryer at 375°F (190°C) for 5-7 minutes for fantastic crispiness.

Frequently Asked Questions (FAQ)

Can I use fresh pineapple?

While you can, I highly recommend against it for this recipe. Canned crushed pineapple is soft enough to break down into the glaze and caramelize beautifully. Fresh pineapple contains enzymes that can break down chicken fibers, potentially making your wings mushy if marinated for too long. Stick with canned for the best results here!

How can I make these spicier?

Easy! Increase the amount of sriracha in the marinade and glaze. You could also add a pinch of red pepper flakes or a dash of your favorite hot sauce during the glazing process.

Can I grill or air fry these wings?

Absolutely! For grilling, pre-bake the wings for 20 minutes to render fat, then finish them on a medium-hot grill, basting with the glaze until cooked through and charred. For air frying, pre-bake or air fry the wings plain at 380°F (195°C) for 20-25 minutes, flipping halfway. Then toss with the thickened glaze and air fry for another 5-7 minutes until sticky and caramelized.

Is marinating overnight necessary?

No, it’s not strictly necessary, but it does deepen the flavor significantly. A minimum of 30 minutes to an hour is fine for good flavor, but if you have the time, a 2-4 hour marinade in the fridge will give you the most impactful results. I wouldn’t go beyond 4-6 hours due to the acidity that could change the chicken’s texture.