Sticky chicken wings glazed in pineapple, brown sugar, soy, and ginger. Tangy, sweet, and easy for weeknight dinners.

Preparation Time 15 min –  Cooking Time 30 min –  Overall Time 45 min

Ingredients

Main
900 g chicken wings, separated into drumettes and flats
Marinade
120 ml pineapple juice
60 ml soy sauce
55 g brown sugar
2 cloves garlic, finely minced
1 tsp freshly grated ginger
Sauce
60 ml pineapple chunks
8 g cornstarch
30 ml water
Salt, to taste
Black pepper, to taste

Steps

Preheat the oven to 200°C and line a baking sheet with parchment paper.
In a large bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is dissolved.
Add chicken wings to the marinade, ensuring even coating. Cover and refrigerate for at least 30 minutes.
Arrange marinated wings in a single layer on the prepared baking sheet. Season with salt and black pepper. Bake for 25–30 minutes, or until the chicken is fully cooked and the skin is golden.
While the chicken bakes, mix cornstarch and water in a small bowl, forming a smooth slurry.
Transfer the remaining marinade to a saucepan over medium heat. Add pineapple chunks and bring to a gentle simmer. Gradually pour in the cornstarch slurry, stirring continuously, until the sauce thickens.
Remove the wings from the oven. Transfer to a serving bowl and toss thoroughly with the warm pineapple sauce. Serve immediately, garnished as desired.

Tips
For maximized flavor, marinate chicken wings overnight in the refrigerated marinade.
Required Tools
Baking sheet
Large mixing bowl
Saucepan
Parchment paper

Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Soy (check ingredients for additional potential allergens)

Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
Calories: 310
Fats: 20 g
Carbohydrates: 15 g
Proteins: 25 g