Introduction

Hey there, friend! Are you ready for a recipe that’s going to make your taste buds sing and become an instant favorite in your house? These Sticky Brown Sugar Pineapple Chicken Wings are exactly that kind of magic. They’re the kind of wings that disappear fast at any gathering, leaving everyone asking for the recipe. They hit all the right notes: sweet, tangy, savory, with just a hint of warmth from the ginger and optional chili flakes. And the best part? They are ridiculously easy to whip up. Forget complicated fryer setups or fussy techniques; we’re keeping it simple and delicious here. This is comfort food, party food, and craving-satisfying food all rolled into one!

Why You’ll Love This Recipe

Fast
Easy
Giftable
Crowd-pleasing

Ingredients

Gather ’round! You probably have most of these goodies in your pantry already. Here’s what you’ll need to make these irresistible wings:

2 lbs chicken wings, split and tips removed: The base of our sticky deliciousness! You can often find these pre-split as “party wings,” which saves you a step.
1 cup pineapple juice: This is where our tropical twist comes from. It adds sweetness and a lovely tang that cuts through the richness.
1/2 cup brown sugar, packed: Hello, sticky glaze! Brown sugar gives us that deep, caramelized sweetness. Light or dark brown sugar works beautifully.
1/4 cup soy sauce: Brings in the savory, umami depth that balances the sweet pineapple and sugar. Low-sodium is great if you’re watching salt intake.
2 tablespoons ketchup: Trust me on this one! Ketchup adds a touch of acidity, sweetness, and body to the sauce that really rounds out the flavor.
1 tablespoon apple cider vinegar: A little splash of vinegar brightens everything up and keeps the sauce from being too sweet.
2 cloves garlic, minced: Because… garlic. Enough said!
1/2 teaspoon ground ginger: Ginger and pineapple are a match made in heaven! It adds a warm, slightly peppery note.
1/2 teaspoon chili flakes (optional for heat): If you like a little kick to your sweet and savory, add these in! You can adjust the amount based on how much heat you love.
1 tablespoon cornstarch: Our magical thickener! This is what transforms the liquid sauce into a glossy, sticky glaze.
1 tablespoon water: To mix with the cornstarch to create a smooth slurry before adding it to the sauce.
Salt and pepper to taste: Just a little sprinkle to season the wings themselves before they cook.
Green onions and sesame seeds, for garnish: For a pretty finish and a little extra flavor and texture. Don’t skip this if you can help it!

How to Make It

Alright, let’s get cooking! Making these sticky wings is super straightforward. Just follow these simple steps:

Okay, let’s get those wings ready! First things first, pat your chicken wings really dry with paper towels. This is a pro tip for getting crispy skin if you’re baking them! Give them a little sprinkle of salt and pepper.
Now, let’s cook ’em. I like to bake mine because it’s easy cleanup and pretty hands-off! Lay the seasoned wings out on a baking sheet. If you have a wire rack that fits inside, definitely use it! It helps the air circulate for maximum crispiness all around. Pop them in a preheated oven at 400°F (200°C) for about 40-45 minutes, flipping them halfway through, until they’re nice and golden brown and cooked through.
While the wings are doing their thing, let’s whip up that amazing sticky sauce! In a medium saucepan, whisk together the pineapple juice, brown sugar, soy sauce, ketchup, apple cider vinegar, minced garlic, ground ginger, and chili flakes (if you’re using them!). Bring this mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it bubble away gently for 5-7 minutes to let the flavors meld and concentrate a little.
Time to make it sticky! In a small bowl, whisk together the cornstarch and water until there are no lumps – this is your slurry. Slowly pour the slurry into the simmering sauce in the saucepan, whisking constantly. Keep stirring as it thickens up into a gorgeous, glossy glaze. This usually only takes a minute or two. Remove the sauce from the heat once it’s thick enough to coat the back of a spoon.
Once your wings are done and looking beautifully crispy from the oven, transfer them to a big bowl. Pour that warm, sticky glaze all over them and toss gently with tongs until every single wing is coated in sticky goodness.
Pile them high on a platter! Sprinkle generously with sliced green onions and sesame seeds for that extra pop of flavor and a beautiful presentation. Serve immediately and prepare for compliments!

Substitutions & Additions

This recipe is super flexible! Feel free to play around and make it your own:

Different Chicken Cuts: Don’t have wings? This sauce is absolutely fantastic on chicken thighs, drumsticks, or even chicken breast cut into bite-sized pieces (adjust cooking time accordingly).
Other Juices: Not a huge pineapple fan? Try orange juice for a different citrusy-sweet base. Apple juice could also work for a more autumnal vibe.
Amp Up the Heat: Want more fire? Add an extra pinch (or more!) of chili flakes, a dash of hot sauce like Sriracha, or even a minced jalapeño to the sauce while it simmers.
Sweeter or Less Sweet: Adjust the brown sugar slightly to your preference. Remember the pineapple juice also adds sweetness.
Add Veggies: For an easy sheet pan meal, toss some quick-cooking veggies like broccoli florets, bell pepper chunks, or snap peas on the baking sheet with the wings during the last 15-20 minutes of cooking.

Tips for Success

Want to make sure your sticky wings turn out perfect every time? Keep these tips in mind:

Pat Those Wings Dry! I know I said it before, but it’s so important, especially if you’re baking. Dry skin = crispy skin. End of story!
Don’t Overcrowd the Pan: Give your wings space on the baking sheet. If they’re too close together, they’ll steam instead of crisp up nicely. Use two sheets if needed.
Watch the Sauce: Simmer the sauce gently and stir constantly after adding the cornstarch slurry to prevent lumps and ensure smooth thickening. It should be thick enough to coat the back of a spoon, but not like jelly.
Sauce Ahead Option: You can make the sauce (everything but the cornstarch slurry) a day ahead and store it in the fridge. When ready, just heat it up in the saucepan and then whisk in the slurry to thicken.

How to Store It

If you happen to have any leftovers (a big IF!), here’s how to keep them:

Cool Down: Let any leftover wings cool completely at room temperature before packing them away.
Airtight Container: Store them in an airtight container in the refrigerator.
Shelf Life: They’ll stay good for about 3-4 days in the fridge.
Reheating: Reheat gently in the microwave, but for the best texture, pop them back into a toaster oven or conventional oven at around 300°F (150°C) until they’re heated through. The sauce might become a little less sticky upon reheating, but they’ll still be super tasty!

FAQs

Got questions? I’ve got answers!

Q: Can I fry the wings instead of baking?

A: Absolutely! If you prefer frying, cook the wings in oil using your favorite method until they are fully cooked and crispy. Then, transfer them to a bowl and toss with the warm sticky glaze as directed.

Q: How can I make the sauce spicier?

A: Easy! Just add a little more chili flakes when you’re simmering the sauce, or stir in a dash of your favorite hot sauce at the end.

Q: Can I make this recipe gluten-free?

A: Yes! Swap the regular soy sauce for a gluten-free soy sauce or tamari. Always double-check that any other ingredients you use (like ketchup) are also certified gluten-free.

Q: Can I use frozen chicken wings?

A: You sure can! Just make absolutely certain they are fully thawed before you pat them dry, season them, and cook them. Thawing properly is key for even cooking and good texture.

Give these Sticky Brown Sugar Pineapple Chicken Wings a try! I just know you’re going to love them as much as I do. They’re sweet, they’re savory, they’re sticky, and they are downright delicious. Happy cooking, friends!

Sticky Brown Sugar Pineapple Chicken Wings

Ridiculously easy, sweet, tangy, and savory chicken wings that are perfect for gatherings and guaranteed to disappear fast. Baked for simplicity and coated in a glossy, sticky glaze.

Print Recipe Pin Recipe

Cook Time 45

Equipment

Baking Sheet
Wire rack (optional)
Medium saucepan
Small bowl
Tongs
Platter

Ingredients

Hauptzutaten

2 lbs chicken wings split and tips removed
1 cup pineapple juice
0.5 cup brown sugar packed
0.25 cup soy sauce low-sodium is great
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic minced
0.5 teaspoon ground ginger
0.5 teaspoon chili flakes (optional for heat)
1 tablespoon cornstarch
1 tablespoon water
Salt to taste
Pepper to taste
Green onions sliced, for garnish
Sesame seeds for garnish

Instructions

Pat your chicken wings really dry with paper towels. Give them a little sprinkle of salt and pepper.
Lay the seasoned wings out on a baking sheet (use a wire rack if you have one). Pop them in a preheated oven at 400°F (200°C) for about 40-45 minutes, flipping them halfway through, until they're nice and golden brown and cooked through.
While the wings are cooking, whisk together the pineapple juice, brown sugar, soy sauce, ketchup, apple cider vinegar, minced garlic, ground ginger, and chili flakes (if using) in a medium saucepan. Bring this mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it bubble away gently for 5-7 minutes to let the flavors meld and concentrate.
In a small bowl, whisk together the cornstarch and water until there are no lumps – this is your slurry. Slowly pour the slurry into the simmering sauce, whisking constantly. Keep stirring as it thickens up into a gorgeous, glossy glaze. This usually only takes a minute or two. Remove the sauce from the heat once it's thick enough to coat the back of a spoon.
Once your wings are done and looking beautifully crispy, transfer them to a big bowl. Pour that warm, sticky glaze all over them and toss gently with tongs until every single wing is coated.
Pile them high on a platter! Sprinkle generously with sliced green onions and sesame seeds for garnish. Serve immediately.

Notes

Tips for Success:
- Pat wings very dry for crispy skin.
- Don't overcrowd the baking pan; use two if needed.
- Simmer sauce gently and stir constantly after adding cornstarch slurry to prevent lumps.
- You can make the sauce (without cornstarch) ahead of time and thicken when ready to use.

Storage:
- Cool leftovers completely before storing in an airtight container in the refrigerator.
- Keeps for 3-4 days in the fridge.
- Reheat gently in microwave or oven (300°F/150°C) for best texture.