Why Make This Recipe
Brown Sugar Pineapple Wings Chicken is an exciting dish that brings together sweet and savory flavors. It’s perfect for gatherings, parties, or a cozy family dinner. The sticky, sweet sauce made with brown sugar and pineapple juice delivers a unique taste that pairs wonderfully with crispy chicken wings. If you love finger foods that are packed with flavor, this recipe will hit the spot!
How to Make Brown Sugar Pineapple Wings Chicken
Ingredients:
- 900 g chicken wings, separated into drumettes and flats
- 120 ml pineapple juice
- 60 ml soy sauce
- 55 g brown sugar
- 2 cloves garlic, finely minced
- 1 tsp freshly grated ginger
- 60 ml pineapple chunks
- 8 g cornstarch
- 30 ml water
- Salt, to taste
- Black pepper, to taste
Directions:
- 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 dissolves.
- Add chicken wings to the marinade, ensuring each wing is well coated. Cover and refrigerate for at least 30 minutes.
- Arrange the 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 to form 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 wings from the oven. Transfer them to a serving bowl and toss thoroughly with the warm pineapple sauce. Serve immediately, garnished as desired.
How to Serve Brown Sugar Pineapple Wings Chicken
These delicious wings are best served hot. You can enjoy them as an appetizer, snack, or main dish. Pair them with a side of rice or a fresh salad for a complete meal. They’re also great with a cold drink!
How to Store Brown Sugar Pineapple Wings Chicken
If you have leftovers, allow them to cool completely before placing them in an airtight container. They will stay fresh in the refrigerator for up to three days. You can reheat them in the oven or microwave when you’re ready to eat again.
Tips to Make Brown Sugar Pineapple Wings Chicken
- For extra flavor, let the chicken marinate overnight.
- Make sure to coat the wings evenly with the sauce to get maximum sweetness.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C.
Variations
You can spice things up by adding some chili flakes or hot sauce to the marinade for a nice kick. Alternatively, try using other types of meat, like drumsticks or boneless chicken, for a different experience.
FAQs
Can I use frozen chicken wings for this recipe?
Yes, you can use frozen chicken wings. Just make sure to thaw them fully before marinating and cooking.
What if I don’t have pineapple chunks?
No problem! You can omit the pineapple chunks or use fresh or canned pineapple slices cut into smaller pieces.
Can I grill the wings instead of baking them?
Absolutely! Grilling the wings can add a nice smoky flavor. Just make sure to cook them thoroughly and baste them with the marinade for extra flavor.
Brown Sugar Pineapple Wings Chicken
Ingredients
Main Ingredients
- 900 g chicken wings, separated into drumettes and flats
- 120 ml pineapple juice
- 60 ml soy sauce
- 55 g brown sugar
- 2 cloves garlic, finely minced
- 1 tsp freshly grated ginger
- 60 ml pineapple chunks
- 8 g cornstarch
- 30 ml water
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- 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 dissolves.
- Add chicken wings to the marinade, ensuring each wing is well coated. Cover and refrigerate for at least 30 minutes.
Cooking
- Arrange the 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 to form 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 wings from the oven. Transfer them to a serving bowl and toss thoroughly with the warm pineapple sauce. Serve immediately, garnished as desired.