
Sweet, tangy, and irresistibly sticky wings glazed with pineapple and teriyaki for an easy three-step oven finish that feeds a crowd.

This recipe for Sticky Pineapple-Teriyaki Chicken Wings is one of those joyful discoveries that turns a simple weeknight meal into a small celebration. I first put this combination together on a rainy evening when I had a craving for something sticky and sweet but did not want to stand over the stove. The bright pineapple juice lifts the deep umami of teriyaki sauce, and the honey provides that lacquered finish that makes every wing finger-licking good. These wings balance sweet, salty, and savory with a hint of ginger heat so well that they reliably vanish at parties.
The method is intentionally simple: a crisp initial bake, a quick glaze, and a finishing bake to set the shine. The texture is what keeps people coming back. The skin crisps in the first bake and the glaze caramelizes in the second, creating that contrast of crunchy edge and sticky coating. I love serving these when friends drop by unexpectedly because the hands-on time is minimal and the payoff is huge. My kids call them party wings and routinely request them for game day and casual dinners alike.
In my experience, the most memorable dinners have been the simplest ones where the food tastes like effort without the fuss. I learned to trust a short initial roast for a crisp base, then apply a sweet glaze that caramelizes quickly. At a recent backyard gathering these made the rounds so fast that I hardly had time to plate them before they disappeared, and that kind of instant approval is why this dish is a staple at my home.
My favorite part of these wings is how the glaze evolves. The first bite is bright pineapple, the mid-palate is savory teriyaki, and the finish is sweet honey with a warm ginger note. Family members always comment on the shine and how the meat stays juicy under the sticky coating. I find that resting the wings for 3 to 5 minutes after baking helps the glaze adhere and avoids burning fingers during the first enthusiastic reach for a wing at the table.
Cool wings to room temperature for no more than two hours before refrigerating. Store in an airtight container layered with parchment to prevent sticking. Refrigerated wings keep 2 to 3 days; reheat in a 325 degree oven on a wire rack for 10 to 12 minutes to re-crisp the skin. For freezing, flash freeze wings on a tray for 1 hour, then transfer to a freezer bag and keep for up to 2 months. Thaw overnight in the refrigerator and reheat gently to preserve texture.
If you need to swap ingredients, use tamari instead of soy sauce to make the dish gluten-free, and exchange teriyaki for a lower-sodium variety if salt is a concern. Replace honey with maple syrup for a slightly earthier sweetness, or use a sugar-free syrup for a lower-carb option. Canned pineapple juice can be substituted with orange juice for less tartness, though the flavor profile will shift toward citrus rather than tropical. Freshly grated ginger and minced garlic are always preferable to dried for a brighter taste.
Serve the wings hot with long-stemmed pickles or quick-pickled cucumbers to cut through the sweetness. Steamed jasmine rice or coconut rice pairs well, and a crunchy slaw with lime and cilantro brightens the plate. For a party platter, arrange wings around a bowl of the warmed extra glaze and garnish with toasted sesame seeds and thinly sliced scallions. Offer napkins and finger bowls—these get sticky in the best way.
These wings are a modern fusion of Pacific and East Asian influences. Teriyaki is a Japanese technique and flavor profile that uses a sweetened soy glaze. Pineapple adds a tropical note common in Hawaiian and Southeast Asian cuisines where fruit is paired with savory proteins. The sticky-sweet finish is also reminiscent of several American party-food traditions where sweet glazes are used to create a finger-friendly, shareable dish.
In summer, swap canned pineapple juice for fresh pressed juice and finish with charred pineapple rings on the grill. In winter, deepen the glaze with a splash of dark soy and a teaspoon of molasses for a richer profile. For autumn gatherings, fold in a tablespoon of apple cider to the glaze for a fruit-forward warmth that echoes seasonal produce.
For meal prep, bake the wings through the initial step and cool before storing. Keep the glaze separate and warm slightly before brushing and finishing during serving day. Portion into single-serve containers with rice and slaw for grab-and-go lunches. Use microwave-safe containers for reheating, then finish under a hot broiler for one to two minutes to reestablish the glaze shine.
These wings are a reliable crowd pleaser because they are simple to prepare and impossible to resist. Try them as written first, then experiment with heat levels and citrus additions to make them your own. There is something comforting about a sticky, well-balanced wing that brings people together around the table.
Pat wings dry before baking to promote crisp skin and better glaze adhesion.
Use a pastry brush to apply glaze in thin layers to avoid pooling and burning.
Watch the final bake closely; sugar in the glaze can burn quickly in a hot oven.
If using a rack over the baking sheet, fat renders away from the wings for a crisper result.
This nourishing sticky pineapple-teriyaki chicken wings in 3 steps recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 325 degree Fahrenheit oven to restore crispness.
Use tamari and gluten-free teriyaki to make the glaze gluten-free. Confirm labels for all bottled sauces.
This Sticky Pineapple-Teriyaki Chicken Wings in 3 Steps recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or foil and arrange wings in a single layer. Pat wings dry to encourage crisping.
Bake wings for 20 to 25 minutes, flipping once halfway, until skin tightens and edges begin to brown. This renders fat and creates a base for glazing.
Whisk pineapple juice, teriyaki, honey, soy, garlic, ginger, and pepper. Brush wings with glaze and bake 12 to 15 minutes until sticky and caramelized. Serve hot with extra sauce.
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This recipe looks amazing! Can't wait to try it.
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