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Brown Sugar Pineapple-Glazed Wings – Brown Sugar Pineapple Wings
Brown Sugar Pineapple Wings are the ultimate crowd-pleaser that combines sweet, tangy, and savory flavors in every bite. These sticky, glazed wings feature a perfect balance of tropical pineapple sweetness and rich brown sugar caramelization that creates an irresistible coating. The marinade infuses the chicken with incredible flavor while the glaze adds that signature glossy finish everyone loves.
Why You'll Love This Recipe
- Perfect balance of sweet and savory flavors that appeals to all taste preferences
- Easy preparation method that requires minimal hands-on time once marinated
- Impressive presentation with glossy, caramelized coating that looks restaurant-quality
- Versatile recipe that works for game day, parties, or weeknight dinners
- Make-ahead friendly marinade that can be prepared hours in advance
Why Brown Sugar Pineapple Wings Are the Perfect Game Day Recipe
These wings deliver everything you want in a game day appetizer. The sticky glaze won’t drip everywhere, making them perfect finger food for watching sports. The sweet and tangy flavor profile appeals to both kids and adults, ensuring everyone at your gathering will be satisfied.
The preparation method allows you to do most of the work ahead of time. You can marinate the wings in the morning and have them ready to bake when guests arrive. The aroma alone will have everyone gathering in the kitchen, creating that perfect party atmosphere.
Unlike traditional buffalo wings, these offer a unique flavor that stands out from typical game day fare. The pineapple adds a tropical twist that’s refreshing and unexpected, while the brown sugar creates that addictive caramelized coating that keeps people coming back for more.
What You’ll Need for Perfect Brown Sugar Pineapple Wings
Ingredients
- 5 pounds fresh chicken wings (whole or separated)
- ¼ cup grape juice (instead of dry sherry)
- 3 6-ounce cans pineapple juice, divided
- ½ cup brown sugar, divided
- 2 tablespoons orange juice
- ¼ cup freshly squeezed lime juice
- Zest of one lime
- 1/3 cup soy sauce
- 1/3 cup light oil (sunflower or grapeseed)
- 1 teaspoon hot sauce
- 2 tablespoons freshly grated ginger
- 2 tablespoons freshly grated garlic
- ½ cup fresh cilantro with stems
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 1 tablespoon corn starch
- Canned pineapple chunks (optional, for serving)
Tools
- High-speed blender for marinade
- Large gallon-size zip-lock bags
- Sheet tray with wire rack
- Small saucepan for glaze reduction
- Pastry brush for glazing
- Sharp knife for wing separation
How to Make Brown Sugar Pineapple-Glazed Wings
| Step 1 – Prepare Wings: | Rinse wings under cold water and pat dry. If whole, separate at joints using a sharp knife, cutting between drumette and wingette. Save wing tips for stock. |
| Step 2 – Make Marinade: | In blender, combine grape juice, two cans pineapple juice, ¼ cup brown sugar, orange juice, lime juice, lime zest, soy sauce, oil, hot sauce, ginger, garlic, cilantro, salt, cumin, coriander, and black pepper. Blend until smooth. |
| Step 3 – Marinate Wings: | Place wings in gallon zip-lock bag with 2 cups of marinade. Marinate exactly 30 minutes – no longer to prevent over-tenderizing. |
| Step 4 – Preheat Oven: | Set oven to 325°F while wings marinate. |
| Step 5 – Prepare Glaze: | In saucepan, combine remaining marinade, third can of pineapple juice, and remaining ¼ cup brown sugar. Bring to slow boil. |
| Step 6 – Reduce Glaze: | Cook glaze for 15-20 minutes until reduced to 1½ cups. |
| Step 7 – Thicken Glaze: | Mix cornstarch with water to create slurry. Add to hot glaze and stir until thick like maple syrup. Set aside. |
| Step 8 – Prepare Pan: | Line sheet tray with foil, place wire rack on top, and spray with cooking spray. |
| Step 9 – Drain Wings: | After 30 minutes, drain wings in colander and discard marinade. |
| Step 10 – Initial Bake: | Arrange wings on prepared rack, cover with parchment and foil. Bake 30 minutes at 325°F. |
| Step 11 – Increase Heat: | Remove wings and increase oven to 425°F. Be careful of accumulated liquids in pan. |
| Step 12 – Glaze Wings: | Brush both sides of wings with glaze, arrange skin-side up. Reserve ¼ cup glaze for final coating. |
| Step 13 – Final Bake: | Bake uncovered at 425°F for 25-30 minutes until sticky and lightly browned. |
| Step 14 – Finish and Serve: | Brush with remaining glaze and serve hot with pineapple chunks if desired. |
Chef's Helpful Tips
- Don’t over-marinate the wings as the acid can make the meat mushy – 30 minutes is perfect
- Use a wire rack to ensure even cooking and prevent soggy bottoms
- Reserve some glaze before brushing wings to avoid cross-contamination
- Let the glaze reduce properly for the right consistency – it should coat the back of a spoon
- Brush glaze on hot wings for better adhesion and glossy finish
Serving and Storage Tips for Brown Sugar Pineapple Wings
Serving Tips
Serve these wings immediately while they’re hot and the glaze is still sticky. Arrange them on a large platter with pineapple chunks and fresh cilantro for garnish. Provide plenty of napkins since the glaze can be deliciously messy.
For parties, consider setting up a small station with wet wipes and paper towels nearby. The wings pair beautifully with other chicken dishes for a complete meal spread.
Store leftover wings in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore the crispy exterior. The glaze may need a light brush of fresh mixture to restore its shine.
Mistakes to Avoid while making Brown Sugar Pineapple Wings
The biggest mistake is over-marinating the wings. The acidic pineapple juice will break down the protein too much if left longer than 30 minutes, resulting in mushy texture.
Don’t skip the wire rack setup. Placing wings directly on the pan creates steam and prevents proper browning. The rack allows air circulation for even cooking and crispy skin.
Another common error is not reducing the glaze enough. A thin glaze won’t stick properly and will run off the wings. The consistency should be thick enough to coat the wings without dripping excessively.
Avoid brushing raw chicken marinade onto cooked wings. Always use fresh glaze that hasn’t touched raw chicken to prevent food safety issues.
You Must Know
- Internal temperature must reach 165°F for food safety – use a meat thermometer to check
- Fresh ginger and garlic provide much better flavor than powdered versions
- The two-stage cooking process ensures juicy meat with crispy, glazed skin
- Grape juice substitutes perfectly for sherry while maintaining the flavor profile
Suggestions for Brown Sugar Pineapple Wings
Try variations by adding different spices to the marinade. A pinch of Chinese five-spice creates an Asian fusion twist, while smoked paprika adds depth. For heat lovers, increase the hot sauce or add fresh jalapeños to the marinade.
These wings work beautifully with other tropical flavors. Consider serving alongside Hawaiian-style dishes for a themed meal.
For a complete dinner, pair with coconut rice and grilled vegetables. The sweet glaze complements seafood dishes beautifully for surf and turf combinations.
Consider making a double batch since these wings disappear quickly. The marinade can be prepared in advance and frozen for future use. For dessert, try pairing with light, fluffy cakes to balance the rich flavors.
FAQs:
Yes, you can marinate the wings up to 4 hours in advance, but don’t exceed this time. The cooked wings can be reheated in a 350°F oven for 10-15 minutes to restore crispiness.
Use a wire rack during baking to allow air circulation, and make sure wings are completely dry before marinating. The two-stage cooking process at different temperatures ensures crispy skin.
Absolutely! Grill over medium heat for 20-25 minutes, turning frequently. Apply the glaze during the last 5 minutes to prevent burning the sugars.
The internal temperature should reach 165°F when checked with a meat thermometer. The skin should be golden brown and the glaze should be sticky and caramelized.
Yes, but thaw them completely first and pat very dry. Frozen wings tend to release more moisture, which can affect the final texture and glaze adhesion.
Conclusion
Brown Sugar Pineapple Wings offer the perfect combination of sweet, tangy, and savory flavors that make them irresistible for any occasion. The two-stage cooking method ensures juicy meat with perfectly crispy, glazed skin that rivals any restaurant.
With proper preparation and attention to timing, these wings become the star of any gathering. The tropical twist sets them apart from ordinary wings, while the make-ahead friendly nature makes entertaining stress-free. Try this recipe for your next party and watch them disappear faster than you can make them!
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📖 Recipe Card
Brown Sugar Pineapple Glazed Wings Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8-10 servings 1x
Description
Sweet and tangy brown sugar pineapple wings with a sticky glaze that creates the perfect balance of tropical flavors and caramelized coating.
Ingredients
- 5 pounds fresh chicken wings (whole or separated)
- ¼ cup grape juice (instead of dry sherry)
- 3 6-ounce cans pineapple juice, divided
- ½ cup brown sugar, divided
- 2 tablespoons orange juice
- ¼ cup freshly squeezed lime juice
- Zest of one lime
- 1/3 cup soy sauce
- 1/3 cup light oil (sunflower or grapeseed)
- 1 teaspoon hot sauce
- 2 tablespoons freshly grated ginger
- 2 tablespoons freshly grated garlic
- ½ cup fresh cilantro with stems
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 1 tablespoon corn starch
- Canned pineapple chunks (optional, for serving)
Instructions
- Rinse wings under cold water and pat dry. If whole, separate at joints using a sharp knife, cutting between drumette and wingette. Save wing tips for stock.
- In blender, combine grape juice, two cans pineapple juice, ¼ cup brown sugar, orange juice, lime juice, lime zest, soy sauce, oil, hot sauce, ginger, garlic, cilantro, salt, cumin, coriander, and black pepper. Blend until smooth.
- Place wings in gallon zip-lock bag with 2 cups of marinade. Marinate exactly 30 minutes – no longer to prevent over-tenderizing.
- Set oven to 325°F while wings marinate.
- In saucepan, combine remaining marinade, third can of pineapple juice, and remaining ¼ cup brown sugar. Bring to slow boil.
- Cook glaze for 15-20 minutes until reduced to 1½ cups.
- Mix cornstarch with water to create slurry. Add to hot glaze and stir until thick like maple syrup. Set aside.
- Line sheet tray with foil, place wire rack on top, and spray with cooking spray.
- After 30 minutes, drain wings in colander and discard marinade.
- Arrange wings on prepared rack, cover with parchment and foil. Bake 30 minutes at 325°F.
- Remove wings and increase oven to 425°F. Be careful of accumulated liquids in pan.
- Brush both sides of wings with glaze, arrange skin-side up. Reserve ¼ cup glaze for final coating.
- Bake uncovered at 425°F for 25-30 minutes until sticky and lightly browned.
- Brush with remaining glaze and serve hot with pineapple chunks if desired.
Notes
- Don’t over-marinate the wings as the acid can make the meat mushy – 30 minutes is perfect
- Use a wire rack to ensure even cooking and prevent soggy bottoms
- Reserve some glaze before brushing wings to avoid cross-contamination
- Let the glaze reduce properly for the right consistency – it should coat the back of a spoon
- Internal temperature must reach 165°F for food safety
- Fresh ginger and garlic provide much better flavor than powdered versions
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4-5 wings
Keywords: pineapple glazed chicken wings, sweet and savory wings, game day appetizers, tropical chicken wings, sticky glazed wings, party finger foods, caramelized chicken wings, brown sugar chicken
