Description
Sweet and tangy brown sugar pineapple wings with a sticky glaze that creates the perfect balance of tropical flavors and caramelized coating.
Ingredients
Scale
- 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