Sticky Pineapple Honey Wings
Oven-baked chicken wings coated in a sweet, tangy and lightly spicy glaze made with honey, pineapple, ginger and garlic.
Equipment
- aluminum foil
- Baking sheet
- Large bowl
- Measuring cups
- Measuring spoons
- Small saucepan
- Tongs
- Wire rack
Ingredients
- 2 pounds chicken wings separated into flats and drumettes
- ½ cup honey
- ½ cup pineapple juice
- ¼ cup soy sauce or gluten-free tamari
- 2 tablespoons apple cider vinegar
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with aluminum foil.
- Place a wire rack over the baking sheet.
- Pat the chicken wings completely dry.
- Season the wings lightly with salt and black pepper.
- Arrange them in a single layer on the wire rack.
- Bake for 20 minutes.
- Turn the wings with tongs.
- Continue baking for 15 minutes.
- Combine the honey, pineapple juice, soy sauce, apple cider vinegar, garlic, ginger and optional red pepper flakes in a small saucepan.
- Bring the mixture to a gentle simmer over medium heat.
- Cook for 10 to 15 minutes.
- Stir regularly until the glaze has reduced and lightly coats the back of a spoon.
- Reserve approximately one-third of the glaze in a clean bowl for serving.
- Brush the remaining glaze over the wings.
- Return the wings to the oven.
- Bake for another 8 to 10 minutes.
- Turn and glaze the wings once during the final cooking time.
- Check that the chicken has reached at least 165°F (74°C).
- Serve hot with the reserved glaze.
Notes & Wine Advice
Serving Suggestions
Serve the wings with steamed rice, coleslaw, grilled pineapple or a crisp cucumber salad. They also work well as part of a Barbecue or game-day spread.Recipe Notes
Drying the wings and baking them on a wire rack improves browning. The original temperature of 400°F was usable, but 425°F creates better edges before applying the wet glaze. Reserve any dipping glaze before it touches the chicken or the basting brush.Dietary Information
The recipe contains soy and may contain wheat when prepared with regular soy sauce. Use certified gluten-free tamari for a Gluten-Free and wheat-free version. It contains no dairy, lactose, eggs or nuts when prepared with suitable products. Use certified chicken and condiments when halal or kosher certification is required.Nutrition Information
The values include the chicken skin and complete quantity of glaze. The original estimate understated the calories, sugar and sodium for four servings. Honey provides most of the sugar, while soy sauce contributes most of the sodium. Actual intake may be lower when some glaze remains unused.Variations
Add extra red pepper flakes or hot sauce for more heat. Replace part of the pineapple juice with fresh lime juice for a sharper glaze. Boneless chicken pieces can also be used, but their cooking time will differ.Storage
Refrigerate leftover wings and glaze separately within 2 hours. Use them within 3 days. Reheat the wings to 165°F (74°C) in an oven or air fryer. Bring leftover glaze to a full simmer before serving it again.Wine Advice
A fragrant Gewürztraminer complements the pineapple, honey and ginger while handling the optional chili heat. A fruity Rosé provides a fresher alternative for outdoor meals and balances the sweet glaze with gentle acidity. Serve either wine chilled at approximately 8–10°C.Nutrition values
Serving: 6 wing pieces with glaze | Calories: 515 kcal | Carbohydrates: 37 g | Protein: 34 g | Fat: 25 g | Saturated Fat: 6 g | Sodium: 1050 mg | Sugar: 34 g