Brown Sugar Pineapple Wings Chicken

If you’ve ever found yourself craving wings that go beyond the usual buffalo or BBQ flavors, you’re in for a real treat with these Brown Sugar Pineapple Chicken Wings. They’re sticky, sweet, tangy, and packed with a tropical twist that’ll have everyone reaching for seconds—maybe thirds! This is one of those recipes that seems a little fancy with its caramelized glaze and hints of ginger and garlic, but I promise it’s ridiculously easy to whip up in your own kitchen.

There’s something about the combination of pineapple juice and brown sugar that makes these wings extra special. The natural acidity of the pineapple cuts through the richness of the chicken, while the brown sugar creates a glossy, caramelized finish that clings to every crispy bite. I first tried a version of these wings at a summer get-together a few years ago and knew I had to come up with a homemade version that would hit the same flavor notes. After some trial and error, this recipe became a go-to, especially when I’m hosting game nights or need something a little fun for dinner that still feels easy and manageable.

Whether you’re making them for a party, a family movie night, or just because it’s Tuesday and wings sounded good (no judgment here!), these Brown Sugar Pineapple Wings are going to be your new favorite. And yes, they’re oven-baked—but you’d never know it from how perfectly crispy they get!

Let’s dive into how to make them!

Ingredients You’ll Need:

• 2 pounds chicken wings, split and tips removed

• 1 tablespoon oil

• Salt and pepper, to taste

• 1 cup pineapple juice

• ⅓ cup packed brown sugar

• ¼ cup soy sauce

• 1 tablespoon apple cider vinegar

• 2 cloves garlic, minced

• 1 teaspoon fresh grated ginger

• 1 tablespoon cornstarch mixed with 1 tablespoon water (this is your slurry)

• Optional: chopped green onions or sesame seeds for garnish

STEP 1: PREP AND BAKE THE WINGS

Start by preheating your oven to 400°F (200°C). You’ll want to line a baking sheet with foil—trust me, this makes cleanup so much easier—and place a wire rack on top. Give the rack a light spray with non-stick cooking spray so the wings won’t stick.

Now take your chicken wings and pat them dry with paper towels. This is super important if you want them to crisp up in the oven. Moisture is the enemy of crispy skin! Once they’re dry, toss the wings with the oil, salt, and pepper until evenly coated.

Arrange the wings in a single layer on the wire rack, making sure they’re not overlapping. Pop them in the oven and bake for 40 to 45 minutes. Flip them about halfway through so they get golden and crispy on all sides.

STEP 2: MAKE THE STICKY SWEET GLAZE

While the wings are baking, it’s time to make that crave-worthy glaze. In a small saucepan, combine the pineapple juice, brown sugar, soy sauce, apple cider vinegar, garlic, and fresh ginger. Set the pan over medium heat and bring everything to a gentle simmer, stirring every now and then to make sure the sugar dissolves and the flavors mingle.

Let it simmer away for about 10 minutes. You’ll notice the sauce starts to reduce and deepen in color. Now stir in the cornstarch slurry (that’s just the cornstarch and water mixed together). Keep simmering for another few minutes until the glaze thickens up nicely—it should coat the back of a spoon.

Once it’s thick and glossy, go ahead and remove it from the heat. You can let it sit while your wings finish baking.

STEP 3: COAT AND CARAMELIZE THE WINGS

Once your wings are done baking and looking golden and crispy, pull them out and transfer them into a big mixing bowl. Pour that luscious brown sugar pineapple glaze right over the top and toss them gently until every wing is coated.

Then, arrange the glazed wings back on the wire rack and return them to the oven for another 5 to 7 minutes. This quick trip back into the heat helps the glaze set and caramelize a little bit more, giving you that perfect sticky finish.

Brown Sugar Pineapple Chicken Wings – Part 2: Finishing Touches, Tips, and Flavor Boosts

So now that your wings have had that final oven blast and are looking all glossy and golden, it’s time for the fun part—serving them up! Whether you’re setting them out on a game-day platter or making them the centerpiece of a casual dinner, these wings always bring the flavor.

What I love most about this recipe is how versatile it is. You can keep it simple and serve the wings as-is, or get a little creative with your presentation and pairings. There’s also plenty of room to tweak the flavor depending on what your crowd likes—sweet, spicy, savory, smoky, or a mix of all the above.

Before we get into serving ideas and fun variations, let’s quickly wrap up the last part of the cooking process.

STEP 4: GARNISH AND SERVE

After that final 5–7 minute bake to set the glaze, remove the wings from the oven and let them rest for a couple of minutes. This gives the glaze a chance to firm up a bit and become that sticky, finger-licking coating we’re after.

If you want to take things up a notch, sprinkle your wings with some chopped green onions or a pinch of sesame seeds right before serving. The green onions add a little brightness and crunch, while sesame seeds give a subtle nutty finish.

Now you’re ready to serve them warm—straight from the tray, on a platter, or even tossed into a large bowl for a casual, help-yourself setup.

Tips for Perfect Pineapple Wings Every Time

Now let’s talk about some quick tips and ideas to help you make this recipe work for your taste and schedule:

1. Don’t Skip Drying the Wings

It might seem like a minor step, but patting the wings dry before baking makes a huge difference. Excess moisture can prevent them from crisping up in the oven, and you want that golden, slightly crunchy exterior to hold onto the glaze.

2. Use Fresh Ginger If You Can

Freshly grated ginger brings a bright, zesty note to the glaze that powdered ginger just can’t match. It plays so well with the pineapple and garlic for that bold, tropical flavor.

3. Want Them Spicy? Go for It

If you’re into heat, this glaze welcomes it with open arms. Add a squirt of sriracha, a dash of red pepper flakes, or even a bit of chili garlic sauce into the saucepan while the glaze is simmering. Start small—you can always add more!

4. Try Them Grilled

For a summer barbecue twist, skip the oven and grill the wings instead. Grill over medium heat until cooked through and crispy, then toss in the glaze and give them a final quick char on the grill. That smoky flavor pairs so well with the pineapple.

5. Make Ahead for Parties

You can bake the wings ahead of time, refrigerate them, and then reheat and glaze right before serving. The glaze also stores well in the fridge for a couple of days—just warm it up before tossing with the wings.

Serving Suggestions: Make It a Meal

These wings don’t just have to be an appetizer—they can totally shine as the main dish, too. Here are a few ways I like to round out the plate:

• With Rice: Serve the wings over jasmine or coconut rice to soak up all that extra glaze.

• With Slaw: A crisp cabbage slaw with lime and a touch of honey complements the sweetness of the wings perfectly.

• With Roasted Veggies: Roasted bell peppers, broccoli, or even pineapple chunks work great as a colorful side.

• As a Platter: Make a full party spread with sliders, skewers, or other small bites, and let the wings steal the show.