Brown Sugar Pineapple Wings

A delightful blend of sweet and savory flavors in these BBQ wings, featuring a tropical pineapple glaze that will have everyone asking for seconds.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Appetizer, Main Dish

Cuisine: Barbecue, Tropical

Calories: 350

Main Ingredients

900 g chicken wings (drumettes and flats, preferably organic) Better quality
120 ml pineapple juice Fresh juice is best
60 ml soy sauce Low sodium optional
55 g brown sugar Soft, moist; recommended brand is Domino
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
60 ml pineapple chunks Fresh or canned; if using canned, ensure they are in juice
8 g cornstarch
30 ml water
Salt and black pepper To taste

Preparation

Let the chicken wings sit at room temperature for about 30 minutes before cooking for even cooking.

Cooking

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic, and ginger until the sugar has dissolved.
Add the chicken wings to the bowl. Toss until fully coated in the marinade. Cover tightly with plastic wrap and refrigerate for 30 minutes.
Lay the marinated wings in a single row on the lined baking sheet. Season with salt and pepper. Bake for 25–30 minutes, until golden brown and cooked through (internal temperature should read 75°C/165°F).
While the wings are baking, combine the cornstarch and water in a small bowl. Pour leftover marinade into a saucepan, adding the pineapple chunks. Bring to a simmer while whisking in the cornstarch slurry. Cook until thickened and glossy (about 5-7 minutes).
Transfer the baked wings to a large bowl. Pour the glaze over the wings and toss until completely coated. Serve immediately, while warm.

For extra crispy wings, broil them for an additional 2-3 minutes at the end. Avoid overcrowding on your baking sheet to prevent steam.