Ingredients
For the wings:
1.5 kg (3 lbs) chicken wings, split and tips removed
1 tbsp oil
Salt and pepper, to taste
1 tsp garlic powder
For the pineapple teriyaki glaze:
1 cup pineapple juice (100% juice, not syrup)
1/4 cup soy sauce
3 tbsp brown sugar
2 tbsp honey (or maple syrup)
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp sesame oil (optional, for richness)
For garnish:
Toasted sesame seeds
Sliced green onions
Small pineapple chunks (optional)
Instructions
Preheat oven or air fryer
Oven: 220°C (425°F). Line a baking sheet with foil and place a wire rack on top.
Air fryer: Preheat to 200°C (390°F).
Season and bake the wings
Pat wings dry with paper towels. Toss in oil, salt, pepper, and garlic powder.
Bake or air fry for 35–40 minutes (turn halfway through) until golden and crispy.
Make the pineapple teriyaki glaze
In a small saucepan, combine pineapple juice, soy sauce, brown sugar, honey, vinegar, ginger, and garlic.
Bring to a simmer over medium heat and cook for 5–6 minutes.
Stir in the cornstarch slurry and simmer until thick and glossy (2–3 minutes).
Remove from heat and stir in sesame oil (optional).
Coat the wings
Toss the crispy wings in the glaze until evenly coated.
Optionally, place them back in the oven for 5 minutes to caramelize.
Garnish and serve
Sprinkle with sesame seeds, green onions, and pineapple chunks if desired.
Serve immediately — sticky fingers encouraged!
Tips
You can add a touch of sriracha or chili flakes if you want a spicy kick.
If using canned pineapple, use the juice from the can for the glaze and dice the fruit for garnish.
The glaze also works great on grilled chicken, shrimp, or tofu.