I make these Brown Sugar Pineapple Wings Chicken when I’m craving something sticky-sweet and tangy. The combination of caramelized brown sugar and tropical pineapple glaze creates wings that are flavorful, juicy, and utterly finger‑licking good.

Why You’ll Love This Recipe

I love how easily the glaze comes together—just a few pantry staples and fresh pineapple juice make magic. The wings punch above their weight in flavor, delivering sweetness, acidity, and a hint of spice in every bite. They’re perfect for casual get‑togethers or when I want a satisfying dinner without fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken wings (about 1 kg / 2.2 lb), whole or separated
½ cup fresh pineapple juice
¼ cup low‑sodium soy sauce
½ cup packed brown sugar
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp sriracha or hot sauce of choice (optional)
1 tbsp corn starch + 2 tbsp water (slurry)
Salt and pepper, to taste
Optional garnish: fresh cilantro or sliced spring onions

directions

In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, vinegar, and sriracha until the brown sugar dissolves.
Season wings with salt and pepper, then add to the bowl and toss to coat. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours.
Preheat oven to 180 °C (350 °F). Line a baking sheet with foil and place a rack on top. Arrange wings on the rack, reserving marinade.
Bake wings for 30 minutes covered loosely with foil.
Meanwhile, pour reserved marinade into a small saucepan and bring to a simmer. Stir in the corn starch slurry and cook until the glaze thickens to a syrupy consistency.
Remove wings from oven, increase oven to 220 °C (425 °F), and brush glaze generously on both sides of each wing.
Return to oven, uncovered, and bake 15–20 minutes longer, basting once more halfway through, until sticky, caramelized, and slightly charred at the edges.
Serve hot, garnished with cilantro or spring onions.

Servings and timing

Servings: Makes about 1 kg wings, serving 4 as an appetizer or 2 as a main dish.
Prep time: ~15 minutes (+ 30 minutes marinating)
Cook time: ~50 minutes
Total time: ~1 hour 35 minutes (including marinating)

Variations

Grill instead of bake: Marinate as directed, then grill over indirect heat. Baste with glaze, flipping until charred and sticky.
Spicy kick: Add 1 tsp chili flakes or more sriracha to the glaze mixture.
Tangier twist: Substitute half the brown sugar with honey and add 1 tsp lime zest for brightness.
Sweet-savory glaze: Stir in 2 tbsp ketchup to the glaze for a barbecue‑style depth.

storage/reheating

I refrigerate leftover wings in an airtight container for up to 3 days. To reheat, I place them on a foil‑lined baking sheet and bake at 180 °C (350 °F) for about 10–12 minutes, checking until warmed through and the glaze is reactivated. For crispier skin, I finish with a 2‑minute broil.

FAQs

What if I don’t have fresh pineapple juice?

I usually use canned pineapple juice—it works just as well and gives a lovely tropical flavor.

Can I make these ahead of time?

I sometimes marinate the wings up to 2 hours ahead and store them covered in the fridge. I recommend making the glaze fresh just before baking for best texture.

Can I use frozen wings?

Yes—I thaw them completely, pat dry thoroughly, then proceed with seasoning and marinating. Patting dry is crucial for crispiness.

How do I keep the wings crispy?

Baking on a rack helps air circulate evenly. Also, brushing glaze at the end prevents them from becoming soggy too soon.

Can I air-fry these?

Definitely! I cook wings in a single layer at 190 °C (375 °F) for about 20 minutes, shaking halfway through, then toss in warmed glaze or brush it on and air-fry 2 minutes more.

Conclusion

I hope this recipe brings the same joy to your kitchen as it does to mine. The caramelized sweetness of brown sugar with bright pineapple and savory soy makes these wings irresistible. Perfect for weekend dinners or sharing with friends—I can’t wait to hear how you like them!