Ingredients
- 1 kg (2.2 lb) chicken wings, 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 (optional)
- 1 tbsp corn starch + 2 tbsp water (slurry)
- Salt and pepper, to taste
- Optional garnish: fresh cilantro or sliced spring onions
Instructions
- 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.
Notes
- Grill instead of bake for a smoky variation.
- Add chili flakes or extra sriracha for added heat.
- Use canned pineapple juice as a substitute for fresh juice.
- Add ketchup to the glaze for a barbecue-style depth.
- Reheat leftovers in the oven at 180 °C (350 °F) for 10–12 minutes.
- Prep Time: 15 minutes (+30 minutes marinating)
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 250 g
- Calories: 420
- Sugar: 18g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
