Brown Sugar Pineapple Wings Chicken

Sticky sweet and tangy brown sugar pineapple wings always get rave reviews at my gatherings. The caramelized glaze soaks right into the crispy chicken for a juicy bite packed with tropical flavor everyone remembers. When I first served these at a family birthday dinner, the platter was empty before I could even sit down and now friends ask for this recipe on repeat.

The balance of pineapple and brown sugar creates a gorgeous glossy sauce my son called sunshine on his plate. These wings are the first thing gone at potluck parties and even my picky eaters ask for seconds.

Ingredients

• Chicken wings: selecting both drumettes and flats ensures a tender mix of textures make sure to pat them dry so they crisp up well
• Pineapple juice: choose pure juice not from concentrate for bold fruity tang
• Soy sauce: opt for low sodium for a better balance in the sweet savory marinade
• Brown sugar: look for soft moist brown sugar that packs easily in a cup delivers rich caramel notes
• Fresh garlic and ginger: grate both by hand for lots of aroma and brightness fresh always beats powdered versions in these bold sauces
• Pineapple chunks: use ripe pineapple for pops of natural sweetness avoid canned versions packed in syrup to prevent burning
• Cornstarch: the secret to thick and luscious sauce always whisk smooth with water before adding to the pan
• Salt and black pepper: season to taste right before baking to help the wings develop a robust crust

Instructions

Prep and Marinate:

Pat chicken wings dry with a paper towel then separate drumettes and flats for even cooking. In a large bowl combine pineapple juice soy sauce brown sugar freshly minced garlic and grated ginger. Whisk until brown sugar dissolves completely. Add chicken wings making sure each piece is well coated cover the bowl refrigerate for at least thirty minutes though a couple of hours is even better.

Bake the Wings:

Preheat your oven to two hundred degrees Celsius. Line a baking sheet with parchment for easier cleanup. Remove wings from marinade letting excess liquid drip off. Lay wings in a single layer on the prepared sheet spacing them so they roast not steam. Sprinkle lightly with salt and black pepper. Bake for about twenty five to thirty minutes flipping once halfway through until skin is golden and chicken is fully cooked with no pink remaining inside.

Thicken the Sauce:

Meanwhile pour the leftover marinade into a saucepan. Add pineapple chunks then bring to a gentle simmer over medium heat. In a small bowl stir cornstarch and water together to create a slurry with no lumps. Slowly pour the cornstarch mixture into the simmering marinade whisking constantly. The sauce will turn glossy and thicken after one to two minutes. Remove from heat right away so it keeps a pourable coating texture.

Toss and Serve:

Transfer baked wings to a large serving bowl. Pour the warm thickened pineapple sauce over the wings and toss repeatedly until each piece is slick and shiny. Serve hot garnished with extra green onions or fresh herbs as desired.

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Brown sugar is my favorite ingredient in this recipe. Its caramel aroma reminds me of holidays growing up when my grandmother used it in roasted yams. Now I use it to get that sticky finger finish that makes these wings irresistible around any table.

Storage Tips

Store any extra wings in an airtight container in the refrigerator for up to three days. For the best texture reheat them in the oven at a medium heat until the skin crisps up again. You can also freeze plain baked wings and toss them in the pineapple sauce after thawing to keep the glaze fresh.

Ingredient Substitutions

Chicken drumsticks or thighs make a meaty alternative if wings are not on hand just increase baking time and check for doneness. Maple syrup can stand in for brown sugar but it will make the glaze thinner and a bit lighter in color. Use tamari or coconut aminos for a gluten free version.

Serving Suggestions

Pile these wings alongside coconut rice or grilled veggies for a laid back dinner. They also shine as a party centerpiece next to a bowl of sweet chili dip and crunchy celery sticks. For extra flair sprinkle with chopped cilantro or toasted sesame seeds before serving.

Cultural Context

Sweet and savory chicken wings like these have roots in both Hawaiian and American barbecue culture where fruit juices and sugars often blend into rich glossy glazes. The combination of pineapple and soy is a nod to classic teriyaki flavors but with a sunny twist that sets these apart for festive gatherings.

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I hope you make these wings for your next family gathering or relaxing night in. With their glossy pineapple glaze they are sure to become a requested favorite just like they have in my home.

FAQ sur la recette

→ How do I achieve crispy skin on the wings?

Bake the wings in a single layer at a high temperature (200°C) to promote even browning and crispiness. Pat wings dry before marinating for best texture.

→ Can I use canned pineapple juice?

Yes, canned pineapple juice works well for the marinade and glaze, offering consistent sweetness and flavor.

→ Should I marinate the wings overnight?

While 30 minutes is sufficient, marinating longer (up to overnight) enhances flavor penetration for a richer taste.

→ What can I serve with these wings?

Serve alongside steamed rice, fresh veggies, or a zesty slaw to complement the sweet and savory profile.

→ Can I make the sauce ahead of time?

Yes, prepare the pineapple sauce in advance and gently reheat before tossing with freshly baked wings.

→ Is it possible to grill these wings?

Grilling is a great alternative—marinate as directed, then grill until golden, brushing with pineapple sauce as they finish.