Brown Sugar Pineapple Wings Chicken

The Ultimate Sweet–Savory, Tropical-Inspired, Oven-Crisped Wing Experience
(Long-Form, Detailed, Blog-Style Version)

There are few dishes as universally loved as a tray of glossy, sticky, caramelized chicken wings fresh out of the oven. But when you combine the natural sweetness of pineapple, the richness of brown sugar, the depth of soy sauce, and the gentle heat of chili flakes, something magical happens. These Brown Sugar Pineapple Wings capture that perfect tropical-sweet flavor, all while delivering the addictive caramelized texture we crave from a good wing.

Whether you’re making these for game day, a backyard cookout, a family gathering, or just a weeknight dinner that needs a punch of flavor, this recipe checks all the boxes: crispy, saucy, tangy, aromatic, and absolutely irresistible.

The best part? The oven does most of the work. No frying, no splattering—just 100% gorgeous golden wings coated in a glossy pineapple glaze that thickens into something almost candy-like.

Let’s dive deep into this delightfully sticky masterpiece.

⭐ Ingredients (Full Breakdown & Purpose)

For the Chicken Wings

2 lbs chicken wings (split, tips removed):
Splitting allows for even cooking, better crisping, and easier eating.
Salt & pepper, to taste:
Simple seasoning to enhance the natural flavor.

⭐ For the Pineapple Brown Sugar Glaze

This glaze is the soul of the recipe—sweet, tangy, savory, and gently spicy.

1 cup pineapple juice:
Provides acidity, sweetness, and that signature tropical brightness.
1/2 cup brown sugar, packed:
Melts into a caramel-like syrup that clings beautifully to the wings.
1/4 cup soy sauce:
Adds umami and saltiness to balance the sweetness.
2 tablespoons ketchup:
For color, body, and subtle tang.
1 tablespoon apple cider vinegar:
Cuts through the sweetness with a refreshing tang.
2 cloves garlic, minced:
Adds aromatic backbone and depth.
1/2 teaspoon ground ginger:
Warm, bright flavor that enhances the tropical profile.
1/2 teaspoon chili flakes (optional):
Adds a touch of heat to balance the sweetness.
1 tablespoon cornstarch + 1 tablespoon water:
Creates a slurry that thickens the glaze into that glossy, sticky perfection.

⭐ For Garnish

Green onions (sliced): fresh, crisp, cooling flavor
Sesame seeds: nutty crunch that contrasts the sticky glaze

⭐ Step-by-Step Instructions — With Expanded Tips & Techniques

🔸 1. Prep and Crisp the Chicken Wings

Preheat oven to 400°F (200°C) — this high heat ensures browning and crisping.
Line a baking sheet with foil and place a wire rack on top.
- The rack allows air to circulate under the wings, giving them that “fried” crispness.
Spray the rack lightly with nonstick spray.
Pat the chicken wings dry with paper towels (crisping starts here!)
Season generously with salt and pepper.
Arrange the wings in a single, evenly spaced layer.
- Crowding leads to steaming, which makes wings soft instead of crispy.
Bake for 40–45 minutes, flipping halfway through.
- You’re looking for golden brown edges and bubbling skin.

🔸 2. Make the Sticky Pineapple Glaze

While the wings bake, start preparing the glaze.

In a medium saucepan, combine:
- pineapple juice
- brown sugar
- soy sauce
- ketchup
- apple cider vinegar
- garlic
- ginger
- chili flakes
Heat over medium heat until the mixture begins to simmer gently.
In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water.
Whisk the slurry into the saucepan.
Continue simmering for 5 minutes, or until thickened and glossy.
- It should be thick enough to coat the back of a spoon.
- Don’t boil aggressively—this can cause crystalizing.

This glaze smells like a tropical BBQ sauce: sweet, tangy, fragrant, and with a warm ginger-garlic backbone.

🔸 3. Toss the Wings in the Glaze

When the wings finish baking:

Transfer them to a large bowl.
Pour the warm glaze over the wings.
Toss until every piece is coated in sticky, golden lacquer.

This alone could be a finished dish—but we’re taking it a level further.

🔸 4. Caramelize the Wings

Place the glazed wings back on the wire rack, spacing evenly.
Bake an additional 10 minutes to caramelize the sugars.
- This intensifies flavor and creates that sticky “finger-licking” surface.
The glaze should bubble slightly and darken in spots—this is perfect caramelization.

🔸 5. Garnish and Serve

Once out of the oven:

Sprinkle with sliced green onions for brightness
Add sesame seeds for crunch and nuttiness

Serve immediately while hot, sticky, and fragrant.

⭐ Serving Suggestions

These wings pair perfectly with:

Coconut rice
Grilled pineapple slices
Sweet chili dipping sauce
Hawaiian macaroni salad
Fresh cucumber salad
Roasted sweet potatoes

Or simply serve them alone as the star of the show—they’re that good.

⭐ Why These Wings Are EXTRA Sticky & Delicious

The secret is sugar science:

Brown sugar caramelizes beautifully at high heat.
Pineapple juice reduces into a syrupy glaze thanks to natural sugars.
Cornstarch slurry gives the sauce “body,” helping it cling tightly.
Baking after glazing allows the sugars to caramelize further, creating a thick, sticky coating that won’t slide off.