I’m excited to share my take on this delicious sweet-and-savory dish. These wings are glazed in a tropical mixture of pineapple and brown sugar that caramelises beautifully — perfect for a fun weekend cook.
Why You’ll Love This Recipe
I love how the pineapple juice gives the wings a bright, fruity punch while the brown sugar adds deep caramelisation. The soy sauce and garlic bring a savory backbone so it’s not just sweet. It’s one of those dishes that works great for sharing with friends, yet simple enough for a weeknight treat.
I also appreciate that you can prep ahead by marinating the wings, which means when it’s time to cook, things move pretty fast.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
900 g (2 lb) chicken wings, split into drumettes and flats
Salt and freshly ground black pepper, to taste
120 ml (½ cup) pineapple juice (100% pineapple juice)
60 ml (¼ cup) soy sauce
60 ml (¼ cup) packed brown sugar
2 garlic cloves, minced
1 tsp fresh ginger, grated
60 ml (¼ cup) pineapple chunks, drained (optional)
1 Tbsp cornstarch
2 Tbsp cold water
Directions
In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is fully dissolved.
Add the chicken wings, season lightly with salt and pepper, and toss to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper or foil with a rack so the wings can crisp up.
Remove wings from the marinade (reserve the marinade!) and arrange them in a single layer on the baking rack. Bake for about 25–30 minutes, until the wings are golden and cooked through.
Meanwhile, pour the reserved marinade into a small saucepan. If using pineapple chunks, add them. Bring to a simmer; if you want a thicker glaze, mix the cornstarch with the cold water and stir into the simmering sauce until it thickens.
Once the wings are baked, transfer them to a large bowl, pour the hot glaze over them and toss to coat evenly so each wing gets the sticky coating. Serve immediately.
Servings and Timing
This recipe yields about 4 servings (using ~900 g / 2 lb of wings). Prep time: ~15 minutes (marinating excluded) Marinating time: minimum 30 minutes, up to overnight Cook time: ~25–30 minutes Total time (excluding marinate): ~40–45 minutes
Variations
For a spicy kick, add 1–2 teaspoons of Sriracha or red pepper flakes to the marinade.
Substitute pineapple juice with orange juice or mango juice for a different fruit twist (adjust brown sugar if the juice is sweeter).
Instead of baking, these wings can be grilled — just watch them closely as the sugar can char quicker over high heat.
Add fresh chopped cilantro and a squeeze of lime just before serving for a fresh, tropical finish.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, preheat your oven to ~180 °C (350 °F), place wings on a baking sheet and reheat for about 10–15 minutes until warmed through and the glaze is slightly re-caramelised. Avoid microwaving if you want to preserve crispiness.
If the glaze has thickened in storage, you can warm a small amount of pineapple juice or water in a saucepan, stir in wings to loosen the glaze gently before reheating.
FAQs
How do I make the wings crispier?
If I want crispier wings, I make sure to space them out on the baking rack so air can circulate around each piece. Also, I avoid covering them during baking and finish the last few minutes under the broiler (keeping a close eye) to get extra crisp.
Can I skip the marinating step?
You could skip it in a pinch, but I’ve found that marinating for at least 30 minutes really helps the flavour penetrate and the glaze stick. If you skip it, the wings will still taste good but a bit less flavour-rich.
Can I use frozen wings?
Yes, you can—but I’d thaw them fully first, pat them dry, then proceed as above. Excess moisture from frozen wings can interfere with crisping and glazing.
Is this recipe gluten-free?
The basic ingredients are gluten-free except for soy sauce which typically contains wheat. To make it gluten-free, use a gluten-free soy sauce or tamari instead.
Can I make this ahead for a party?
Absolutely. I’ll marinate the wings ahead of time (even overnight) and have the glaze ready. Then at party time I just bake and toss with the glaze just before serving so they’re hot and freshly coated.
Conclusion
This brown sugar pineapple glazed wings recipe brings together flavourful sweet, savoury, and tropical elements in a way that turns simple chicken wings into something special. I hope you enjoy making and sharing them as much as I do — they’re always a hit.
These Brown Sugar Pineapple Wings are a tropical twist on classic chicken wings, featuring a sweet and savory glaze made with pineapple juice, brown sugar, soy sauce, garlic, and ginger. Perfect for gatherings or a flavorful weeknight dinner.
Total Time:45 minutes
Yield:4 servings
Ingredients
900 g (2 lb) chicken wings, split into drumettes and flats
Salt and freshly ground black pepper, to taste
120 ml (½ cup) pineapple juice (100% pineapple juice)
60 ml (¼ cup) soy sauce
60 ml (¼ cup) packed brown sugar
2 garlic cloves, minced
1 tsp fresh ginger, grated
60 ml (¼ cup) pineapple chunks, drained (optional)
1 Tbsp cornstarch
2 Tbsp cold water
Instructions
In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is fully dissolved.
Add the chicken wings, season lightly with salt and pepper, and toss to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes or up to overnight.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or foil and place a rack on top.
Remove wings from the marinade (reserve the marinade) and arrange them on the rack in a single layer. Bake for 25–30 minutes until golden and cooked through.
Meanwhile, pour the reserved marinade into a small saucepan. Add pineapple chunks if using. Bring to a simmer.
For a thicker glaze, mix cornstarch with cold water and stir into the simmering sauce until thickened.
Transfer baked wings to a large bowl, pour the hot glaze over them, and toss to coat evenly. Serve immediately.
Notes
Marinating longer enhances flavor and helps the glaze stick.
For extra crispiness, broil the wings for a few minutes at the end.
Use gluten-free soy sauce or tamari for a gluten-free version.
Grilling is an alternative cooking method but requires close attention to prevent burning.
Add a spicy element like Sriracha or red pepper flakes if desired.
