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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 12g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 95mg
