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Pineapple Teriyaki Chicken Wings

A simple 3-step oven-baked wing recipe featuring a sweet pineapple-teriyaki glaze. Perfect for appetizers or easy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 cup pineapple juice
  • 1/2 cup teriyaki sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, grated
  • to taste Salt and pepper
For the wings
  • 2 pounds chicken wings
  • to taste Sesame seeds for garnish
  • to taste Green onions for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix pineapple juice, teriyaki sauce, soy sauce, garlic, ginger, salt, and pepper.
  3. Place chicken wings in a large bowl and pour the marinade over them. Toss to coat and let the wings marinate for at least 30 minutes.
Cooking
  1. Arrange the wings on a baking sheet lined with parchment paper.
  2. Bake for 25-30 minutes at 400°F, turning halfway, until crispy and cooked through.
  3. In the last 5 minutes, brush additional marinade on the wings for an extra glaze.
  4. Remove from the oven and garnish with sesame seeds and chopped green onions before serving.

Notes

For extra crispiness, broil wings for 1-2 minutes at the end, watching closely. Reserve some marinade before adding raw wings if you want extra sauce for serving.