Brown Sugar Pineapple Wings

Funny warning up front: these wings will make your neighbors suspiciously interested in what smells like a tropical vacation. I once brought a tray of these to a block party and people tried to trade me beer for halves — true story. I love the way the brown sugar caramelizes around the edges while the pineapple adds bright, juicy pops. This recipe treads that perfect line between sticky-sweet and slightly tangy, with a little soy depth so you don’t feel like you swallowed a can of fruit salad. If you like wings with charred edges, glossy glaze, and a soundtrack of sticky fingers and satisfied sighs, you’re in the right place.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

These wings deliver crispy skin, sticky-sweet glaze, and juicy pockets of pineapple that burst when you bite them. They caramelize beautifully in the oven, making those edges satisfyingly crunchy (hello, golden crunch!). They taste special enough for a party but simple enough for a weeknight — plus, my kids approve, and that’s the highest honor in my house. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 2½ pounds chicken wings, tips removed and split (about 12–16 wings)
• 1 tbsp baking powder (for extra crispiness)
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 1 cup fresh pineapple chunks (or canned, drained)
• 2 green onions, thinly sliced for garnish
• Sesame seeds for garnish (optional)

For the Sauce / Garnish (if applicable):

• ¼ cup packed brown sugar (light or dark)
• 3 tbsp soy sauce (use low-sodium if you prefer)
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp lime juice (about half a lime)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (or ½ tsp ground ginger)
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
• 1 tbsp butter (optional, for shine and richness)

How I Make It

Step 1:

Preheat your oven to 425°F and line a rimmed baking sheet with foil; place a wire rack on top. Pat the wings dry with paper towels so they crisp properly. In a large bowl, toss the wings with 1 tbsp baking powder, 1 tsp salt, ½ tsp pepper, and 2 tbsp oil until everything looks evenly coated. Spread the wings on the rack in a single layer so hot air reaches each piece — you want space around them for that golden, crackly skin.

Step 2:

Bake the wings for 25 minutes, then flip each piece and continue baking for another 15 minutes until you see deep golden color and the skin makes a satisfying crackle when you touch it with tongs. If you spot any areas browning too fast, move those wings to a cooler spot on the rack. Tip: don’t skip the flip — that promotes even browning.

Step 3:

Meanwhile, make the glaze. In a small saucepan over medium heat, combine ¼ cup brown sugar, 3 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp lime juice, 2 minced garlic cloves, and 1 tsp grated ginger. Stir while you bring the mixture to a gentle simmer. Add the pineapple chunks and let the kitchen fill with bright, sweet-tart steam — that smell? That’s dinner winning.

Step 4:

Add the cornstarch slurry and stir constantly until the sauce thickens and glosses over the pineapple, about 1–2 minutes. Remove from heat and stir in 1 tbsp butter for extra shine, if using. Toss the baked wings in half the glaze until every wing gets a sticky sheen, then return them to the rack. Pop them back into the oven for 5 minutes to set the glaze. Watch the edges caramelize and the glaze bubble — that little sizzle tells you everything landed perfectly.

Step 5:

Remove the wings, drizzle the remaining glaze over top, and scatter sliced green onions and sesame seeds. Let the wings rest for 3–5 minutes so the glaze firms slightly; that keeps fingers happy instead of lava-hot. Serve with extra pineapple chunks and napkins — you’ll need them!

Pro Tips

• For the crispiest skin, dry the wings thoroughly and use 1 tbsp baking powder. It raises pH and promotes browning.
• If your glaze thickens too much, whisk in a splash of water or lime juice to loosen it without losing flavor.
• Want grill marks? Finish the glazed wings on a hot grill for 1–2 minutes per side for smoky char.
• Buy fresh pineapple when in season — it adds the best texture and brightness. Canned works in a pinch.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken wings for boneless chicken thighs or drumsticks; thighs stay juicy but cook a bit faster—watch for doneness.
• Make a vegetarian version with firm tofu or seitan tossed in cornstarch and baked until crispy; glaze the same way.
• Use coconut aminos instead of soy sauce for a gluten-free option; flavors stay sweet-savory but gentler.
• Replace butter in the glaze with a small amount of neutral oil for a dairy-free finish.

Variations & Tips

• Spicy: Add 1 tsp chili paste or a pinch of red pepper flakes to the glaze for heat.
• Kid-friendly: Skip the vinegar and ginger for a milder, sweeter glaze kids love.
• Grilled: Toss pre-baked wings on a hot grill for smoky char and quick caramelization.
• Tropical twist: Add a splash of dark rum to the glaze (flame it off carefully) for a grown-up beach vibe.
• Low-sugar: Cut brown sugar to 2 tbsp and boost lime for bright balance.
• Creative twist: Finish with a little toasted coconut for crunch and island flair.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake the wings and keep them in an airtight container in the fridge up to 2 days. Warm them in a 400°F oven for 8–10 minutes, then toss with fresh glaze to revive that glossy finish.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through cooking so heat distributes evenly. Don’t overcrowd any single pan.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a touch of extra lime for brightness.

How do I know it’s done?

Bake until the skin looks deep golden and the juices run clear when you cut into a thick part. The wings will feel firm and the glaze should cling, not slide off. For safety, cook chicken to 165°F internal temperature.

What if I don’t have ingredient X?

Out of brown sugar? Use white sugar plus a teaspoon of molasses or a drizzle of maple syrup. No fresh pineapple? Use canned drained pineapple or swap with mango for a different fruit note.

How I Like to Serve It

I serve these wings on a big platter with extra pineapple chunks, lime wedges, and a bowl of cooling yogurt dip or ranch for friends who need a neutralizer. They shine at backyard BBQs, game day spreads, and casual date nights when I want flavor without fuss. Pair them with cold beer, a fizzy ginger-lime soda, or a crisp white wine for a summer vibe.

Notes

• Store leftovers in an airtight container up to 2–3 days. Reheat in a 400°F oven for best texture.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for confidence.

Final Thoughts

Closing: Go make these wings, invite someone over, and revel in the sticky, sweet, pineapple-y chaos — then pretend you meant to be that good.