Brown Sugar Pineapple Wings

Instructions

Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray with non-stick cooking spray.

Step 2: Pat chicken wings dry with paper towels and season lightly with salt and pepper. Arrange on the wire rack.

Step 3: Bake for 35–40 minutes, flipping halfway through, until wings are golden and crispy.

Step 4: Meanwhile, in a saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, ketchup, vinegar, garlic powder, and ginger. Bring to a simmer and cook for 5–7 minutes.

Step 5: If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1–2 more minutes until thickened.

Step 6: Toss baked wings in the sauce or brush sauce over the wings and return to the oven for 5–10 minutes to caramelize.

Step 7: Garnish with pineapple chunks and chopped parsley before serving.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Not recommended for freezing as the texture of the wings and sauce may change.