Instructions
Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the chicken wings in a single layer and season lightly with salt and pepper.
Step 2: Bake the wings for 40-45 minutes, flipping halfway through, until golden and crispy.
Step 3: Meanwhile, in a saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer.
Step 4: In a small bowl, mix cornstarch with water to create a slurry. Stir into the sauce and simmer until thickened, about 2-3 minutes.
Step 5: Toss the baked wings in the sticky pineapple glaze until fully coated.
Step 6: Transfer to a serving plate, sprinkle with sliced green onions and sesame seeds, and enjoy warm!
Storage Information
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Freezing is not recommended as the glaze may lose its texture when thawed.
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