Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. /n
Step 2: Arrange the chicken wings in a single layer on the baking sheet and season lightly with black pepper. /n
Step 3: Bake the wings for 35–40 minutes, flipping halfway through, until crispy and golden brown. /n
Step 4: In a saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. Bring to a simmer. /n
Step 5: In a small bowl, mix cornstarch and water, then add to the saucepan. Stir until the sauce thickens into a glossy glaze. /n
Step 6: Remove the wings from the oven and toss them in the pineapple-teriyaki sauce until fully coated. /n
Step 7: Return the coated wings to the oven for an additional 5–10 minutes to caramelize the glaze. /n
Step 8: Garnish with chopped green onions and sesame seeds before serving.
Storage and Reheating Tips
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain crispiness. Avoid microwaving as it may make the wings soggy. You can also freeze the cooked wings for up to 2 months and reheat from thawed for best results.
Continue on the next page