Instructions
Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange chicken wings on the rack in a single layer.
Step 2: Bake wings for 40-45 minutes, flipping halfway through, until skin is crispy and golden brown.
Step 3: While the wings bake, combine pineapple juice, soy sauce, brown sugar, honey, garlic, and ginger in a saucepan over medium heat. Stir and bring to a simmer.
Step 4: Mix cornstarch and water in a small bowl to create a slurry. Slowly whisk into the simmering sauce. Continue to cook until the sauce thickens, about 2-3 minutes. Remove from heat.
Step 5: Once wings are done, toss them in the sauce until fully coated. Return to the baking rack and broil for 2-3 minutes for extra caramelization, if desired.
Step 6: Garnish with fresh pineapple chunks and chopped chives before serving.
Storage Information
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to retain crispiness. Avoid microwaving if you want to keep the wings slightly crispy.
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