Description
A healthy twist on classic sticky chicken wings, featuring a sweet and tangy pineapple-teriyaki glaze. Baked to perfection for a guilt-free appetizer or main dish.
Ingredients
- 2 lbs chicken wings, split at joints
- 1 cup fresh pineapple juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 1 tbsp water
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Pat wings dry with paper towels. Arrange on baking sheet without crowding.
- Bake for 40 minutes, flipping halfway through.
- Meanwhile, combine pineapple juice, soy sauce, honey, ginger and garlic in saucepan. Simmer for 10 minutes.
- Mix cornstarch with water. Stir into sauce to thicken.
- Toss baked wings in sauce. Return to oven for 5 minutes.
- Garnish with red pepper flakes if desired.
Notes
- Use fresh pineapple juice for best flavor
- Double sauce recipe if you prefer extra glaze
- Serve with steamed rice and vegetables for a meal
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion