Sticky chicken wings glazed in pineapple, brown sugar, soy, and ginger. Tangy, sweet, and easy for weeknight dinners.
# Ingredients:
→ Main
01 – 900 g chicken wings, separated into drumettes and flats
→ Marinade
02 – 120 ml pineapple juice
03 – 60 ml soy sauce
04 – 55 g brown sugar
05 – 2 cloves garlic, finely minced
06 – 1 tsp freshly grated ginger
→ Sauce
07 – 60 ml pineapple chunks
08 – 8 g cornstarch
09 – 30 ml water
10 – Salt, to taste
11 – Black pepper, to taste
# Steps:
01 – Preheat the oven to 200°C and line a baking sheet with parchment paper.
02 – In a large bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is dissolved.
03 – Add chicken wings to the marinade, ensuring even coating. Cover and refrigerate for at least 30 minutes.
04 – Arrange marinated wings in a single layer on the prepared baking sheet. Season with salt and black pepper. Bake for 25–30 minutes, or until the chicken is fully cooked and the skin is golden.
05 – While the chicken bakes, mix cornstarch and water in a small bowl, forming a smooth slurry.
06 – Transfer the remaining marinade to a saucepan over medium heat. Add pineapple chunks and bring to a gentle simmer. Gradually pour in the cornstarch slurry, stirring continuously, until the sauce thickens.
07 – Remove the wings from the oven. Transfer to a serving bowl and toss thoroughly with the warm pineapple sauce. Serve immediately, garnished as desired.
# Tips:
01 – For maximized flavor, marinate chicken wings overnight in the refrigerated marinade.
