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Macro shot of fresh chicken wings being prepped next to brown sugar, pineapple juice, and soy sauce.

Crispy Brown Sugar Pineapple Chicken Wings

These visually stunning Brown Sugar Pineapple Chicken Wings feature a deep amber, caramelized char and a glossy, sticky glaze. Perfectly crispy and topped with toasted sesame seeds and chopped green onions, they are the ultimate appetizer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: Asian-American, Hawaiian-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Chicken wings Split into flats and drumettes, patted dry.
  • 1 tbsp Baking powder Aluminum-free, for crispy skin.
  • 1 tsp Kosher salt
  • 0.5 tsp Black pepper
  • 1 cup Pineapple juice 100% juice.
  • 0.5 cup Dark brown sugar Packed.
  • 0.33 cup Soy sauce Low-sodium preferred.
  • 1 tbsp Garlic Freshly minced.
  • 1 tbsp Ginger Freshly grated.
  • 1 tbsp Cornstarch Mixed with 1 tbsp cold water for slurry.
  • 1 tbsp Toasted sesame seeds For garnish.
  • 2 whole Green onions Finely chopped, for garnish.

Equipment

  • 1 Large Rimmed Baking Sheet Essential for catching any drips from the wings.
  • 1 Wire cooling rack Used to elevate the wings so air circulates for maximum crispiness.
  • 1 Medium Saucepan For simmering and reducing the sticky pineapple glaze.

Instructions
 

Cooking Process
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a lightly oiled wire rack on top. Toss the dried chicken wings with baking powder, kosher salt, and black pepper. Arrange in a single layer on the rack.
  2. Bake for 40 to 45 minutes, flipping halfway through, until the skin is golden, blistered, and thoroughly crispy.
  3. In a medium saucepan, combine the pineapple juice, dark brown sugar, soy sauce, minced garlic, and grated ginger. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  4. Whisk the cornstarch and cold water together to create a slurry. Slowly pour into the simmering sauce while whisking. Let it bubble for 2-3 minutes until thick and glossy, then remove from heat.
  5. Transfer the crispy baked wings to a large bowl. Pour the thickened glaze over them and toss until thoroughly coated. Place back on the wire rack and broil for 2 to 3 minutes until a deep caramelized char forms.
  6. Transfer the wings to a serving bowl. Sprinkle generously with toasted sesame seeds and finely chopped green onions. Serve hot.

Notes

Dry the Wings Thoroughly: Moisture is the enemy of crispy skin. Patting the chicken wings dry with paper towels ensures the baking powder can work its magic.
Use Aluminum-Free Baking Powder: Double-check your pantry to avoid a metallic aftertaste. Baking powder, not baking soda, is required for the crust.
Watch the Broil Carefully: The high sugar content in the glaze will go from perfectly caramelized to burnt very quickly under the broiler.
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