Description
Tender, sweet, and savory chicken wings baked to perfection with a homemade teriyaki glaze. The sticky soy-sugar coating balanced by pineapple juice acidity creates a golden, glossy finish. A healthier alternative to fried wings that’s ideal for game nights or quick meals.
Ingredients
3 pounds chicken wings or drumettes
1 cup soy sauce (low-sodium recommended)
1 cup white sugar
1 cup water
¼ cup pineapple juice (fresh preferred)
¼ cup vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
Instructions
Combine water, soy sauce, sugar, pineapple juice, oil, garlic, and ginger in a bowl. Whisk until sugar dissolves.
Add chicken wings and toss to coat evenly. Seal with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F (175°C) and grease 2 baking sheets.
Remove chicken from marinade, shaking off excess liquid.
Place wings in a single layer on baking sheets. Bake 30 minutes, flipping once at 15 minutes.
Brush excess glaze onto wings during final 10 minutes of baking.
Check internal temperature with a thermometer (165°F) before serving.
Notes
Use tamari for gluten-free/halal option
Coconut sugar adds caramelized depth
Fresh pineapple juice enhances bright flavor
Served with steamed rice or garnish with sesame seeds and scallions
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 60
- Category: Main Dishes
- Method: Baking
- Cuisine: Asian-American
Nutrition
- Serving Size: 2 wings per serving
- Calories: 250
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 80mg