If you’re craving wings that hit sweet, savory, tangy, and slightly spicy all at once, these Brown Sugar Pineapple Wings are about to become your new obsession. Imagine ultra-crispy chicken wings coated in a glossy glaze made from rich brown sugar, juicy pineapple, and bold umami flavors—sticky, finger-licking good, and impossible to resist.
Perfect for game nights, parties, potlucks, or an indulgent dinner, this recipe delivers restaurant-quality wings using simple pantry ingredients. No deep frying required—just oven or air fryer magic paired with a glaze so good you’ll want to drizzle it on everything.
Why You’ll Love These Brown Sugar Pineapple Wings
- Perfect sweet-savory balance with tropical pineapple flavor
- Crispy without deep frying
- Sticky, glossy glaze that clings to every bite
- Customizable heat level—mild or spicy
- Works in oven, air fryer, or grill
- Always the first dish to disappear
These wings don’t just taste amazing—they feel indulgent, comforting, and exciting all at once.
Flavor Breakdown: What Makes These Wings Special
The magic lies in the glaze. Brown sugar melts into a deep caramel sweetness, pineapple juice adds bright tropical tang, soy sauce brings savory depth, and garlic plus ginger create a bold backbone. A touch of chili paste gives just enough heat to keep things interesting.
Once tossed with crispy wings, the sauce thickens into a sticky, shiny coating that looks as good as it tastes.
Preparation Tools You’ll Need
Using the right tools helps guarantee success:
- Baking Sheet + Wire Rack – promotes even crisping
- Large Mixing Bowls – for seasoning and saucing
- Small Saucepan – to control glaze thickness
- Tongs – mess-free tossing
- Parchment Paper or Foil – easy cleanup
A wire rack is especially important—it allows heat to circulate and prevents soggy wings.
Pro Preparation Tips for Extra-Crispy Wings
- Dry the wings thoroughly—moisture is the enemy of crispiness
- Chill wings uncovered in the fridge for 30–60 minutes for extra crunch
- Add cornstarch to the seasoning mix for a crackly skin
- Simmer glaze slowly—burnt sugar ruins everything
- Taste and adjust: more soy for salt, vinegar for tang, chili for heat
Ingredients for Brown Sugar Pineapple Wings
For the Chicken Wings
- 2 lbs chicken wings, split and tips removed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon cornstarch
For the Brown Sugar Pineapple Glaze
- 1 cup pineapple juice (reserve chunks if using canned)
- ½ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger (optional but recommended)
- 1 tablespoon chili paste or sriracha (adjust to taste)
- 1 tablespoon cornstarch + 2 tablespoons water
- ¼ cup chopped pineapple chunks
- Sesame seeds & chopped green onions (for garnish)
Step-by-Step Instructions
Step 1: Season the Wings
Pat wings completely dry with paper towels. Place them in a large bowl and toss with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and cornstarch until evenly coated.
Step 2: Cook Until Crispy
Oven Method:
Preheat oven to 400°F (200°C). Arrange wings on a wire rack over a lined baking sheet. Bake for 40–45 minutes, flipping halfway, until golden and crispy.
Air Fryer Method:
Preheat air fryer to 380°F (195°C). Cook wings in a single layer for 25–30 minutes, shaking halfway through.
Step 3: Make the Sticky Pineapple Glaze
In a saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, vinegar, garlic, ginger, and chili paste. Bring to a gentle simmer and cook for 5–7 minutes, stirring often.
Mix cornstarch with water and stir into the sauce. Simmer 2–3 minutes until thick and glossy. Fold in pineapple chunks and cook for 1 minute more.
Step 4: Toss Wings in Glaze
Transfer hot wings to a clean bowl. Pour warm glaze over the wings and toss until every piece is beautifully coated.
Step 5: Garnish & Serve
Arrange wings on a serving platter. Sprinkle with sesame seeds and green onions. Serve hot—and watch them vanish.
Helpful Notes & Customizations
- Make wings and glaze separately if prepping ahead
- Reheat wings, then toss with warmed glaze before serving
- Prefer sweeter? Add more brown sugar
- Want heat? Extra chili paste or red pepper flakes
- Love smokiness? Finish wings on the grill before glazing
Common Mistakes to Avoid
- Skipping the drying step
- Overcrowding the pan or air fryer
- Overcooking the glaze
- Adding sauce before wings are fully cooked
Storage & Reheating
- Refrigerator: Store up to 4 days in an airtight container
- Reheat: Oven or air fryer at 350°F (175°C) for 10–15 minutes
- Freeze: Flash-freeze wings, then store up to 2 months
- Glaze: Keeps in fridge for 1 week
Estimated Nutrition (Per Serving)
- Calories: ~370
- Protein: 22g
- Carbs: 28g
- Sugar: 17g
- Fat: 20g
- Sodium: 580mg
Frequently Asked Questions
Can I use frozen wings?
Yes—thaw completely and pat dry before cooking.
What can I substitute for pineapple juice?
Orange or mango juice works, but pineapple gives the best balance.
Are these wings spicy?
Mild to medium. Adjust chili paste to taste.
Can I grill them?
Absolutely. Grill until crispy, then toss in glaze.
Are they gluten-free?
Yes—use gluten-free soy sauce or tamari.
Final Thoughts
These Brown Sugar Pineapple Wings are the ultimate crowd-pleaser—crispy on the outside, juicy inside, and drenched in a sticky glaze that delivers bold tropical flavor in every bite. Whether you’re hosting guests or treating yourself, this recipe deserves a permanent spot in your rotation.
Once you try them, you’ll understand why they never last long. 🍍🍗🔥
