I’ve crafted sweet and savory Brown Sugar Pineapple Wings featuring tender chicken wings coated with a sticky, caramelized glaze made from brown sugar and pineapple juice. They’re easy to make and perfect for game day, appetizers, or a tropical twist on classic wings.

Why You’ll Love This Recipe

I adore the caramelized sweetness from the brown sugar combined with bright pineapple acidity—it creates a rich, glossy coating that clings to every wing. They bake up tender on the inside and slightly crispy on the outside without the need for frying. Plus, the tropical flavor always gets compliments and requests for seconds!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken wings (flats and drumettes, separated)
Kosher salt and freshly ground black pepper
Brown sugar (light or dark)
Pineapple juice (100%)
Soy sauce or tamari
Garlic powder
Onion powder
Cayenne pepper (optional, for a hint of heat)
Cornstarch (to thicken the glaze)
Fresh parsley or green onions, chopped (for garnish)

Directions

Preheat the oven to 400 °F (200 °C). Line a baking sheet with foil and place a wire rack on top.
Pat chicken wings dry and season evenly with salt and pepper.
In a saucepan, combine brown sugar, pineapple juice, soy sauce, garlic powder, onion powder, and cayenne (if using).
Bring the mixture to a gentle simmer, whisking to dissolve the sugar.
In a small bowl, whisk cornstarch with 1–2 tablespoons of cold water to create a slurry; whisk it into the simmering sauce, and cook until slightly thickened, about 2 minutes. Remove from heat.
Arrange wings in a single layer on the rack; bake for 25 minutes.
Brush or toss wings with half of the pineapple glaze, then return to oven and bake another 10–15 minutes, until wings are golden and cooked through (165 °F internal temperature).
Remove from oven and immediately toss with remaining glaze to coat evenly.
Garnish with chopped parsley or green onions before serving.

Servings and timing

Serves 4–6 as an appetizer or main.

Prep time: 10 minutes
Bake time: 35–40 minutes
Total time: approximately 50 minutes

Variations

Spicy pineapple: Increase cayenne or add sriracha to the glaze for a spicy kick.
Grill version: Grill wings over medium heat for about 20 minutes, turning and glazing in the last 5 minutes.
Teriyaki twist: Substitute hoisin for soy sauce and add a splash of sesame oil to the glaze.
Citrus blend: Mix half orange juice with pineapple juice for extra brightness.
Caramel crunch: Sprinkle toasted sesame seeds or chopped peanuts on top after glazing.

Storage/reheating

I store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 375 °F oven for about 10–12 minutes until warmed through and the glaze is sticky again. A quick toss with a little extra glaze before serving brings back that fresh, glossy finish.

FAQs

Can I use frozen wings?

Yes—I just thaw them fully in the fridge, pat them very dry, then proceed with the recipe.

How do I get the glaze nice and sticky?

The cornstarch slurry in the glaze helps it thicken and cling. Also, brushing wings halfway through and tossing at the end gives the best coverage.

Can I air-fry these wings?

Absolutely. I air-fry at 380 °F for about 25 minutes, shaking and brushing with glaze halfway, until crispy and cooked through.

What side dishes go well with these wings?

I love serving them with coleslaw, grilled pineapple slices, or steamed rice to complement the tropical flavor.

Can I make them ahead of time?

Yes—I bake and glaze them, then refrigerate separately. I reheat and toss with fresh glaze right before serving to maintain their crispiness.

Conclusion

These Brown Sugar Pineapple Wings are a deliciously different take on classic wings, with a sweet-tangy tropical glaze that sticks beautifully to each piece. I love how simple they are to pull together and how well they pair with casual gatherings or family dinners. They’re always a hit—give them a try, and I think they’ll become a favorite in my recipe rotation!