Baked Pineapple Teriyaki Chicken Wings

Name: Baked Pineapple Teriyaki Chicken Wings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 30 servings
Cuisine: Asian-inspired
Ingredients: 30 lbs chicken wings; salt, to taste; black pepper, to taste; 1/2 cup garlic powder; 2 (20 oz) cans crushed pineapple, in heavy syrup; 32 oz tamari soy sauce; 2 lbs brown sugar; 12 fl oz rice vinegar; 4 oz garlic paste; 4 oz ginger paste; 1/4 cup crushed red pepper flakes; 1/2 cup cornstarch; 1 cup cold water; cooked white rice, for serving; sesame seeds, for garnish

Baked pineapple teriyaki chicken wings combine tender wings with a homemade sweet-savory glaze made from crushed pineapple, tamari soy sauce, brown sugar, and fresh garlic-ginger paste. This Asian-inspired dish delivers restaurant-quality flavor without deep frying.

🌍Asian-inspired 🏷️Chicken wings 🏷️Baked chicken wings 🏷️Pineapple teriyaki 🏷️Teriyaki wings Sweet and savory

🏷️

🏷️Game-day

-0:00

oldscoolkevmoonTikTok

Total

1h 15m

Servings

30

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

30 lbs chicken wings
salt, to taste
black pepper, to taste
1/2 cup garlic powder
2 (20 oz) cans crushed pineapple, in heavy syrup
32 oz tamari soy sauce
2 lbs brown sugar
12 fl oz rice vinegar
4 oz garlic paste
4 oz ginger paste
1/4 cup crushed red pepper flakes
1/2 cup cornstarch
1 cup cold water
cooked white rice, for servingoptional
sesame seeds, for garnishoptional

15 Ingredients

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Instructions

1
Preheat your oven. Place chicken wings in large baking pans.
2
Season the wings generously with salt, black pepper, and garlic powder. Toss well to ensure all wings are evenly coated.
3
Bake the wings until they are cooked through and the skin is lightly crisped.
4
While the wings are baking, prepare the sauce. In a large pot, combine the crushed pineapple with its syrup, tamari soy sauce, brown sugar, rice vinegar, garlic paste, ginger paste, and crushed red pepper flakes.
5
Place the pot on the stove over medium-high heat and bring the sauce to a boil, stirring to dissolve the sugar.
6
In a separate container, whisk together the cornstarch and cold water to create a slurry.
7
Slowly pour the cornstarch slurry into the boiling sauce while stirring constantly. Continue to stir until the sauce thickens.
8
Once the wings are cooked, remove them from the oven. Pour the hot pineapple teriyaki sauce over the wings.
9
Toss the wings thoroughly to coat them completely in the sauce.
10
Return the sauced wings to the oven and bake for another 10-15 minutes to allow the sauce to caramelize.
11
To serve, place a bed of cooked white rice on a plate, top with the saucy chicken wings, and garnish with a sprinkle of sesame seeds.

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Tips & Notes

Pro tips

Pat wings dry with paper towels before seasoning to ensure better browning and crispier skin edges during baking.
Whisk the sauce ingredients thoroughly to emulsify the crushed pineapple and brown sugar, preventing grittiness.
Toss wings with sauce during the last 5-10 minutes of baking rather than coating at the start to avoid sugar burn.
Arrange wings on a wire rack placed over a baking sheet to allow air circulation underneath and prevent sticking.

Substitutions

Tamari soy sauce → regular soy sauce (use same amount; note slightly saltier taste)
Rice vinegar → white vinegar or apple cider vinegar (note: slightly different flavor profile)
Brown sugar → white sugar or honey (note: honey may caramelize faster, adjust baking time)

Storage & make-ahead

Store cooled wings and sauce separately in airtight containers for up to 4 days. Reheat wings in a 350°F oven for 10-15 minutes, then toss with gently warmed sauce.

Common Questions

Can I use fresh pineapple instead of canned?

Canned pineapple in heavy syrup is preferred for this recipe because it provides the sugar and liquid needed for the sauce consistency. Fresh pineapple will require adjusting the brown sugar and rice vinegar ratios.

How do I know when the wings are fully cooked?

Bake until the internal temperature reaches 165°F (74°C) at the thickest part of the wing. The meat should be tender and easily pull away from the bone.

What's the difference between tamari and regular soy sauce?

Tamari is typically wheat-free and has a slightly deeper, less salty flavor. Regular soy sauce works as a substitute in equal amounts if tamari is unavailable.

Can I make this sauce ahead of time?

Yes, prepare the teriyaki sauce up to 3 days ahead and store in the refrigerator. Toss with baked wings just before serving or reheat gently to avoid breaking down the sauce.

How should I store leftover wings?

Store wings and sauce separately in airtight containers for up to 4 days. Reheat wings in a 350°F oven for 10-15 minutes until warmed through, then toss with sauce.