Brown Sugar Pineapple Chicken Wings

There’s something magical about the combination of sweet and savory, especially when it coats a batch of golden, crispy chicken wings. These Brown Sugar Pineapple Chicken Wings hit all the right notes—sweet, tangy, sticky, and just a little smoky. It’s the kind of recipe you’ll want to keep on hand for game days, potlucks, or even a simple weeknight dinner that feels a bit more special.

The first time I made these wings, I was looking to bring something different to a neighborhood potluck. Everyone was bringing their classics—buffalo wings, honey BBQ, the usual suspects. I wanted something a little unexpected, something with tropical vibes but still hearty and satisfying. That’s when this glaze came to life. Pineapple juice and brown sugar form the sweet base, but it’s the addition of soy sauce, garlic, and a touch of ginger that brings balance and depth.

Let me walk you through how to make them at home. They’re simple, mostly hands-off, and baked in the oven (so no need to worry about frying messes or oil splatters). The result? Perfectly caramelized, juicy wings that disappear faster than you’d expect.

this recipe

PREPPING AND BAKING THE WINGS

Ingredients:

For the wings:

• 2 lbs chicken wings, split and tips removed

• Salt and black pepper, to taste

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

For the glaze (we’ll get to this in Part 2):

• 1 cup pineapple juice

• ⅓ cup brown sugar

• 2 tablespoons soy sauce

• 2 tablespoons ketchup

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger (optional)

• 1 tablespoon cornstarch mixed with 2 tablespoons water

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). I highly recommend lining your baking sheet with foil—it makes cleanup a breeze, especially with a sticky glaze like this one. Then, place a wire rack on top of the foil-lined baking sheet and give it a light greasing. The rack allows the heat to circulate around the wings, so they get that beautiful, even crispiness without needing to flip every few minutes.

Step 2: Season the Wings

Pat your chicken wings dry with paper towels. This step is more important than it sounds—removing moisture helps the wings crisp up instead of steaming. Toss the wings in a large bowl with olive oil, garlic powder, smoked paprika, salt, and black pepper. Make sure every wing is coated evenly. The smoked paprika adds just a whisper of smokiness, which plays so well with the sweetness of the glaze later on.

Step 3: Bake Until Crispy

Arrange the seasoned wings in a single layer on the prepared rack. Give them a little room to breathe—you don’t want them piled on top of each other. Pop them in the oven and bake for 40-45 minutes, flipping them halfway through. They should be golden, slightly crispy on the edges, and fully cooked by the end.

You’ll start to smell that delicious blend of paprika and roasted chicken wafting through the kitchen right around the 25-minute mark, which is when the anticipation starts to really build.

Now that your chicken wings are turning golden and crispy in the oven, it’s time to turn our attention to the real flavor booster of this recipe—the glaze. This isn’t your average sticky sauce. It’s rich, glossy, and perfectly balanced between sweet, savory, and tangy. The pineapple juice gives it that tropical punch, while the brown sugar and soy sauce ground it in deep, caramel-like richness.

What I love most about this glaze is that it comes together in minutes—no fancy ingredients or complicated steps required. Let’s get into it.

Step 4: Make the Brown Sugar Pineapple Glaze

While the wings are baking, grab a small saucepan and combine the following ingredients:

• 1 cup pineapple juice

• ⅓ cup brown sugar

• 2 tablespoons soy sauce

• 2 tablespoons ketchup

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger (optional but highly recommended)

Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 5-6 minutes, allowing the liquid to reduce just slightly and for all the flavors to meld.

Now, for that signature sticky finish, we’ll add a cornstarch slurry. In a small bowl, stir together:

• 1 tablespoon cornstarch

• 2 tablespoons water

Pour this slurry into your simmering glaze while stirring continuously. You’ll see it start to thicken up almost immediately. After about 1-2 more minutes, your glaze should be smooth and glossy—just thick enough to cling to the wings without being goopy.

Remove the pan from heat and let the glaze cool slightly while the wings finish baking.

Step 5: Toss the Wings in the Glaze

Once your wings are beautifully baked—golden, crisp, and sizzling hot—transfer them to a large bowl. Pour the glaze over the wings and use tongs (or clean hands) to gently toss them until they’re fully coated. You want every nook and cranny of those wings to be covered in that sticky, shiny glaze.

If you’re like me, this is the moment where you’ll be tempted to sneak a bite. And honestly? I won’t blame you.

Step 6: Return to the Oven to Caramelize

This step is what takes these wings to the next level. Place the glazed wings back on the wire rack (don’t worry if it’s a little messy—messy wings are the best wings), and return them to the oven for another 5-7 minutes.

This short second bake allows the glaze to set and slightly caramelize, locking in that flavor and giving the wings a gorgeous sticky finish.

Want them a little more charred and caramelized? Flip on the broiler for the last 2-3 minutes—just keep a close eye on them, as the sugar in the glaze can go from golden to burnt in seconds.

Optional Garnishes and Serving Suggestions

When the wings come out of the oven for the final time, they should look like something straight out of a restaurant kitchen—glossy, golden, and irresistible.

If you want to add a little something extra, try garnishing with:

• Chopped green onions for a fresh bite

• Toasted sesame seeds for a little crunch

• Crushed red pepper flakes if you like a touch of heat

As for serving, these wings don’t need much. They’re flavorful enough to stand on their own, but they’re also fantastic alongside steamed jasmine rice, a cool cucumber salad, or even a simple cabbage slaw to cut through the sweetness.