Best Pineapple Soy Chicken Wings Recipes

PINEAPPLE GLAZED CHICKEN WINGS

Steps:

• Rinse the wings under cold water then pat dry. If not already separated, use a sharp knife and holding the drumette with the end sticking straight up, push the blade of a sharp knife straight down between the drumette and wingette and separate at the joint. Cut wing tip off and save for soup or stock.
• In a blender, add sherry, two of the three cans of pineapple juice, ¼ cup of the brown sugar, orange juice, lime juice, lime zest, soy sauce, oil, hot sauce, ginger, garlic, cilantro, salt, cumin, coriander and black pepper and puree until everything is liquid.
• Place chicken in a gallon zip lock bag and pour in two cups of the liquid and marinate for 30 minutes, no longer.
• While the chicken is marinating, preheat oven to 325 degrees F.
• Place the remainder of the liquid into a small sauce pan along with the remaining can of pineapple juice and remaining ¼ cup of brown sugar.
• Bring up to a slow boil and cook to reduce down to 1 ½ cups, about 15-20 minutes.
• Once the glaze has been reduced, mix corn starch in a small bowl with a few teaspoons of water to make a slurry and add to the hot glaze and heat to thicken. The consistency should be like thick maple syrup. Set aside.
• Line a sheet tray with foil and place a rack of the same size into the pan. Spray the rack with kitchen pan spray.
• After the chicken marinates for 30 minutes, pour into a colander and dispose of the liquid.
• Arrange the chicken pieces on the prepared pan and cover with parchment and foil and bake for 30 minutes.
• Remove from oven and raise the temperature to 425 degrees F. (There will be liquid in the pan bottom, use caution not to tilt the pan as you remove it from the oven)
• Brush both sides of each piece of chicken with the glaze and arrange skin side up. Save about ¼ cup of glaze for later.
• Once the oven has reached 425 degrees F, place the chicken in the oven uncovered for 25 to 30 minutes until sticky and slightly browned.
• Remove and brush with the remaining glaze and serve hot with the pineapple chunks on the side.

TERIYAKI CHICKEN WINGS

Steps:

• Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
• Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

AIR FRYER CHICKEN WINGS WITH SOY GLAZE

Steps:

• Mix together the sambal, soy sauce, garlic, ginger, sesame oil, scallion whites and half of the scallion greens (reserve the remaining greens for garnish) together in a medium bowl. Add the wings and marinate in the refrigerator for at least an hour.
• Preheat an air fryer to 380 degrees F. Remove the chicken wings from marinade, and place wings in the air fryer basket. Pour the marinade into a saucepan and set aside. Cook the wings for 22 minutes.
• While the wings are cooking, add the rice vinegar to the marinade and bring the liquid to a boil over medium heat. Boil for 2 minutes, then reduce the heat so the sauce stays warm.
• Once the wings have cooked for 22 minutes, remove the basket from the frying and brush some of the marinade on the wings making sure to coat them well. Place the basket back in the air fryer, increase the heat to 400 degrees F and cook until they are golden brown and delicious, about 3 minutes, keeping an eye out so they don't burn.
• Place the wings on a serving platter and spoon any remaining marinade over the wings. Garnish with scallion greens and the sesame seeds and serve.

PINEAPPLE CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees.
• Place chicken wing piecesin a greased 13x9 inch baking pan.
• Bake 30 minutes.
• Drain pineapple, reserving 1/4 cup juice.
• Mix barbeque sauce, pineapple and reserved juice; add to pan with chicken stirring well to coat.
• Bake 30 minutes more or until well browned and sauce is thickened.

CHINESE CHICKEN WINGS

Steps:

• Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
• Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.