Description
These Pineapple Chili Wings are everything you want in a crowd-pleasing dish: crispy chicken, a glossy tropical glaze, and that perfect balance of sweet and gentle heat. Pineapple juice brings sunny sweetness, sweet chili sauce adds a mild kick, and fresh garlic and ginger tie it all together. Easy to make, impossible to resist.
Ingredients
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2 lb chicken wings, split and tips removed
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1 tbsp neutral oil (avocado or canola)
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Salt and black pepper, to taste
Pineapple Chili Glaze
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1 cup 100% pineapple juice
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⅓ cup sweet chili sauce
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2 garlic cloves, minced
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1 tsp fresh grated ginger
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1 tsp soy sauce (optional, for umami)
Optional Garnish
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Sliced green onions
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Fresh cilantro
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Lime wedges
Instructions
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Prep the wings
Preheat oven to 400°F (200°C). Pat wings very dry. Toss with oil, salt, and pepper. -
Bake until crispy
Arrange wings on a wire rack set over a foil-lined baking sheet.
Bake 40–45 minutes, flipping halfway, until golden and crisp.
Air fryer option: 375°F for 22–25 minutes, shaking halfway. -
Make the glaze
In a saucepan, simmer pineapple juice over medium heat until reduced by half.
Stir in sweet chili sauce, garlic, ginger, and soy sauce. Simmer 5–7 minutes until glossy. -
Toss and serve
Add hot wings to a large bowl, pour over warm glaze, and toss to coat.
Garnish if desired and serve immediately.
Notes
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Dry wings = crispy wings: Moisture prevents browning.
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Reduce the juice: This concentrates pineapple flavor and thickens the sauce naturally.
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Taste the glaze: Add lime juice for tang or chili flakes for extra heat.
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Sauce on demand: Keep extra glaze warm and toss wings just before serving to avoid sogginess.