Description
These Pineapple Teriyaki Chicken Wings are a delicious blend of sweet and savory flavors, perfect for a quick dinner or game day snack. Sticky, glossy, and tropical, they’re sure to impress!
Ingredients
- 2 pounds chicken wings, split at joints
- 2 tablespoons olive oil or vegetable oil
- Salt and pepper to taste
- 1 cup pineapple juice
- 1 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
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Instructions
- 1. Pat the chicken wings dry with paper towels to remove any excess moisture. Season the wings generously with salt and pepper on both sides.
- 2. Heat the olive or vegetable oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken wings to the hot oil and brown them on both sides, about 3-4 minutes per side.
- 3. In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
- 4. Once the wings are browned, pour the teriyaki sauce mixture over them in the skillet. Bring the sauce to a boil, then reduce the heat to medium-low. Cover and simmer the wings for 30-35 minutes, turning them occasionally.
- 5. Stir the cornstarch slurry into the skillet and continue cooking for 5-10 minutes, turning the wings frequently, until the sauce has reached a sticky, glossy consistency.
- 6. Transfer the Pineapple Teriyaki Chicken Wings to a serving platter. Garnish with a sprinkle of sesame seeds and sliced green onions, if desired. Serve the wings hot, with any extra sauce on the side for dipping or drizzling.