Brown Sugar Pineapple Chicken Wings

Why You’ll Love This Recipe

I’m hooked on the flavor contrast: sticky-sweet brown sugar meets bright pineapple, and the wings caramelize beautifully in the oven or air fryer. They’re irresistible—each bite is juicy, crispy, and loaded with that tropical goodness that always gets me reaching for one more.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs chicken wings (split into flats and drumettes)

• 1½ Tbsp olive oil or neutral oil

• ½ tsp kosher salt

• ¼ tsp black pepper

• Brown sugar–pineapple glaze:

  • ¼ cup brown sugar, packed

  • 2 Tbsp soy sauce

  • 2 Tbsp unsalted butter

  • ½ cup crushed or finely chopped pineapple (fresh or canned)

  • 1 tsp garlic powder

  • Optional: pinch of cayenne or sriracha for heat

directions

1. I preheat the oven to 425 °F (220 °C) and line a baking sheet with foil or parchment.

2. I toss the wings with oil, salt, and pepper to coat evenly.

3. I arrange them in a single layer on the sheet and bake for 25 minutes.

4. Meanwhile, I make the glaze: in a small saucepan, I melt butter with brown sugar, then stir in soy sauce, pineapple, and garlic powder. I simmer for 3–4 minutes until slightly thickened—then whisk in a pinch of cayenne if I want heat.

5. After the initial bake, I brush the wings generously with glaze and return them to the oven for another 10–15 minutes, flipping once or twice, until they’re sticky, caramelized, and cooked through.

6. I let them rest 5 minutes before serving—so the glaze sets and the wings stay juicy.

Servings and timing

• Serves: about 4 (approximately 6 wings per person)

• Prep time: ~10 minutes

• Cook time: ~35–40 minutes

• Total time: ~45–50 minutes

Variations

• I sometimes swap crushed pineapple for diced fresh for extra texture—or skip the fruit and just double the soy and brown sugar.

• For a smoky twist, I sprinkle smoked paprika or chili powder into the glaze.

• I air-fry them at 400 °F for 20 minutes, shaking halfway, then add glaze and air-fry 5 more minutes for crispier results.

• To lighten it up, I reduce the brown sugar and stir in lime juice or zest for extra brightness.

storage/reheating

I store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 375 °F oven for about 8–10 minutes—this refreshes the crispiness and melts the glaze again.

FAQs

Can I use drumettes only?

Absolutely—I often do. They cook similarly and are easier to hold and serve.

What if I use frozen wings?

I thaw and pat them dry first, then proceed normally—just add a few minutes if they’re colder.

Is baking necessary?

Definitely—it crisps the skin and caramelizes the glaze. You can also air-fry as an alternative.

Can I prepare the glaze ahead?

Yes—I make it in advance, chill it, then reheat gently before brushing onto wings.

Can I double the recipe?

Yes—I double the ingredients and bake on two trays; I rotate halfway through so they cook evenly.

Conclusion

I adore these Brown Sugar Pineapple Chicken Wings for their sticky-sweet tang and tropical flair. They’re surprisingly simple but deliver big on flavor. I make them when I want something both comfortingly familiar and unapologetically fun.