Can I air fry the wings?

Air-fry dry-rubbed chicken wings at 400°F (200°C) for 20-25 minutes until charred. Make the glaze on stovetop and toss with hot wings. The fruit must be sautéed separately.

How do I keep glazed wings crisp?

Start with dry chicken wings. Coat with cornstarch before baking on a rack to avoid steaming and ensure a crispy skin. Cook the glaze separately while baking the wings so the glaze doesn't clump and pull the skin off the wings. For a thicker glaze coating, season the wings with glaze, let them rest for 2 minutes, then reapply warm glaze.

Are these wings spicy?

They're sweet and spicy. Add 1 teaspoon of sriracha or crushed red pepper to the glaze during reduction to add heat.

Why is the glaze so dark?

Dark brown sugar and soy sauce add color to the glaze as it cooks. Stir and cook until the glaze clears and coats the back of a spoon. Add 1 teaspoon of warm water or pineapple juice to thin the glaze if necessary.

How should I store and reheat leftovers?

Leftovers can be kept in a sealed container in the refrigerator for up to 3 days. Leftovers can be reheated in an air fryer or preheated oven at 375°F (190°C) for 5-8 minutes. The glaze can darken a bit during reheating.

Brown Sugar Pineapple Wings with Dark Glaze and Caramelized Pineapple

By Mason BrooksNov 11, 2026

Prep

15 min

Cook

45 min

Total

60 min

Servings

Level

Medium

Jump to recipe

Brown sugar and pineapple wings bake in the oven for about an hour. I bake these wings when I want brown-sugar-glazed chicken wings but don't have time to deep-fry them. Caramelized pineapple rings are added to the baked wings at the table.

Brown Sugar Pineapple Wings with Dark Glaze and Caramelized Pineapple

I use a wire rack set over a rimmed baking sheet to bake the wings at 425°F (220°C) until the skin is blistered and brown and some pieces are charred. Drying the wings is a step I don't omit. Undried wings will produce steam during baking, which can prevent the formation of a rough skin that helps the sauce stick to the wings.

The glaze will cook down in a heavy-bottomed saucepan to a thick, shiny consistency. I recommend cooking fruit in a cast-iron skillet, but you could also use a nonstick pan. Place the fruit in a pan and do not stir for about 2 to 3 minutes to allow it to caramelize somewhat.

Drizzle hot glaze over the wings and toss gently in a large stainless steel bowl. Cold sauce does not adhere well to cooked chicken wings. I serve my chicken wings in a white, shallow bowl with pieces of pineapple nestled among the wings and garnish with green onion and sesame seeds. It looks good.

Why you'll love this recipe

The oven is for cooking the chicken wings. Other pans are needed to cook off the sauce and caramelize the pineapple.
No deep fryer needed. A wire rack on a baking sheet is an effective way to brown the skin all around.
In a thick saucepan, the sugar mixture will reduce to a spoon-coating glaze. There will be no waste sticking to the bottom of the pan.
Pineapple cooks rapidly and provides a browned pineapple border that adds texture to the other pineapple served.
You can use canned pineapple if preferred, as long as you carefully drain and dry the canned pineapple pieces.
It can be served as a dinner or party dish. Stack the wings to reveal the fruit.

Instructions

Pat the chicken wings bone-dry with paper towels.

Toss the wings with 1 tablespoon neutral oil, salt, black pepper, garlic powder, and 1 tablespoon cornstarch.

Set the wings on a wire rack over a rimmed baking sheet.

Roast at 425°F (220°C) for 35-40 minutes, until the skin is bubbling, golden-brown, and slightly charred at the tips.

Combine the pineapple juice, dark brown sugar, soy sauce, rice vinegar, grated ginger, and minced garlic in a large heavy-bottomed saucepan.

Bring the glaze to a simmer over medium heat.

Whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk the slurry into the glaze.

Simmer until the glaze coats the back of a spoon and looks dark, glossy, and translucent.

Heat a skillet over high heat with 1 teaspoon neutral oil.

Arrange the pineapple in a single layer and leave it undisturbed for 2-3 minutes, until caramelized underneath.

Toss the pineapple briefly to sear the other sides, then take it off the heat.

Transfer the roasted wings to a large stainless steel bowl.

Pour three-quarters of the hot glaze over the wings and gently fold them with a rubber spatula until coated.

Add the caramelized pineapple and give everything one gentle toss.

Stack the wings in a shallow white ceramic bowl with pineapple chunks between them, then finish with green onions and toasted white sesame seeds.

FAQ

You can use canned pineapple instead of fresh pineapple. Drain and pat dry the canned pineapple chunks before adding them to the skillet. Fresh pineapple chunks are less likely to fall apart when cooked. Canned or preserved pineapple can replace fresh pineapple in recipes.

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Dinner Chicken American Party Stovetop

Brown Sugar Pineapple Wings with Dark Glaze and Caramelized Pineapple

Name: Brown Sugar Pineapple Wings with Dark Glaze and Caramelized Pineapple
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 3 lbs chicken wings (split into flats and drumettes); 1 tbsp neutral oil (plus 1 teaspoon for the pineapple); salt (to taste); black pepper (to taste); garlic powder; 2 tbsp cornstarch (divided, 1 tablespoon for the wings and 1 tablespoon for the slurry); 1 cup pineapple juice (100% pure juice); 1/2 cup dark brown sugar (packed); 1/4 cup soy sauce; 2 tbsp rice vinegar; 2 tsp fresh ginger (grated); garlic (minced); 1 tbsp water (cold, for the cornstarch slurry); 2 cups fresh pineapple (cut into 1/2-inch square chunks); 2 tbsp green onions (thinly sliced); 1 tbsp white sesame seeds (toasted)

By Mason BrooksNov 11, 2026

Prep

15 min

Cook

45 min

Total

60 min

Servings

Level

Medium

Jump to recipe

Why you'll love this recipe

The oven is for cooking the chicken wings. Other pans are needed to cook off the sauce and caramelize the pineapple.
No deep fryer needed. A wire rack on a baking sheet is an effective way to brown the skin all around.
In a thick saucepan, the sugar mixture will reduce to a spoon-coating glaze. There will be no waste sticking to the bottom of the pan.
Pineapple cooks rapidly and provides a browned pineapple border that adds texture to the other pineapple served.
You can use canned pineapple if preferred, as long as you carefully drain and dry the canned pineapple pieces.
It can be served as a dinner or party dish. Stack the wings to reveal the fruit.

Ingredients

Servings4

•3 lbs chicken wings (split into flats and drumettes)
•1 tbsp neutral oil (plus 1 teaspoon for the pineapple)
•salt (to taste)
•black pepper (to taste)
•garlic powder
•2 tbsp cornstarch (divided, 1 tablespoon for the wings and 1 tablespoon for the slurry)
•1 cup pineapple juice (100% pure juice)
•½ cup dark brown sugar (packed)
•¼ cup soy sauce
•2 tbsp rice vinegar
•2 tsp fresh ginger (grated)
•garlic (minced)
•1 tbsp water (cold, for the cornstarch slurry)
•2 cups fresh pineapple (cut into 1/2-inch square chunks)
•2 tbsp green onions (thinly sliced)
•1 tbsp white sesame seeds (toasted)

Instructions

1
Pat the chicken wings bone-dry with paper towels.
2
Toss the wings with 1 tablespoon neutral oil, salt, black pepper, garlic powder, and 1 tablespoon cornstarch.
3
Set the wings on a wire rack over a rimmed baking sheet.
4
Roast at 425°F (220°C) for 35-40 minutes, until the skin is bubbling, golden-brown, and slightly charred at the tips.
5
Combine the pineapple juice, dark brown sugar, soy sauce, rice vinegar, grated ginger, and minced garlic in a large heavy-bottomed saucepan.
6
Bring the glaze to a simmer over medium heat.
7
Whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk the slurry into the glaze.
8
Simmer until the glaze coats the back of a spoon and looks dark, glossy, and translucent.
9
Heat a skillet over high heat with 1 teaspoon neutral oil.
10
Arrange the pineapple in a single layer and leave it undisturbed for 2-3 minutes, until caramelized underneath.
11
Toss the pineapple briefly to sear the other sides, then take it off the heat.
12
Transfer the roasted wings to a large stainless steel bowl.
13
Pour three-quarters of the hot glaze over the wings and gently fold them with a rubber spatula until coated.
14
Add the caramelized pineapple and give everything one gentle toss.
15
Stack the wings in a shallow white ceramic bowl with pineapple chunks between them, then finish with green onions and toasted white sesame seeds.