Ingredients
Chicken Wings
- 2 lbs chicken wings, split at joints
Teriyaki Sauce
- 1/2 cup pineapple juice
- 1/3 cup teriyaki sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the optimal temperature for baking the wings evenly and achieving a crispy texture.
- Prepare Wings: Arrange the split chicken wings on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
- Initial Bake: Bake the wings for 25 minutes, making sure to flip them halfway through the cooking time to promote even browning.
- Make Sauce: While the wings bake, combine pineapple juice, teriyaki sauce, honey, soy sauce, minced garlic, grated ginger, and black pepper in a bowl. This mixture creates a flavorful glaze that infuses the wings with a sweet and savory aroma.
- Glaze and Final Bake: Brush the prepared sauce generously over the wings and bake for an additional 15 minutes, allowing the sauce to thicken, caramelize, and coat the wings beautifully.
- Serve: Remove the wings from the oven and serve hot, with extra sauce on the side for dipping if desired.
Notes
- For extra crispiness, you can broil the wings for 2-3 minutes after the final baking step, watching carefully to avoid burning.
- Adjust honey amount for sweetness preference.
- If soy sauce is a concern, use low-sodium soy sauce to reduce salt content.
- Leftover wings can be stored in an airtight container refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese