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Pineapple Teriyaki Wings Recipe (with Video)

Chicken, Added sugar, Mushroom-free

Discover our Pineapple Teriyaki Wings Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 1h


- 2 lb Chicken wings
- 1 tsp Kosher salt
- 1 tsp Onion powder
- 2 tsp Black pepper
- 2 tsp Garlic powder
- 1 Tbs Smoked paprika
- 0.33333333333333331 cup Olive oil
Pineapple Teriyaki Sauce
- 1 cup Low sodium soy sauce
- 1 cup Pineapple
- 0.75 cup Water
- 0.5 cup Light brown sugar
- 0.5 cup Rice wine vinegar
- 2 clove Fresh garlic, minced
- 1 tsp Ginger powder
- 0.25 tsp Red pepper
Cornstarch Slurry
- 3 Tbs Cornstarch
- 0.25 cup Water
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1. Clean and pat Wings dry to remove excess moisture.
2. For spices, mix Salt, Garlic Powder, Onion Powder, Black Pepper and Smoked Paprika. Mix spice blend with Olive Oil, then fully coat Wings with Spice-Oil mix. Let Wings marinate for 2 to 24 hours in the refrigerator.
3. Preheat the oven to 425F.
4. For Teriyaki Sauce, in a saucepan on low-medium heat, add Soy Sauce, Water, Light Brown Sugar, Rice Wine Vinegar, Minced Garlic, Ginger Powder, and Crushed Red Pepper. Once all of those ingredients are added, mix well and bring to a simmer. Let sauce simmer for about 2-3 minutes, reduce heat, then add Cornstarch Slurry. Continuously stir the cornstarch slurry until the sauce thickens and the cornstarch slurry is fully combined, then remove from heat.
5. Line a baking pan with foil, place an oven safe baking rack on top of the pan, and coat the baking rack with non- stick spray. Place Wings on oven baking rack, uncovered, and bake for 20 minutes. Turn over Wings and continue to bake for 15 minutes. Depending on the size of wings, additional baking time may be recommended.
6. Coat sauce over Wings on both sides and bake for 10 minutes.
7. Remove Wings from the oven and coat in sauce once more.

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