What is the secret ingredient to crispy wings?

The secret isn’t just one ingredient — it’s technique. But if we had to name one game-changer, it’s aluminum-free baking powder . When lightly dusted over chicken wings before baking, it alters the skin's pH, helping fat render out and the surface dry faster. Combined with patting the wings dry and baking at high heat, you get that signature crispy finish even without a fryer. For our brown sugar pineapple chicken wings , the real magic comes when that crispy skin gets coated in a sticky glaze — sweet meets crunch in the best way.

Why put baking soda on chicken wings?

Baking soda is sometimes used (sparingly) to make skin more alkaline, helping it brown and blister in the oven. However, baking soda has a stronger chemical flavor and is easy to overdo. That’s why many home cooks opt for baking powder instead , especially for recipes like pineapple glazed wings where flavor balance is key. If you're looking for crispiness without metallic aftertaste, baking powder is the safer, more reliable choice.

What is the brown in chicken wings?

That golden-brown color you see on chicken wings is the result of the Maillard reaction , a complex chemical process that occurs when proteins and sugars in the skin are exposed to high heat. In brown sugar pineapple chicken wings , the natural sugar in the glaze enhances this effect, creating an even deeper caramelized tone on the crispy skin.

How to pat chicken wings dry?

After rinsing or removing your wings from a marinade, lay them out on a paper towel-lined tray . Use additional paper towels to gently press and absorb any surface moisture. Don’t rub — just firm, gentle pats will do the trick. For best results, let them air-dry in the fridge for 30–60 minutes afterward. This is one of the best-kept secrets for getting that crispy skin in baked wing recipes.

What happens if you forget to pat wings dry?

If you skip drying the wings, the leftover moisture on the skin creates steam during baking , which prevents the skin from crisping up. You’ll likely end up with soft, rubbery skin instead of that crispy bite you’re expecting. Especially in sticky wing recipes like brown sugar pineapple chicken wings , soggy skin won’t hold up well to glaze — you’ll lose that satisfying texture contrast.

Is dry rub or sauce better for wings?

It depends on the experience you want. Dry rubs build a strong base of flavor and texture, especially when crisped in the oven or smoker. Sauces , on the other hand, add bold, wet flavor after cooking. With brown sugar pineapple chicken wings , we use a flavorful marinade that doubles as a glaze — combining the best of both worlds. You get infused flavor from the inside out and a sticky, glossy coating on the outside.

Is This the Best Brown Sugar Pineapple Chicken Wings Recipe?

Name: How to make Brown Sugar Pineapple Chicken Wings
Prep time: 10 min
Cook time: 30 min
Total time: PT-486247H30M1S
Cuisine: Fusion
Ingredients: 2 lbs chicken wings, split into drumettes and flats; Salt and black pepper to taste; Sweet Marinade:; ½ cup pineapple juice; ¼ cup soy sauce; ¼ cup packed brown sugar; 2 garlic cloves, minced fine; 1 tsp fresh ginger, grated; Sticky Glaze:; ¼ cup pineapple chunks, drained; 1 tbsp cornstarch; 2 tbsp cold water

Description

Get ready to fall in love with these Sticky Pineapple Glazed Chicken Wings — the ultimate sweet-meets-savory treat that’s perfect for game day, backyard parties, or just because you’re craving something finger-lickin’ delicious. Juicy chicken wings roasted to crispy perfection, drenched in a glossy pineapple glaze with hints of garlic, ginger, and brown sugar — these wings will have everyone asking for seconds (and thirds!).

Ingredients

Scale

2 lbs chicken wings, split into drumettes and flats
Salt and black pepper to taste
Sweet Marinade:
½ cup pineapple juice
¼ cup soy sauce
¼ cup packed brown sugar
2 garlic cloves, minced fine
1 tsp fresh ginger, grated
Sticky Glaze:
¼ cup pineapple chunks, drained
1 tbsp cornstarch
2 tbsp cold water

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Instructions

In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, and ginger until the sugar is fully dissolved.
Add chicken wings and toss until coated. Cover and refrigerate for at least 30 minutes (overnight is even better!).
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Arrange marinated wings in a single layer. Sprinkle with salt and black pepper. Bake for 25–30 minutes until golden, crispy, and cooked through.
While wings bake, mix cornstarch with cold water to form a smooth slurry.
Pour leftover marinade into a small saucepan. Bring to a simmer over medium heat, add pineapple chunks, and stir in the cornstarch slurry. Cook, stirring, until thickened and glossy, about 2–3 minutes.
Transfer wings to a serving bowl, pour warm glaze over them, and toss to coat. Serve hot and enjoy!

Notes

Garnish with sliced green onions or sesame seeds for extra flair.
Serve with rice or noodles for a heartier meal.

Prep Time: 10 minutes (plus marinating time)
Cook Time: 30 minutes
Category: Appetizer, Main
Method: Baking
Cuisine: Fusion, American-Asian

Nutrition

Serving Size: ½ lb wings
Calories: 410
Sugar: 12g
Sodium: 820mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 28g
Cholesterol: 115mg