Sweet, tangy chicken wings glazed with a caramelized pineapple and brown sugar sauce. These sticky, flavor-packed wings deliver an irresistible combination of tropical sweetness and savory umami that makes them perfect for game day snacks or an Asian-inspired dinner.   Ingredients: Main 900 g chicken wings, separated into drumettes and flats Marinade 120 ml pineapple juice 60 ml soy sauce 55 g brown sugar 2 cloves garlic, finely minced 1 tsp freshly grated ginger Sauce 60 ml pineapple chunks 8 g cornstarch 30 ml water Salt, to taste Black pepper, to taste Instructions: Preheat the Oven Begin by preheating your oven to 200°C. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. The parchment also helps the wings crisp evenly without burning on the bottom. Prepare the Marinade In a large bowl, combine the pineapple juice, soy sauce, brown sugar, minced garlic, and freshly grated ginger. Stir thoroughly until the brown sugar has completely dissolved, creating a smooth, sweet-savory marinade that will infuse the wings with flavor. Marinate the Wings Add the chicken wings to the marinade, making sure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For more intense flavor, you can marinate for up to 4 hours, allowing the acids in the pineapple juice to tenderize the meat. Bake the Wings Arrange the marinated wings in a single layer on the prepared baking sheet, leaving space between each piece for even cooking. Season with salt and black pepper to enhance the flavor. Bake for 25-30 minutes, or until the wings are fully cooked (internal temperature of 74°C) and the skin has turned a beautiful golden brown. Prepare the Cornstarch Slurry While the wings are baking, create a cornstarch slurry by mixing the cornstarch and water in a small bowl until smooth. This will be used to thicken the sauce to a perfect glazing consistency that will cling to the wings. Make the Glaze Transfer the remaining marinade to a saucepan over medium heat. Add the pineapple chunks and bring the mixture to a gentle simmer. Gradually pour in the cornstarch slurry while stirring continuously to prevent lumps. Continue cooking until the sauce thickens to a glossy glaze, approximately 3-5 minutes. Glaze and Serve Once the wings are done baking, transfer them to a large serving bowl. Pour the warm pineapple glaze over the wings and toss thoroughly to ensure even coating. Serve immediately while hot and sticky. For an extra touch, garnish with sliced green onions, sesame seeds, or additional fresh pineapple chunks. Notes: For extra crispy skin, pat the wings dry with paper towels before marinating. You can add a teaspoon of sriracha or red pepper flakes to the marinade for a spicy kick. The sauce can be made ahead of time and reheated just before coating the wings. For a caramelized finish, you can brush the wings with some of the sauce during the last 5 minutes of baking. These wings pair well with steamed rice or a fresh cucumber salad to balance the sweetness. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes (plus 30 minutes marinating) Yield: 4 servings Category: Main-course Method: Baking Cuisine: Asian-Fusion Diet: None Keywords: chicken wings, pineapple glaze, brown sugar wings, sticky wings, Asian chicken wings, baked wings, sweet and savory, game day food, pineapple chicken Nutrition Information: Serving Size: 225g (about 4-5 wings) Calories: 310g Sugar: 14g Sodium: 950mg Fat: 18g Saturated Fat: 5g Unsaturated Fat: 12g Trans Fat: 0g Carbohydrates: 16g Fiber: 0g Protein: 22g Cholesterol: 95mg