Sticky Pineapple-Teriyaki Chicken Wings
Delicious and sticky chicken wings coated in a sweet and savory pineapple-teriyaki sauce.
Equipment
- Large Bowl
- Skillet
Ingredients
Main Ingredients
- 30 pieces chicken wings or drummettes
- 1 cup low sodium soy sauce
- 1 cup pineapple juice
- 0.5 cup brown sugar
- 2 tablespoons dried minced onions
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine the soy sauce, pineapple juice, brown sugar, minced onions, ground ginger, garlic powder, and sea salt. Whisk together until well mixed.
- Heat the olive oil in a large skillet over medium heat. Add the chicken wings and brown them on both sides, about 5-7 minutes.30 pieces chicken wings or drummettes
- Pour the marinade over the browned chicken in the skillet. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer the chicken, turning frequently, until the internal temperature reaches at least 160°F (70°C), about 20-25 minutes.
- Once cooked, let the chicken simmer in the sauce over low heat until you're ready to serve.
Notes
For extra flavor, marinate the chicken in the sauce for a few hours or overnight before cooking. Serve with a side of rice or a fresh salad for a complete meal. No alcoholic drinks allowed, please substitute with a non-alcoholic option.