Brown Sugar Pineapple Wings Chicke

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 oven to 200°C and line a baking sheet with parchment paper.

In a large bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until sugar is dissolved.

Add chicken wings to the marinade, ensuring even coating. Cover and refrigerate for at least 30 minutes.

Arrange marinated wings in a single layer on the prepared baking sheet. Season with salt and black pepper. Bake for 25–30 minutes, or until the chicken is fully cooked and skin is golden.

While chicken bakes, mix cornstarch and water in a small bowl, forming a smooth slurry.

Transfer the remaining marinade to a saucepan over medium heat. Add pineapple chunks and bring to a gentle simmer. Gradually pour in the cornstarch slurry, stirring continuously, until the sauce thickens.

Remove wings from oven. Transfer to a serving bowl and toss thoroughly with the warm pineapple sauce. Serve immediately, garnished as desired.