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Teriyaki Pineapple Wings
Angela LeMoine
4-6 servings
BeginnerCrisp, sticky delicious baked Teriyaki Pineapple Wings! The wings are first tossed lightly with olive oil, salt and pepper. Baked in the oven for about 40-45 minutes flipping the wings over once, halfway through the cooking time to crisp up each side. The sauce is super easy and I like it because its a little different then asian type wings i’ve had out. A mix of teriyaki sauce, ketchup, crushed pineapple, garlic, brown sugar, crushed red pepper and a little water. Blend everything then simmer until thickened. Once the wings are done baking, toss them in the sauce and a simple garnish of toasted sesame seeds and sliced scallion.
Total Steps
7
Ingredients
12
Tools Needed
1
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LeMoine Family KitchenIngredients
- 2-3 pounds wings
- a drizzle olive oil
- salt & pepper
- 1/2 cup teriyaki sauce
- 1/3 cup ketchup
- 1 teaspoon brown sugar
- 1/2 cup canned crushed pineapple
- 2 cloves garlic
- a pinch crushed red pepper
- 1/4 cup water
- 2 tablespoons sesame seeds, lightly toasted
- sliced scallions
Instructions
1
Step 1
Preheat oven to 425 degrees.
2
Step 2
Dry off the wings with a paper towel. Toss lightly with olive oil, salt and pepper.
3
Step 3
Place the wings on a parchment lined baking sheet in a single layer.
4
Step 4
Bake for 20 minutes, flip the wings over and bake another 20-25 minutes until cooked through and crisp.
5
Step 5
While the wings are cooking add the teriyaki sauce, ketchup, crushed pineapple, brown sugar, garlic, crushed red pepper flakes and water to a blender and blend until smooth,
6
Step 6
Pour into a saucepan and simmer for about 20 minutes or until slightly thickened.
7
Step 7
Once the wings are cooked and just before serving, toss the wings in the sauce. Garnish with the toasted sesame seeds and sliced scallions.