Teriyaki Pineapple Wings


2- 3 lbs wings
a drizzle of olive oil
salt & pepper
1/2 cup teriyaki sauce
1/3 cup ketchup
1 tsp brown sugar
1/2 cup canned crushed pineapple
2 garlic cloves
a pinch of crushed red pepper
1/4 cup water
2 Tbsp sesame seeds, lightly toasted in a dry pan
sliced scallions


Preheat oven to 425 degrees.
Dry off the wings with a paper towel. Toss lightly with olive oil, salt and pepper.
Place the wings on a parchment lined baking sheet in a single layer.
Bake for 20 minutes, flip the wings over and bake another 20-25 minutes until cooked through and crisp.
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,
Pour into a saucepan and simmer for about 20 minutes or until slightly thickened.
Once the wings are cooked and just before serving, toss the wings in the sauce. Garnish with the toasted sesame seeds and sliced scallions.


Crisp, 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.


Tuesday, November 11, 2014 - 5:20pm


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