Hawaiian Wings
These Hawaiian Wings are coated in a sweet and tangy pineapple-teriyaki glaze for the perfect tropical bite. Baked until golden and caramelized, they’re an easy appetizer or main dish everyone will love.
Servings: 2
Ingredients
- 20 chicken wings separated into wing and drumette
- 6 ounces pineapple juice
- 1/4 cup teriyaki marinade and sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 cloves garlic finely chopped
- Non-stick cooking spray
Instructions
- Line a large rimmed baking sheet with aluminum foil and spray with non-stick cooking spray. Place wings in single layer on baking sheet. Set aside.
- Preheat oven to 350 degrees F.
- In a saucepan combine pineapple juice, teriyaki sauce, honey, brown sugar and garlic. Bring to a boil over medium heat, stirring occasionally.
- Remove marinade from heat and spoon sauce over each wing, reserving some for later.
- Bake wings in preheated oven for 25 minutes. Remove from oven and turn each wing over. Spoon remaining sauce over wings. Return to oven to back for about 25 - 30 more minutes or until internal temperature reaches 160 degrees F and juices are clear.
