Pineapple Teriyaki Chicken Wings: Easy Recipe with Sticky Sauce
Delicious Pineapple Teriyaki Chicken Wings with Sticky Sauce, perfect for any gathering.
Equipment
- large bowl
- Skillet
- meat thermometer
Ingredients
Marinade
- 1 cup low sodium soy sauce
- 1 cup pineapple juice Use juice from its own container
- 1 cup beer Can substitute with water or chicken broth
- ½ cup brown sugar
- 2 tablespoons dried minced onions
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons olive oil For cooking
Chicken
- 30 wings chicken wings or drummettes
Instructions
Cooking Instructions
- In a large bowl, add the marinade ingredients, except for the olive oil, and whisk together until well combined.
- Add olive oil to a large skillet, then add chicken and brown on both sides over medium heat.
- Add marinade to skillet, and heat until boiling. Reduce to a simmer, and cook over medium to medium low heat, turning frequently.
- Cook until internal temperature is at least 160 degrees, according to meat thermometer. Let simmer over low heat until ready to serve.
Notes
Make sure to use pineapple juice in its own container and not the juice from canned pineapple. You can sub water or chicken broth for the beer. To marinade chicken, add chicken to a large bowl, mix marinade ingredients, and pour over chicken. Cover and marinade in refrigerator for 4 hours or overnight.
Nutrition
Serving: 1wingCalories: 142kcalCarbohydrates: 6gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 37mgSodium: 420mgPotassium: 129mgFiber: 0.1gSugar: 5gVitamin A: 71IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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