Cowboy Pineapple Chicken Wings (Candied + Sticky) with Pineapple Wing Sauce

If you’re bored of the usual hot wings and want unique wing flavors, these Pineapple Chicken Wings are a seriously fun upgrade. They’re crispy first, then tossed in a glossy pineapple wing sauce that turns into that sticky, shiny “candied” coating people go crazy for.

This is one of those sweet chicken wing recipes that feels a bit exotic without needing weird ingredients. If you’ve been searching for the best wing flavors for parties, game night, or weekend cravings, save this one.

Why you’ll love these wings

• Candied, sticky glaze that clings to every wing
• Sweet-tangy pineapple flavor (not boring sweet)
• Easy to make baked or air fried
• A real crowd-pleaser if you want flavored chicken wings that feel different

Ingredients

For the wings

• 1.2 kg (about 2.5 lb) chicken wings, split (drumettes + flats)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika (optional, but nice color)
• 1 tbsp cornstarch (optional, helps crispiness)
• 1 tbsp neutral oil (optional for baking)

For pineapple wing sauce (candied glaze)

• 1 cup pineapple juice (carton is fine)
  Optional: add 1/2 cup pineapple chunks for extra pineapple bite
• 1/3 cup soy sauce (low sodium if possible)
• 1/2 cup brown sugar (light or dark)
• 3 cloves garlic, finely minced
• 1 tsp ginger, minced (or 1/2 tsp ginger powder)
• 1 tbsp rice vinegar (or lemon/lime juice)
• 1 to 2 tsp chili flakes or chili sauce (optional, to taste)
• 1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
• 1 tsp sesame oil (optional, adds aroma)

Garnish (optional)

• Sesame seeds
• Sliced spring onions

How to make Pineapple Chicken Wings (step-by-step)

Step 1: Dry and season the wings

1. Pat wings very dry with paper towels (this helps crisping).
2. In a bowl, mix salt, pepper, garlic powder, paprika, and cornstarch (if using).
3. Toss wings until evenly coated.

Tip: If you have time, leave wings uncovered in the fridge for 1 to 2 hours to dry out more.

Cooking method options

Option A: Baked wings (crispy and easy)

1. Preheat oven to 220°C (425°F).
2. Place wings on a rack over a baking tray (best crisp). If you don’t have a rack, use parchment paper and flip halfway.
3. Bake 40 to 45 minutes, flipping at the halfway point, until crispy and cooked through.

Food safety: Chicken should reach 74°C (165°F) internally.

Option B: Air fryer wings (fastest)

1. Preheat air fryer to 200°C (390°F).
2. Air fry wings in a single layer for 18 to 22 minutes, shaking/flipping halfway.
3. Cook until crisp and fully done.

Step 2: Make the pineapple wing sauce

While wings cook:

1. In a saucepan, add pineapple juice, soy sauce, brown sugar, garlic, ginger, vinegar/lime, and chili (if using).
2. Bring to a gentle simmer and cook 6 to 8 minutes, stirring often.

Step 3: Thicken into a glossy “candied” glaze

1. Mix cornstarch + water in a small bowl.
2. Slowly pour slurry into simmering sauce while stirring.
3. Cook 1 to 2 minutes until thick, glossy, and sticky.
4. Stir in sesame oil (optional).

You’re aiming for a sauce that coats the back of a spoon. If it’s too thick, add a splash of water or pineapple juice.

Step 4: Toss wings in the sauce

1. Add hot crispy wings to a large bowl.
2. Pour over enough sauce to coat well (you may not need all of it).
3. Toss until every wing is shiny and sticky.

Step 5: Optional final caramelize (highly recommended)

For that extra “candied chicken wings” finish:

• Put sauced wings back on the tray and broil/grill on high 1 to 3 minutes.
• Watch closely. Sugar can burn fast.

How to get that perfect candied, sticky coating

If you want the glaze to look like those viral wings:

• Let the sauce simmer long enough before thickening
• Use brown sugar for deeper caramel notes
• Broil/grill briefly after saucing for a glossy finish

Flavor variations (exotic and unique wing flavors)

Try any of these with the same base recipe:

• Spicy Pineapple Wings: add 1 tbsp sriracha or extra chili flakes
• Pineapple Teriyaki: add 1 tbsp hoisin + reduce sugar slightly
• Pineapple Garlic Butter: stir 1 tbsp butter into the sauce at the end
• Pineapple BBQ Twist: add 2 tbsp BBQ sauce + keep the pineapple juice

What to serve with Pineapple Chicken Wings

If you’re wondering what to serve with sweet wings, these work great with:

• Coleslaw or crunchy cabbage salad
• Garlic rice, fried rice, or plain steamed rice
• Fries or wedges
• Cucumber salad or pickled onions (perfect balance for the sweetness)

Storage and reheating

• Fridge: 3 to 4 days in an airtight container
• Reheat (best): air fryer at 190°C (375°F) for 4 to 6 minutes
• Oven: 200°C (390°F) for 8 to 10 minutes

Tip: If wings look dry, brush with a spoon of extra sauce while reheating.

FAQs

Can I use canned pineapple?

Yes. Use the juice from the can + a few pineapple chunks in the sauce.

How do I keep wings crispy after saucing?

Crisp them first, sauce right before serving, and do a quick broil for 1 to 2 minutes.

Can I make the pineapple wing sauce ahead?

Yes. Make it up to 3 days ahead. Reheat gently and add a splash of water to loosen.

Are these very sweet?

They’re sweet-tangy. Reduce brown sugar to 1/3 cup if you want less sweetness.

Recipe card

Pineapple Chicken Wings (Candied + Sticky)
Prep: 10 min | Cook: 35 to 45 min | Serves: 4 to 6

1. Season wings.
2. Bake at 220°C (425°F) for 40–45 min (flip halfway) or air fry at 200°C (390°F) for 18–22 min.
3. Simmer pineapple juice + soy + sugar + garlic + ginger + vinegar.
4. Thicken with cornstarch slurry until glossy.
5. Toss wings in sauce. Broil 1–3 min (optional).