Pineapple-Teriyaki Chicken Wings

Sweet, tangy, and smoky baked chicken wings coated in a sticky pineapple teriyaki glaze.

Scale

1.2 kg (2.5 lb) chicken wings
12 g (2 tsp) kosher salt
2 g (1/2 tsp) black pepper
15 ml (1 tbsp) neutral oil
120 g (1/2 cup) pineapple purée (canned crushed pineapple, well drained, then puréed)
60 ml (1/4 cup) soy sauce
50 g (1/4 cup) brown sugar or 60 ml (1/4 cup) honey
15 ml (1 tbsp) rice vinegar
30 ml (2 tbsp) mirin
10 g (2 tsp) fresh ginger, grated
9 g (3 cloves) garlic, minced
8 g (1 tsp) cornstarch + 15 ml (1 tbsp) water (for slurry)
5 ml (1 tsp) sesame oil
Toasted sesame seeds (for garnish)

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Dry and season the wings: Pat wings dry with paper towels, then season generously with kosher salt and black pepper. Let sit at room temperature for 10 minutes.
Preheat the oven to 200°C (400°F). Toss the wings with neutral oil and place on a wire rack over a rimmed baking sheet. Roast for 25–28 minutes, flipping once until deeply golden and juices run clear.
Combine pineapple purée, soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat, stirring, for 4–5 minutes.
Whisk cornstarch with cold water and add to the simmering sauce. Cook for 1–2 minutes until glaze thickens.
Arrange roasted wings on a clean baking sheet. Brush with glaze and broil on high for 1–2 minutes until charred. Flip and repeat if desired.
Transfer wings to a platter, let rest for 2 minutes, then garnish with sesame seeds and serve with lime wedges.

For a lighter finish, squeeze fresh lime over the wings at the table. You can store cooked wings in the fridge for up to 3 days.