Pineapple BBQ Chicken Wings
These oven-baked whole wings are coated in a thick, glossy pineapple barbecue glaze. Pineapple juice flavors the sauce without leaving fruit chunks on the wings. Baking the chicken before glazing gives the skin time to brown and keeps the sweet sauce from darkening before the wings cook through.
Prep: 15 minutes | Cook: 50–60 minutes | Total: About 1 hour 5 minutes to 1 hour 15 minutes | Serves: 4 as a main dish or 6 as an appetizer
Ingredients for Pineapple BBQ Chicken Wings
- 2 1/2 pounds whole chicken wings, about 6–8 depending on size (1,150g)
- 3/4 teaspoon kosher salt, adjusted to taste depending on the barbecue sauce
- 1/2 teaspoon black pepper
- 1 cup prepared barbecue sauce (280g)
- 1/4 cup unsweetened pineapple juice
- 2 tablespoons chopped cilantro
Optional: Add 1–2 teaspoons hot sauce to the glaze for a sweet-hot finish. A thin barbecue sauce may need a little longer on the stove to thicken.
How to Bake Pineapple BBQ Chicken Wings
- Prepare the oven and pan: Preheat the oven to 400°F (205°C). Set a lightly oiled wire rack over a rimmed baking sheet.
- Season the wings: Pat the wings dry and season with salt and pepper. Arrange them in a single layer with space between them, using a second prepared sheet and rack if needed.
- Bake before glazing: Bake uncovered for about 40–45 minutes, turning the wings halfway through. Start checking their color and the thickest meaty sections at about 40 minutes. The skin should be browned before the sauce goes on.
- Thicken the sauce: While the wings bake, combine the barbecue sauce and pineapple juice in a small saucepan. Simmer gently over medium-low heat for about 5–8 minutes, stirring, until the sauce coats the back of a spoon but still spreads easily. Stir in the hot sauce, if using.
- Glaze and finish: Brush or toss the wings with the sauce, turning them as needed for generous coverage. Return them to the rack and bake for about 10–15 minutes more, until the glaze is shiny and clingy. Watch for overly dark patches. Check the thickest meaty part of a wing without touching bone; the chicken must reach at least 165°F (75°C).
- Rest and serve: Let the wings stand for about 5 minutes, then pile them on a serving plate and scatter the cilantro lightly over the top.
How to Keep the Pineapple BBQ Glaze on the Wings
Pineapple juice thins barbecue sauce, so simmer the two together before glazing. The sauce should coat a spoon rather than run straight off it; if it still looks watery, let it simmer a little longer. Adding the glaze after the wings have browned gives it a short time to set in the oven. If the sauce starts getting too dark, check the chicken’s temperature instead of leaving it in for the full estimated time.
Whole Wings Versus Split Wings
This baking schedule is for whole wings, and larger pieces may take longer than smaller ones. Split flats and drumettes generally cook faster, so begin checking them earlier. In either case, use browning and a thermometer reading in the thickest meat, away from bone, to judge doneness.
Serving and Storing Leftovers
Serve the wings with rice, or with celery, carrots, and ranch dressing. Pineapple chunks can be offered separately rather than piled over the glaze. For a different sticky finish, try sticky sesame chicken wings.
Refrigerate leftover cooked wings promptly in a covered container. Reheat them thoroughly; the sauce will remain sticky, but the skin will be softer than when freshly cooked.
Nutrition
Approximate nutrition per serving, based on 4 main-dish servings: 460 calories, 30g protein, 23g fat, and 34g carbohydrates. Approximate values per 100g of edible finished wings and sauce: 235 calories, 15g protein, 12g fat, and 17g carbohydrates. Estimates exclude the bones and vary with wing size, barbecue sauce, and how much glaze is eaten.
Equipment
- Rimmed baking sheet
- Wire rack
- Small saucepan
- Pastry brush
Ingredients
For the Wings
- 2 1/2 pounds whole chicken wings, about 6–8 depending on size (1,150 g)
- 3/4 teaspoon kosher salt, adjusted to taste depending on the barbecue sauce
- 1/2 teaspoon black pepper
For the Glaze
- 1 cup prepared barbecue sauce (280 g)
- 1/4 cup unsweetened pineapple juice
- 1–2 teaspoons hot sauce (optional)
For Serving
- 2 tablespoons chopped cilantro
Instructions
- Preheat the oven to 400°F (205°C). Set a lightly oiled wire rack over a rimmed baking sheet.
- Pat the wings dry and season with salt and pepper. Arrange them in a single layer with space between them, using a second prepared rack and sheet if needed.
- Bake uncovered for 40–45 minutes, turning halfway through, until the skin is browned. Begin checking the wings at about 40 minutes.
- While the wings bake, combine the barbecue sauce and pineapple juice in a small saucepan. Simmer gently over medium-low heat for 5–8 minutes, stirring, until the sauce coats the back of a spoon but still spreads easily. Stir in the hot sauce, if using.
- Brush or toss the wings with the glaze, turning them for even coverage. Return them to the rack and bake for 10–15 minutes, until the glaze is shiny and clingy.
- Check the thickest meaty part of a wing without touching bone; it must reach at least 165°F (75°C). Watch for overly dark patches.
- Rest the wings for about 5 minutes. Arrange on a serving plate and scatter the cilantro over the top.
Tips
- Pat the wings dry before seasoning to help the skin brown.
- Simmer the sauce until it coats a spoon so the pineapple juice does not make the glaze runny.
- Bake the wings until browned before adding the glaze to reduce the chance of the sweet sauce darkening too soon.
- Start checking split wings earlier, as they generally cook faster than whole wings.
- Use a thermometer to check the thickest meat away from the bone.
Variations
- Sweet-Hot Pineapple BBQ Wings: Stir 1–2 teaspoons of hot sauce into the glaze for a sweet-hot finish.