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chicken wing marinade
Victoria Haneveer

Ginger and Pineapple Marinade for Chicken Wings

Pineapple juice, soy sauce, fresh ginger and garlic make a sweet, savory marinade for baked chicken wings. Brown sugar helps the wings caramelize while they cook, and baking at a high temperature gives them browned edges.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8
Course: Marinade
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
 

  • 3 to 4 pounds ( 1 ½ to 2 kg) chicken wings, split with tips removed
  • 1 cup (240 ml) pineapple juice
  • ½ cup (120 ml) low sodium soy sauce
  • ¼ cup (50 g) light brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly grated ginger
  • 3 garlic cloves, minced

Method
 

  1. Put the chicken wings in a large bowl or zip-top bag.
  2. Whisk the pineapple juice, soy sauce, brown sugar, vegetable oil, ginger and garlic together in a separate bowl. Pour the marinade over the chicken wings. Cover the bowl or seal the bag, removing as much air as possible.
  3. Refrigerate for 2 to 8 hours. Don’t marinate the wings for longer than 2 hours when using fresh, unpasteurized pineapple juice.
  4. Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top if you have one.
  5. Remove the wings from the marinade and let the excess drip off. Discard the used marinade.
  6. Arrange the wings in a single layer and bake for 20 minutes.
  7. Flip the wings and bake for another 15 to 20 minutes, or until browned and cooked through. The thickest part should reach 165°F (74°C).

Notes

  • Canned or shelf-stable pineapple juice works best because it won’t soften the chicken as quickly as fresh pineapple juice.
  • To cook the wings in an air fryer, arrange them in a single layer and cook at 400°F (200°C) for 18 to 22 minutes, flipping halfway through. Cook them in batches so the air can circulate.
  • For a thicker glaze, reserve a little marinade before it touches the raw chicken. Simmer it in a small pan for several minutes, then brush it over the cooked wings.